Cioppino is a robust Italian-American seafood stew born in San Francisco, combining a savory tomato and wine broth with a variety of fresh seafood. This version, inspired by the techniques favored by Cook’s Country, builds deep flavor by simmering the shells of shrimp and clams into the broth, then finishing with delicate fish and crab. The result is a restaurant-quality stew that is surprisingly achievable at home, with a rich, briny broth that tastes like it simmered all day.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined, shells reserved
- 2 lb (900 g) live or cooked Dungeness crab, cleaned and cracked (or 1 lb / 450 g lump crabmeat)
- 1 lb (450 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (450 g) mussels or small clams, scrubbed and debearded
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped (about 1 1/2 cups / 190 g)
- 1 fennel bulb, cored and chopped (about 1 cup / 130 g)
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup (120 ml) dry white wine
- 1 can (28 oz / 794 g) crushed tomatoes
- 4 cups (960 ml) fish stock or clam juice
- 1 bay leaf
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (15 g) fresh parsley, chopped
Instructions
- Make the shrimp stock: In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the reserved shrimp shells and cook, stirring occasionally, until they turn pink and fragrant, about 5 minutes. Add 1 cup (240 ml) of water and scrape up any browned bits. Simmer for 5 minutes, then strain the liquid through a fine-mesh sieve into a bowl; discard the shells. Set the shrimp stock aside.
- Sauté the aromatics: Wipe out the pot and heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, fennel, and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Deglaze and build the broth: Pour in the wine and bring to a simmer, scraping up any browned bits. Cook until the wine is reduced by half, about 2 minutes. Add the crushed tomatoes, fish stock (or clam juice), bay leaf, oregano, and the reserved shrimp stock. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 30 minutes to meld the flavors.
- Cook the shellfish: Add the mussels (or clams) to the pot, cover, and cook until they just open, about 5 to 7 minutes. Use tongs to transfer the opened shellfish to a bowl; discard any that remain closed. Add the crab pieces to the pot and simmer for 5 minutes to heat through.
- Add the fish and shrimp: Gently slide the fish chunks and shrimp into the broth. Simmer uncovered until the fish is opaque and flakes easily with a fork and the shrimp are pink and curled, about 5 to 7 minutes. The fish should reach an internal temperature of 145°F (63°C) as measured with an instant-read thermometer, which is the USDA FSIS safe minimum for fish.
- Finish and serve: Remove the bay leaf. Stir in the butter until melted, then gently fold in the cooked mussels/clams and the parsley. Season with salt and pepper to taste. Ladle the cioppino into wide bowls, ensuring each gets a share of seafood and broth. Serve immediately with crusty bread for sopping up the broth.
Tips
- Use a variety of seafood: Cioppino is flexible. If you can’t find Dungeness crab, use king crab legs or extra shrimp and mussels. The key is to use at least three types of seafood for depth.
- Don’t skip the shrimp shell stock: This is the secret to a deeply savory broth. The shells add a concentrated shrimp flavor that you can’t get from store-bought stock alone.
- Cut fish into large chunks: If you cut the fish too small, it will break apart in the broth. Aim for 2-inch pieces and stir gently.
- Discard unopened shellfish: Mussels and clams that don’t open after cooking are dead and should be thrown away to avoid a gritty or spoiled bite.
Serving Suggestions
Serve the cioppino in large, shallow bowls with a side of warm, crusty sourdough bread or garlic bread for dipping. A simple green salad with a lemon vinaigrette balances the rich stew. For a festive meal, pair with a crisp Sauvignon Blanc or a light Pinot Noir.
Variations
- Spicy Cioppino: Add an extra teaspoon of red pepper flakes or a minced jalapeño with the garlic for more heat.
- Linguine Cioppino: Serve over cooked linguine or spaghetti to make it a heartier pasta dish.
- Vegetarian Cioppino: Replace the seafood with artichoke hearts, chickpeas, and extra fennel; use vegetable stock instead of fish stock. The flavor will be different but still delicious.
- Tomato-Free: For a lighter broth, replace the crushed tomatoes with an extra cup of fish stock and a splash of white wine.
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 may become softer. To reheat, gently warm in a saucepan over medium-low heat until just heated through (about 5-7 minutes), being careful not to boil, which can toughen the seafood. For longer storage, freeze the broth (without the seafood) for up to 3 months; add fresh seafood when reheating.
Frequently Asked Questions
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight and pat it dry before adding. Frozen shrimp and fish work well; frozen crab is also fine.
What is the best fish for cioppino? Firm, white fish like cod, halibut, sea bass, or snapper hold up best. Avoid delicate fish like sole or tilapia, which will fall apart.
Can I make cioppino ahead of time? You can make the broth (steps 1-3) up to 2 days ahead and refrigerate it. When ready to serve, reheat the broth and continue with adding the seafood.
How do I clean mussels and clams? Scrub the shells under cold running water and pull off any beards (the fibrous threads). Discard any that are already open and don’t close when tapped.
Is cioppino gluten-free? Yes, as written, this recipe is naturally gluten-free. Just be sure to use a gluten-free fish stock and serve with gluten-free bread if needed.
Can I use canned crab? Yes, but add it at the very end just to warm through, as it is already cooked. You may need less salt, as canned crab can be salty.
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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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