Cioppino is a hearty Italian-American seafood stew born in San Francisco’s North Beach, traditionally made with whatever the day’s catch brought in—Dungeness crab, clams, mussels, shrimp, and firm white fish—simmered in a rich tomato-wine broth. This “old world” version stays true to its rustic roots, building deep flavor from garlic, fennel, and a long-simmered base, then finishing with a flourish of fresh herbs. It’s a showstopper for gatherings, yet simple enough for a special weeknight dinner, and the broth alone is worth the effort.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 1 fennel bulb, trimmed and thinly sliced (about 1 cup / 130 g), fronds reserved for garnish
- 6 cloves garlic, minced
- 1 teaspoon (2 g) fennel seeds
- 1/2 teaspoon (1 g) red pepper flakes (adjust to taste)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 can (28 oz / 794 g) crushed tomatoes
- 3 cups (720 ml) seafood stock or clam juice
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 lb (450 g) firm white fish fillets (cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) Manila clams or littleneck clams, scrubbed
- 1 cooked Dungeness crab (about 2 lb / 900 g), cleaned and cracked, or 1 lb (450 g) lump crabmeat
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tablespoons (6 g) fresh basil, chopped (optional)
- Crusty sourdough bread, for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, fennel, and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
- Add the garlic, fennel seeds, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
- Pour in the white wine. Increase heat to high and bring to a boil, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.
- Add the crushed tomatoes, seafood stock, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the broth has thickened slightly and the flavors meld.
- Taste the broth and adjust seasoning with more salt or pepper if needed. (At this point, you can cool and refrigerate the broth for up to 2 days, then reheat before continuing.)
- Add the fish chunks to the simmering broth. Cook gently for 3 minutes, without stirring too much, until the fish is just beginning to flake.
- Add the shrimp, mussels, and clams. Cover the pot and cook for 5–7 minutes, until the shrimp are pink and opaque and the mussels and clams have opened. Discard any that remain closed.
- Gently add the crab pieces (if using a whole cooked crab) or lump crabmeat. Cook for 2–3 minutes just to heat through. Be careful not to break up the crab.
- Remove the bay leaf. Stir in the parsley and basil (if using).
- Ladle the cioppino into large shallow bowls, making sure each bowl gets a piece of fish, shrimp, some shellfish, and plenty of broth. Garnish with reserved fennel fronds. Serve immediately with crusty sourdough bread for dipping.
Tips
- Seafood stock substitute: If you can’t find seafood stock, use bottled clam juice (about 3 cups) or a combination of clam juice and water. Chicken stock also works, but it will change the flavor slightly—use a low-sodium version.
- Don’t overcook the seafood: The fish and shrimp cook quickly. Add them at the end and simmer gently just until done. Overcooking makes them rubbery and tough.
- Cleaning shellfish: Scrub clams and mussels under cold running water. Debeard mussels by pulling the hairy threads toward the hinge. Discard any that are cracked or that float to the surface when placed in water.
- Make ahead: The tomato broth can be made 1–2 days ahead and refrigerated. Reheat gently, then add the seafood when ready to serve. This actually deepens the flavor.
Serving Suggestions
Serve cioppino in large, shallow bowls with a side of grilled or toasted sourdough bread for sopping up the broth. A crisp green salad with lemon vinaigrette balances the richness. For a more substantial meal, serve over a bed of linguine or with steamed rice. Pair with a chilled glass of the same white wine used in the recipe.
Variations
- Spicy Cioppino: Add 1–2 chopped fresh chilies (like serrano or Thai bird) with the garlic, or increase the red pepper flakes to 1 teaspoon.
- Shellfish-Only: Omit the fish and double the shrimp and shellfish. Add scallops (seared first) for extra sweetness.
- Tomato-Free: For a lighter, brothy version, replace the crushed tomatoes with an equal amount of seafood stock and add 2 tablespoons of tomato paste for color and depth.
- Herb-Forward: Stir in a handful of chopped fresh oregano or thyme along with the parsley for a more Mediterranean profile.
Storage and Reheating
Refrigerate leftover cioppino in an airtight container for up to 3 days. The seafood will continue to absorb flavor, but the texture will soften. To reheat, place in a pot over medium-low heat and warm gently until just heated through, about 5–10 minutes. Avoid boiling, as that will toughen the seafood. You can also reheat individual portions in the microwave at 50% power in 1-minute increments, stirring between. For longer storage, freeze the broth alone (without seafood) for up to 3 months; add fresh seafood when reheating.
Frequently Asked Questions
What is the best fish for cioppino? Firm white fish like cod, halibut, sea bass, or rockfish hold up well in the broth without falling apart. Avoid delicate fish like flounder or sole, which will disintegrate.
Can I use frozen seafood? Yes, frozen shrimp and fish work well. Thaw them in the refrigerator overnight or under cold running water before adding. Frozen shellfish like mussels and clams should be thawed and checked for any that are already open.
How do I know when the fish is cooked? The fish is done when it flakes easily with a fork and is opaque throughout. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C), so you can use an instant-read thermometer to check.
Why did my broth taste flat? Cioppino needs a good amount of salt and often a splash of acidity. If the broth tastes flat, add a squeeze of lemon juice or a splash of wine vinegar, and adjust salt before serving.
Can I make cioppino without crab? Absolutely. You can omit the crab entirely or replace it with extra shrimp, scallops, or lobster meat. The stew is very adaptable.
Is cioppino gluten-free? The stew itself is naturally gluten-free, as long as your seafood stock and canned tomatoes are gluten-free. Serve it with gluten-free bread or over rice.
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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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