Cioppino is a robust Italian-American seafood stew born in San Francisco, and this Monterey Bay version celebrates the region’s abundant catch with a rich tomato-wine broth. Loaded with Dungeness crab, clams, mussels, shrimp, and firm white fish, it’s a festive one-pot meal that feels special yet is surprisingly straightforward to make. The key is a well-developed base of aromatics, fennel, and herbs, which creates a deeply flavorful broth that lets the seafood shine.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, chopped (about 1 1/2 cups / 200 g)
- 1 fennel bulb, chopped (about 1 1/2 cups / 200 g), fronds reserved for garnish
- 4 cloves garlic, minced
- 1 teaspoon (2 g) red pepper flakes (adjust to taste)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 can (28 oz / 794 g) crushed tomatoes
- 4 cups (960 ml) seafood stock or clam juice
- 1 bay leaf
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) dried thyme
- 1/2 teaspoon (1 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 1/2 lbs (680 g) firm white fish fillets (such as halibut, cod, or rockfish), cut into 2-inch chunks
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (454 g) Dungeness crab legs (or 1 whole cooked crab, cleaned and cracked)
- 1 lb (454 g) mussels, scrubbed and debearded
- 1 lb (454 g) manila or littleneck clams, scrubbed
- 1/4 cup (15 g) fresh parsley, chopped
- Fennel fronds for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven (at least 6 quarts), heat the olive oil over medium heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic and red pepper flakes 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 3-4 minutes, until reduced by half.
- Add the crushed tomatoes, seafood stock, bay leaf, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes to meld the flavors.
- While the broth simmers, check the mussels and clams: discard any that are open or have broken shells.
- After 30 minutes, taste the broth and adjust seasoning if needed. Add the fish chunks and crab legs to the pot, gently pushing them into the liquid. Cover and simmer for 5 minutes.
- Add the shrimp, mussels, and clams to the pot. Cover and cook for another 5-7 minutes, until the shrimp are pink and opaque, the mussels and clams have opened, and the fish flakes easily with a fork. The fish should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Discard any mussels or clams that remain closed.
- Stir in the fresh parsley. Ladle the cioppino into large bowls, making sure each gets a share of seafood and broth. Garnish with fennel fronds and serve immediately.
Tips
- Substitutions: If Dungeness crab is unavailable, use king crab legs or jumbo lump crab meat added at the end. You can also substitute the white fish with halibut, sea bass, or snapper. For the stock, bottled clam juice is a fine substitute for seafood stock.
- Don’t overcook the seafood: The key to great cioppino is adding the seafood in stages so everything is just cooked through. Overcooked fish becomes rubbery and shrimp turns tough.
- Make it ahead: The tomato broth can be made up to 2 days in advance and refrigerated. When ready to serve, reheat the broth to a simmer and add the seafood as directed.
- Common mistake: Skipping the step of scrubbing the clams and mussels can result in a gritty stew. Take the time to scrub them well under cold running water.
Serving Suggestions
Serve the cioppino in wide, shallow bowls with a side of crusty sourdough bread for dipping into the savory broth. A simple green salad with a lemon vinaigrette makes a nice contrast, and a glass of the same dry white wine used in the recipe pairs beautifully.
Variations
- Spicier: Add more red pepper flakes or a diced jalapeño with the onion for extra heat.
- Richer broth: Stir in a splash of heavy cream or a knob of butter at the end for a creamier texture.
- Different seafood: Feel free to swap in scallops, calamari, or chunks of lobster. Adjust cooking times accordingly: scallops take 2-3 minutes, calamari 1-2 minutes.
- Herb-forward: Use fresh basil or oregano instead of dried for a brighter flavor—add them in the last few minutes of cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The cioppino will keep for up to 3 days. To reheat, gently warm it in a pot over medium-low heat until the broth is bubbling and the seafood is heated through to 165°F (74°C). Avoid boiling, as it can toughen the seafood. The flavors will deepen overnight, making it even more delicious the next day. Freezing is not recommended, as the texture of the seafood will suffer.
Frequently Asked Questions
Can I use frozen seafood? Yes, you can use frozen seafood, but thaw it completely in the refrigerator overnight and pat it dry before adding it to the pot. Frozen seafood will release more liquid, so you may need to simmer the broth a bit longer to thicken it.
What is the best fish for cioppino? A firm white fish that holds up well in a stew is ideal. Halibut, cod, rockfish, and sea bass are all excellent choices. Avoid delicate fish like sole or flounder, which will fall apart.
How do I clean clams and mussels? Scrub the shells under cold running water with a stiff brush. For mussels, pull off the fibrous “beard” just before cooking. Discard any that are open before cooking or that remain closed after cooking.
Can I make this without wine? Yes, you can replace the white wine with an equal amount of seafood stock or chicken broth. The wine adds acidity and depth, so you may want to add a splash of lemon juice to compensate.
What if I don’t have a Dutch oven? Any large, heavy pot with a tight-fitting lid will work, such as a stockpot or a deep sauté pan. Just make sure it’s big enough to hold all the ingredients.
Is this dish gluten-free? Yes, this recipe is naturally gluten-free as long as you use a gluten-free seafood stock. Serve with gluten-free bread or crackers.
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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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