How to Pronounce Cioppino in English

Cioppino is a San Francisco seafood stew made with fish, shellfish, tomatoes, wine, and aromatics, usually served with crusty bread. In English, it is commonly pronounced “chuh-PEE-noh”; this recipe makes a practical home version with a tomato broth and a mix of seafood that cooks quickly.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
1 medium fennel bulb, trimmed and finely chopped (about 1½ cups / 180 g); save a few fronds for garnish
1 medium red bell pepper, finely chopped (about 1 cup / 150 g)
4 garlic cloves, finely chopped (about 1 tablespoon / 12 g)
½ teaspoon (1 g) red pepper flakes, or less to taste
2 tablespoons (30 g) tomato paste
1 can crushed tomatoes, 28 ounces (794 g)
2 cups (475 ml) seafood stock or low-sodium chicken stock
1 cup (240 ml) dry white wine
1 teaspoon (5 ml) Worcestershire sauce
1 bay leaf
1 teaspoon (2 g) dried oregano
1½ pounds (680 g) firm white fish, such as cod or halibut, cut into 1½-inch (4 cm) pieces
12 large shrimp, peeled and deveined (about 8 ounces / 225 g)
12 mussels (about 10 ounces / 285 g), scrubbed and debearded; discard cracked mussels or any that do not close when tapped
8 littleneck clams (about 10 ounces / 285 g), scrubbed; discard cracked clams or any that do not close when tapped
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (15 ml) lemon juice
Crusty bread, for serving

Instructions

Prepare the seafood before you start cooking. Keep the fish and shrimp refrigerated, and scrub the mussels and clams under cold running water. Pull off mussel beards, if present. Discard shellfish with broken shells or those that remain open after tapping. Set the fish and shrimp on a plate in the refrigerator while you make the broth.
Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, fennel, and bell pepper. Cook for 7 to 8 minutes, stirring occasionally, until softened but not browned. Add the garlic and red pepper flakes and stir for 30 seconds.
Stir in the tomato paste and cook for 1 minute. Pour in the wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 to 4 minutes, until the sharp smell of alcohol has mostly dissipated.
Add the crushed tomatoes, stock, Worcestershire sauce, bay leaf, oregano, salt, and pepper. Bring the broth to a gentle boil, then lower the heat and simmer uncovered for 15 minutes. Taste and adjust the salt and pepper; stock and shellfish can both be salty, so season cautiously.
Add the clams and mussels, cover the pot, and simmer for 4 minutes. Add the fish and shrimp, nestling the fish into the broth. Cover and cook for another 4 to 6 minutes, just until the shellfish open and the seafood is opaque and cooked through. Check the thickest piece of fish with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Shrimp should be opaque and firm. Discard any clams or mussels that remain closed after cooking.
Remove the bay leaf. Stir in the lemon juice and parsley, taking care not to break up the fish. Taste the broth once more and adjust seasoning. Ladle into warm bowls, including plenty of broth and shellfish in each, and serve immediately with bread.

Tips

Buy seafood with timing in mind. Ask the fishmonger when the shellfish were harvested and keep seafood cold until it goes into the pot. If using frozen fish or shrimp, thaw them safely in the refrigerator and pat dry before adding.
Use a good substitute for seafood stock. Seafood stock gives the stew a more distinctly briny flavor. Low-sodium chicken stock works well if you cannot find it; water is possible but makes a less rounded broth. Avoid heavily salted stock, because shellfish release briny juices as they cook.
Do not boil the seafood hard. A vigorous boil can toughen fish and shrimp and break fish into flakes. Keep the broth at a gentle simmer and add seafood near the end so it cooks just until done.
Choose a fennel alternative if needed. Fennel contributes a mild anise-like note typical of many cioppino versions. Use an equal amount of finely chopped celery if unavailable; the stew will still be savory, but less aromatic.

Serving Suggestions

Serve cioppino in deep, wide bowls so there is room for both seafood and broth. Toasted sourdough or another crusty bread is useful for soaking up the tomato broth; warm bread just before serving. A simple green salad with a sharp vinaigrette balances the rich stew. Put extra lemon wedges and chopped parsley on the table, and provide seafood picks or small forks for shellfish.

Variations

Cioppino has many regional and household versions, so the seafood mix can change with availability. Replace the cod with halibut, hake, or another firm fish, keeping the total fish weight the same. Scallops can replace some shrimp; add them during the final 3 to 4 minutes so they do not overcook. For a shellfish-free version, omit clams and mussels and use about 2 pounds (900 g) total fish and shrimp, adding a little more stock if needed. For a more gently flavored stew, omit the red pepper flakes. If you prefer not to cook with wine, replace it with an equal amount of stock and add 1 tablespoon (15 ml) extra lemon juice at the end for brightness.

Storage and Reheating

Seafood stew is best eaten freshly cooked, since repeated heating can toughen fish and shrimp. Refrigerate leftovers within 2 hours in a shallow, airtight container and use within 3 to 4 days. For the best texture, store the broth and seafood together and reheat only the portion you plan to eat. Warm gently in a covered saucepan over medium-low heat, stirring carefully, until leftovers reach 165°F (74°C); check with a food thermometer. Do not leave the stew at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Freezing is possible for up to 2 to 3 months, but the shellfish and fish may become softer after thawing; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

How do you pronounce cioppino in English?
It is commonly said “chuh-PEE-noh,” with the stress on the middle syllable. Pronunciation can vary slightly by speaker, but this is a clear, widely understood English pronunciation.

What is cioppino?
Cioppino is a tomato-based seafood stew associated with San Francisco and Italian American cooking. Recipes vary, but commonly include fish or shellfish, tomatoes, aromatics, and often wine, served with bread.

Can I make cioppino ahead?
You can make the broth up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat the broth to a simmer, then add the seafood and cook it just before serving; this avoids overcooking the fish and shellfish.

Can I use frozen seafood?
Yes. Thaw it in the refrigerator, not on the counter, and drain and pat it dry before cooking. Follow package instructions and keep it chilled until you add it to the pot; frozen seafood may release a little extra liquid.

Why did some mussels or clams stay closed?
Discard shellfish that remain closed after cooking. Do not pry them open to eat. Before cooking, also discard shells that are cracked or shellfish that remain open after tapping.

Is cioppino spicy?
This version has only a small amount of red pepper flakes, so it is mildly warm rather than hot. Leave them out for a mild broth, or pass extra flakes at the table so each person can season a bowl.

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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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