Cioppino is a hearty Italian-American seafood stew born in San Francisco, and its soul is the sauce—a rich, tomato-based broth infused with garlic, fennel, and red wine. This recipe builds a deeply flavorful sauce that simmers gently, then welcomes whatever seafood you have on hand. It’s the kind of sauce that tastes like it’s been bubbling all day, but comes together in about an hour.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 1 fennel bulb, trimmed and chopped (about 1 ½ cups / 200 g), fronds reserved for garnish
- 6 cloves garlic, minced
- 1 teaspoon (2 g) fennel seeds
- ½ teaspoon (1 g) red pepper flakes (optional, for heat)
- 1 cup (240 ml) dry red wine, such as Chianti or Sangiovese
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 cups (480 ml) low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) red wine vinegar (added at the end)
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 and translucent, about 8 minutes.
- Add the garlic, fennel seeds, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 3-4 minutes.
- Add the crushed tomatoes, broth, bay leaf, salt, and black pepper. Stir to combine.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. The sauce should thicken slightly and the flavors meld.
- Remove the bay leaf. Stir in the red wine vinegar. Taste and adjust seasoning with more salt and pepper if needed.
- If using seafood, add it now: place firm fish (like halibut or cod) in the sauce, then add shellfish (clams, mussels, shrimp) on top. Cover and cook until fish flakes easily with a fork and reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish), and clams/mussels have opened, about 8-10 minutes. Discard any that remain closed.
- Garnish with reserved fennel fronds and serve immediately.
Tips
- Substitutions: No fennel bulb? Use 1 cup (120 g) chopped celery plus ½ teaspoon anise seed. No red wine? Use an extra cup of broth plus 1 tablespoon red wine vinegar.
- Make ahead: The sauce (without seafood) can be made 2 days ahead and refrigerated. Reheat gently before adding seafood.
- Common mistake: Don’t overcook the seafood. Add it only at the end and cook just until done. Overcooked shrimp turn rubbery and fish becomes dry.
- Storage: Leftover sauce with seafood keeps refrigerated for up to 2 days. The texture of the seafood changes upon reheating, so it’s best to eat it fresh.
Serving Suggestions
Serve the cioppino sauce with a generous amount of seafood over thick slices of grilled sourdough bread, perfect for soaking up the broth. A simple green salad with lemon vinaigrette and a glass of the same red wine used in the sauce round out the meal. For a heartier option, serve over pasta like linguine or fettuccine.
Variations
- Vegetarian: Skip the seafood and use vegetable broth. Add white beans or chickpeas for protein.
- Spicy: Increase the red pepper flakes to 1 teaspoon (2 g) or add a chopped serrano pepper with the onion.
- Herby: Stir in ¼ cup (15 g) chopped fresh basil or parsley in the last 5 minutes of simmering.
- Seafood selection: Use any combination of firm white fish, shrimp, scallops, clams, mussels, or even crab legs. Adjust cooking times accordingly—shellfish and shrimp cook faster than thick fish fillets.
Storage and Reheating
Refrigerate leftover sauce (with or without seafood) in an airtight container for up to 2 days. To reheat, place in a pot over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers as recommended by the USDA. The sauce can also be frozen without seafood for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned diced tomatoes instead of crushed? Yes, but you may want to puree them briefly in a blender for a smoother texture, or just leave them chunky for a more rustic sauce.
What if I don’t have fennel seeds? You can omit them or use ½ teaspoon of dried oregano as a substitute. The flavor will be slightly different but still delicious.
Can I make this sauce in a slow cooker? Yes. Sauté the aromatics and deglaze with wine first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add seafood in the last 20-30 minutes.
How do I know when clams or mussels are done? They are done when their shells open. Discard any that remain closed after cooking—they were dead before cooking and should not be eaten.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator before adding to the sauce. Pat dry before adding to avoid diluting the sauce.
Is this sauce gluten-free? Yes, as long as you use gluten-free broth and check that your crushed tomatoes are certified gluten-free. Serve with gluten-free bread or pasta.
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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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