Cioppino is a hearty San Francisco seafood stew born from Italian immigrant fishermen, who would toss whatever the day’s catch brought into a pot with tomatoes, wine, and herbs. This version delivers a rich, briny broth that’s perfect for soaking up with crusty bread, and it’s surprisingly straightforward to make at home. The key is building a flavorful base and adding the seafood in stages so nothing overcooks.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 1 fennel bulb, cored and diced (about 1 cup / 150 g), fronds reserved for garnish
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 can (28 oz / 800 g) crushed tomatoes
- 3 cups (720 ml) seafood stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 lb (450 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams (such as littleneck or manila), scrubbed
- 1/2 cup (20 g) fresh parsley, chopped
- Crusty sourdough bread, for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute more.
- Pour in the wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 3 minutes.
- Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black 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 clams and mussels: discard any that are open and don’t close when tapped, or that have broken shells. Keep them refrigerated until ready to use.
- After 30 minutes, taste the broth and adjust seasoning. Add the fish chunks and clams to the pot, pushing them into the liquid. Cover and cook for 5 minutes.
- Add the shrimp and mussels, cover again, and cook for another 5–7 minutes, until the clams and mussels have opened and the shrimp are pink and opaque. Discard any shellfish that haven’t opened.
- Gently stir in the parsley. Remove the bay leaf. For fish, the safe minimum internal temperature is 145°F (63°C) per USDA FSIS; check with a food thermometer if unsure.
- Ladle the cioppino into wide bowls, making sure each gets some broth, fish, and shellfish. Garnish with reserved fennel fronds and serve immediately with crusty bread.
Tips
- Substitutions: No seafood stock? Use chicken broth or water with a splash of clam juice. Any firm white fish works; avoid delicate fish like sole that will fall apart. You can swap mussels for extra clams or add crab legs if you like.
- Don’t overcook: The seafood goes in at the end and cooks quickly. Overcooking makes fish rubbery and shrimp tough. Watch the pot and remove from heat as soon as the shellfish open.
- Clean shellfish well: Scrub clams and mussels under cold water to remove grit. Debeard mussels by pulling the tough fibers toward the hinge. Discard any that are open before cooking or don’t open after cooking.
- Make it ahead: The broth can be made up to 2 days in advance and refrigerated. Reheat it, then add the seafood just before serving.
Serving Suggestions
Serve cioppino in large shallow bowls with plenty of broth. Grilled or toasted sourdough bread is essential for dipping. A simple green salad with lemon vinaigrette and a glass of the same white wine you used in the stew round out the meal. For a more festive presentation, place a cracked Dungeness crab on top of each bowl.
Variations
- Spicy Cioppino: Add 1–2 chopped fresh chilies or extra red pepper flakes with the garlic for more heat.
- Mediterranean Cioppino: Add 1/2 cup (75 g) pitted Kalamata olives and 2 tablespoons capers to the broth, and use fresh basil instead of parsley.
- Tomato-Free: Replace the crushed tomatoes with 1 cup (240 ml) additional stock and 1 tablespoon tomato paste for a lighter, clearer broth.
- Add Squid or Octopus: Add cleaned squid rings or baby octopus with the fish; they cook in the same time.
Storage and Reheating
Refrigerate leftover cioppino in an airtight container within 2 hours of cooking. It will keep for up to 3 days. To reheat, gently warm in a pot over medium-low heat until the broth is bubbling and the seafood is heated through to 165°F (74°C) for leftovers, per USDA FSIS. Avoid boiling, which will toughen the seafood. The broth can also be frozen for up to 3 months, but the seafood will become mushy; it’s best to freeze only the broth and 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 shellfish may release more liquid, so you might need to simmer the broth a little longer to thicken.
What if I don’t have white wine? You can substitute an equal amount of seafood stock or chicken broth with a splash of white wine vinegar or lemon juice to add acidity. The flavor will be slightly different but still delicious.
Can I make cioppino without shellfish? Absolutely. Omit the clams and mussels and increase the fish to 1 1/2 lbs (680 g) and shrimp to 1 1/2 lbs (680 g). The cooking time will be shorter—about 5 minutes total after adding the seafood.
How do I know when clams and mussels are done? They are done when their shells open wide. Discard any that remain closed after cooking—they were dead before cooking and not safe to eat.
Can I use canned clams instead of fresh? Yes, but they won’t have the same texture or flavor. If using canned, add them at the very end just to warm through, and reduce the broth’s salt since canned clams are often salty.
Is cioppino supposed to be soupy or thick? It’s traditionally a brothy stew, not a thick soup. The broth should be light and flavorful, not heavily reduced or thickened.
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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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