Cioppino is a hearty Italian-American seafood stew from San Francisco, made with a tomato-wine broth and a mix of fish and shellfish. While the dish itself is not traditional Italian, the name comes from the Ligurian word ciuppin, and Italians pronounce it with a clear, crisp rhythm. This guide gives you the exact Italian pronunciation, a simple phonetic breakdown, and practical tips to say it confidently—plus a bonus recipe so you can cook it while you practice.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 1 fennel bulb, thinly sliced (about 1 cup / 130 g)
- 4 cloves garlic, minced
- ½ teaspoon (1 g) red pepper flakes
- 1 cup (240 ml) dry white wine, such as Pinot Grigio
- 1 can (28 oz / 794 g) crushed tomatoes
- 3 cups (720 ml) seafood or fish stock
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 lb (450 g) firm white fish fillets (such as cod or halibut), 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) clams, scrubbed
- ¼ cup (15 g) fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and fennel, and cook until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes, and cook for 1 minute until fragrant.
- Pour in the white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom.
- Add the crushed tomatoes, seafood stock, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low and let it gently simmer uncovered for 20 minutes to meld the flavors.
- Add the fish chunks to the pot and cook for 3 minutes.
- Add the shrimp, mussels, and clams, pushing them into the broth. Cover the pot and cook for 5–7 minutes, until the mussels and clams have opened and the shrimp are pink and opaque. Discard any that remain closed.
- Stir in the parsley, taste for salt, and serve immediately in deep bowls with crusty bread.
Tips
- Pronunciation cheat sheet: Say “cho-PEE-noh� with the stress on the second syllable. The “ch� is like in “church,� the double “p� is a short, crisp stop, and the final “o� is a pure “oh� sound, not “uh.�
- Substitutions: If you can’t find fennel, use 1 cup (130 g) of celery, diced—it adds a similar aromatic crunch. For the fish, any firm white fish like snapper or sea bass works; avoid delicate fish like sole that will fall apart.
- Common mistake: Don’t overcook the shellfish. Mussels and clams need only a few minutes; as soon as they open, they’re done. Overcooking makes them rubbery.
- Make it ahead: The broth can be made a day in advance and refrigerated. When ready to serve, reheat the broth, then add the seafood and cook as directed.
Serving Suggestions
Serve cioppino in wide, shallow bowls with a generous ladle of broth. Crusty sourdough or grilled baguette slices are essential for soaking up the tomato-wine sauce. A simple green salad with lemon vinaigrette balances the richness, and a glass of the same white wine you used in the stew is a natural pairing.
Variations
- Ligurian-style: Add a splash of extra-virgin olive oil and a pinch of saffron to the broth for a more coastal Italian flavor.
- Spicy cioppino: Increase the red pepper flakes to 1 teaspoon (2 g) or add a chopped fresh chili for heat.
- Seafood swap: Replace the mussels with crab legs or add scallops along with the fish. Adjust cooking times—scallops need only 2–3 minutes.
- Vegetarian version: Omit the seafood and use vegetable stock; add chickpeas or white beans for protein.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days, but note that the seafood will continue to absorb liquid and may become softer. Reheat gently on the stovetop over medium-low heat until just simmering—do not boil, or the fish will break apart. If you have a lot of broth left, you can freeze it (without the seafood) for up to 3 months; thaw overnight in the fridge and add fresh seafood when reheating.
Frequently Asked Questions
Is it pronounced “cho-PEE-noh� or “cho-PEE-no�? The final “o� is a pure vowel, so it’s “cho-PEE-noh� with a clear “oh� at the end. Avoid adding a “w� sound (like “no-w�).
What does “cioppino� mean in Italian? It comes from the Ligurian word ciuppin, which refers to a fish stew. It’s not a common word in standard Italian, but it’s recognized as the name of this dish.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight. Pat it dry before adding to the pot to avoid diluting the broth.
Why did my mussels not open? Mussels that stay closed after cooking are likely dead and should be discarded. Before cooking, tap any open shells—if they don’t close, throw them out.
Can I make cioppino without wine? Absolutely. Replace the wine with an equal amount of seafood stock and add a tablespoon of lemon juice at the end for brightness.
How do I store leftover broth separately? If you plan to freeze, strain the broth and store it alone. When reheating, bring the broth to a simmer, then add fresh seafood and cook until done.
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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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