Cioppino is a hearty Italian-American seafood stew that originated in San Francisco, combining a rich tomato and wine broth with a variety of fresh seafood. This recipe works because it builds layers of flavor—starting with a savory soffritto, deglazed with white wine, and finished with a medley of shellfish and fish that cook quickly in the fragrant broth. It’s a show-stopping one-pot meal that’s surprisingly simple to make at home.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 1 fennel bulb, cored and thinly sliced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1/2 teaspoon (1 g) red pepper flakes (optional)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 (28-ounce / 794 g) can crushed tomatoes
- 3 cups (720 ml) seafood stock or low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) black pepper
- 1 pound (450 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1 pound (450 g) large shrimp, peeled and deveined (tails on or off)
- 1 pound (450 g) mussels, scrubbed and debearded
- 1 pound (450 g) clams, scrubbed
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 5–7 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes until slightly reduced.
- Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black pepper. Bring the broth to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to meld the flavors.
- While the broth simmers, prepare the seafood: pat the fish dry, peel and devein the shrimp, and scrub the mussels and clams. Discard any mussels or clams that are open and don’t close when tapped.
- After the broth has simmered, taste it and adjust seasoning if needed. Add the fish chunks and clams to the pot, pushing them into the liquid. Cover and cook for 4 minutes.
- Add the shrimp and mussels, nestling them into the broth. Cover and cook for another 4–6 minutes, until the shrimp are pink and opaque, the mussels and clams have opened, and the fish flakes easily with a fork. Discard any shellfish that remain closed.
- Remove the bay leaf. Stir in the chopped parsley. Serve hot in wide bowls with lemon wedges on the side.
Tips
- Don’t overcook the seafood. The fish and shellfish cook quickly—keep an eye on the pot and remove from heat as soon as they’re done. Overcooked shrimp become rubbery and fish turns dry.
- Use a good-quality stock. Seafood stock adds the most authentic flavor, but low-sodium chicken broth works well. Avoid fishy or overly salty stock; you can always add salt later.
- Prep everything before you start cooking. Have all your seafood cleaned, chopped, and ready to go. The stew comes together fast once the broth is simmering.
- Substitute based on what’s fresh. Use any combination of firm white fish, shrimp, scallops, crab legs, or squid. Just adjust cooking times—scallops and squid need only 2–3 minutes.
Serving Suggestions
Serve cioppino with crusty sourdough bread or garlic bread for sopping up the flavorful broth. A simple green salad with lemon vinaigrette and a glass of the same white wine you used in the stew make excellent accompaniments. For a heartier meal, ladle the stew over cooked linguine or polenta.
Variations
- Spicy Cioppino: Add 1–2 chopped fresh chilies or extra red pepper flakes with the garlic for more heat.
- Tomato-Free: Replace the crushed tomatoes with an equal amount of roasted red pepper puree for a lighter, less acidic broth.
- Add Crab: Include 1 pound (450 g) of cooked Dungeness crab legs (cut and cracked) in the last 5 minutes of cooking—they just need to heat through.
- Herb-Forward: Stir in fresh basil or thyme along with the parsley for a different aromatic profile.
Storage and Reheating
Store leftover cioppino in an airtight container in the refrigerator for up to 3 days. The flavors will meld, but the seafood will continue to absorb liquid; it may become softer but is still delicious. To reheat, gently warm the stew in a pot over medium-low heat, stirring occasionally, until heated through (about 5–7 minutes). Avoid boiling, which can toughen the seafood. You can also reheat individual portions in the microwave on 50% power in 1-minute intervals. Freezing is not recommended, as the texture of the seafood will suffer significantly.
Frequently Asked Questions
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight and pat it dry before adding. Frozen shellfish may release extra liquid, so you might need to simmer the broth a few extra minutes to thicken.
What if I can’t find fennel? Substitute 1 cup (150 g) of chopped celery, which provides a similar aromatic crunch. The flavor will be slightly different but still delicious.
Can I make this ahead of time? You can prepare the broth a day ahead and refrigerate it. When ready to serve, reheat the broth to a simmer and add the seafood as directed. This helps the flavors develop and reduces last-minute prep.
How do I clean mussels and clams properly? Scrub the shells under cold running water with a stiff brush. Remove the “beard� from mussels by pulling it toward the hinge. Discard any with broken shells or that remain open when tapped.
What’s the best fish to use? Firm white fish like cod, halibut, sea bass, or snapper hold up well in the stew. Avoid delicate fish like sole or flounder, which can fall apart.
Can I make it without alcohol? Yes, replace the white wine with an equal amount of seafood stock or chicken broth plus 1 tablespoon of lemon juice to mimic the acidity.
Related
- Edwards Lemon Meringue Pie: Easy Copycat Recipe
- Can You Freeze Lemon Meringue Pie? The Real Answer
- Lemon Meringue Pie Ahead: Make It a Day Early?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).