Cioppino is a hearty San Francisco-born seafood stew traditionally built with a mix of fish, shellfish, and a rich tomato-wine broth. This lazy man’s version skips the fussy prep and long simmering—it uses frozen seafood, jarred marinara, and a few pantry staples to deliver the same satisfying, briny, garlicky flavor in about 30 minutes. It’s the perfect weeknight dinner that feels like a special occasion.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 teaspoon (2 g) dried oregano
- ½ teaspoon (1 g) red pepper flakes (optional, for heat)
- 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 (24-ounce / 680 g) jar of good-quality marinara sauce
- 1 (14.5-ounce / 411 g) can diced tomatoes, undrained
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 pound (450 g) frozen raw large shrimp, peeled and deveined (tail-on or off)
- 1 pound (450 g) frozen raw white fish fillets (cod, halibut, or haddock), cut into 2-inch chunks
- 1 pound (450 g) frozen cooked mussels or clams (or a mix), thawed
- Salt and freshly ground black pepper, to taste
- ¼ cup (15 g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4-5 minutes.
- Add the garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in the white wine. Let it bubble and reduce by half, about 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the marinara sauce, diced tomatoes, broth, and bay leaf. Bring to a simmer, then reduce heat to medium-low and let the sauce gently bubble for 10 minutes to meld the flavors.
- While the sauce simmers, prepare the seafood: if using frozen shrimp and fish, run them under cold water to remove any ice glaze, then pat dry. Cut the fish into 2-inch chunks. Thaw the mussels/clams if frozen.
- After the sauce has simmered, add the fish chunks and shrimp. Stir gently to submerge them in the broth. Cover and cook for 5-7 minutes, until the fish is opaque and flakes easily with a fork and the shrimp are pink and curled. The fish should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Add the cooked mussels or clams and stir gently. Cook for 2-3 minutes more, just until heated through. (If you’re using fresh mussels or clams in the shell, cook until they open; discard any that remain closed.)
- Taste the broth and season with salt and pepper as needed. Remove the bay leaf.
- Ladle into warm bowls and sprinkle generously with fresh parsley. Serve immediately.
Tips
- Substitutions: No white wine? Use an equal amount of extra broth plus a tablespoon of lemon juice. No marinara? Use a 28-ounce can of crushed tomatoes plus a teaspoon of sugar and an extra teaspoon of dried basil.
- Don’t overcook the seafood: The fish and shrimp cook quickly. Start checking at the lower end of the cooking time. Overcooked shrimp turn rubbery and fish becomes dry.
- Use a good-quality marinara: Since this is a shortcut recipe, the jarred sauce is the backbone of the flavor. Choose one with a short ingredient list and no added sugar for the best result.
- Thaw seafood safely: For fastest thawing, place frozen seafood in a sealed bag and submerge in cold water for 10-15 minutes. Never thaw at room temperature.
Serving Suggestions
Serve the cioppino with crusty sourdough bread for dipping into the rich broth—it’s essential. A simple green salad with lemon vinaigrette is a nice contrast. For a more filling meal, ladle it over cooked pasta, like linguine or spaghetti, or serve with a side of steamed rice. A glass of the same white wine you used in the stew pairs beautifully.
Variations
- Spicy Cioppino: Add an extra teaspoon of red pepper flakes or a chopped fresh jalapeño with the garlic.
- Tomato-Free: Replace the marinara and diced tomatoes with 4 cups (960 ml) of fish or chicken broth and 1 tablespoon of tomato paste for a lighter, clearer broth.
- Add More Shellfish: Throw in 1 pound of fresh mussels or clams in the shell along with the fish. They’ll steam open in the broth; discard any that don’t open.
- Herb Boost: Stir in a handful of fresh basil leaves along with the parsley at the end for an extra aromatic finish.
- Make it Heartier: Add 1 cup (about 150 g) of diced fennel or celery with the onion for more vegetable bulk.
Storage and Reheating
Store leftover cioppino in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and improve, but the seafood will continue to soften. To reheat, gently warm it in a pot over medium-low heat, stirring occasionally, until just heated through—about 5-7 minutes. Do not boil, as that will toughen the seafood. You can also reheat individual portions in the microwave on 50% power in 1-minute intervals. If you plan to freeze, note that the texture of shrimp and fish will change and become slightly mushy upon thawing; it’s best to eat fresh.
Frequently Asked Questions
Can I use fresh seafood instead of frozen? Absolutely. If using fresh fish and shrimp, you can skip the thawing step. Add the fresh fish and shrimp directly to the simmering sauce and cook as directed. For fresh mussels or clams, scrub them well and add them with the fish; cook until they open.
What if I don’t have white wine? You can substitute with an equal amount of low-sodium chicken or vegetable broth, plus a squeeze of lemon juice to mimic the acidity. The wine adds a subtle depth, but the stew will still be delicious without it.
Is this cioppino gluten-free? Yes, as written, this recipe is naturally gluten-free. Just be sure to check the labels on your marinara sauce and broth to confirm they are gluten-free.
Can I make this in a slow cooker? You can, but the seafood is best added at the end. Cook the sauce (onion, garlic, wine, tomatoes, broth) on low for 4-6 hours. Then, about 30 minutes before serving, turn the slow cooker to high, add the fish and shrimp, cover, and cook for 20-30 minutes until done. Add the mussels/clams in the last 10 minutes.
How do I know when the fish is cooked? The fish should be opaque and flake easily with a fork. The safe minimum internal temperature for fish is 145°F (63°C), so use an instant-read thermometer inserted into the thickest part of a chunk to verify.
Can I use a different type of fish? Yes, any firm white fish works well, such as cod, halibut, haddock, sea bass, or even tilapia. Avoid delicate fish like sole, which may fall apart during cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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