Cioppino is a hearty Italian-American seafood stew made with a tomato-wine broth, garlic, and a variety of fresh fish and shellfish, typically served with crusty bread for sopping up every drop. It originated in San Francisco in the late 1800s, created by Italian immigrant fishermen who combined whatever catch they had left over with tomatoes and wine from their ships’ stores. This recipe delivers a rich, briny, and deeply satisfying stew that works because it builds flavor in layers—starting with a savory soffritto, then wine, then a quick-cooking assortment of seafood that stays tender and sweet.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 1 fennel bulb, cored and thinly sliced (about 1 1/2 cups / 150 g)
- 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 / 794 g) crushed tomatoes
- 3 cups (720 ml) seafood stock or clam juice (see Tips)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 lb (454 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (454 g) large shrimp, peeled and deveined, tails on or off
- 1 lb (454 g) mussels, scrubbed and debearded
- 1/2 lb (227 g) Dungeness crab legs (or 1 whole cooked crab, cleaned and cracked)
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- 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 and fennel, and cook, stirring occasionally, until softened and translucent, about 8 minutes.
- Add the garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 3 minutes.
- Add the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and let the broth gently simmer, uncovered, for 20 minutes to meld the flavors.
- While the broth simmers, prepare the seafood: rinse the mussels under cold water and discard any that are open or cracked. Cut the fish into chunks and peel the shrimp if needed.
- After the broth has simmered, taste and adjust salt. Add the fish chunks and crab legs to the pot, pushing them gently into the liquid. Cover and cook for 5 minutes.
- Add the shrimp and mussels, nestling them into the broth. Cover and cook for another 5–7 minutes, until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that remain closed.
- Remove the bay leaf. Stir in the chopped parsley. Ladle the cioppino into wide bowls, making sure each serving gets a share of the broth, fish, shellfish, and crab. Serve immediately with crusty bread.
Tips
- Seafood stock substitute: If you can’t find seafood stock or clam juice, use a good-quality fish stock, or make a quick broth by simmering shrimp shells in water for 15 minutes. Chicken stock works in a pinch but will change the flavor slightly.
- Don’t overcook the seafood: The fish and shellfish cook quickly. Add them in stages as directed, and check the fish for doneness by flaking it with a fork—it should be opaque and reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Use a variety of seafood: Cioppino is flexible. You can swap in scallops, clams, or even squid, but adjust cooking times accordingly—clams take longer than mussels, and scallops cook in about 2–3 minutes.
- Make it ahead: The broth can be made a day ahead and refrigerated. Reheat the broth, then add the seafood just before serving so it doesn’t become tough.
Serving Suggestions
Serve cioppino as a main course with a side of grilled sourdough or a simple green salad with lemon vinaigrette. For a more filling meal, ladle the stew over a bed of pasta, such as linguine or fettuccine, or alongside a bowl of steamed rice. A glass of the same dry white wine you used in the broth pairs beautifully.
Variations
- Spicy Cioppino: Add 1–2 fresh chopped chilies (like serrano or jalapeño) with the garlic, or increase the red pepper flakes to 1 teaspoon.
- Herb-forward: Stir in a handful of fresh basil and a sprig of thyme with the oregano for a more aromatic broth.
- Tomato-less: For a lighter, more brothy version, reduce the crushed tomatoes to 14 oz (397 g) and add an extra cup of seafood stock.
- Shellfish-only: Omit the fish and double the shrimp and mussels, or add clams and scallops for a pure shellfish feast.
Storage and Reheating
Refrigerate leftover cioppino in an airtight container within 2 hours of cooking. It will keep for up to 3 days. The seafood will continue to absorb liquid and may become softer, but the flavor will deepen. To reheat, gently warm the stew in a pot over medium-low heat, stirring occasionally, until the broth is bubbling and the seafood is heated through to 165°F (74°C) for leftovers. Avoid boiling aggressively, as that will toughen the fish and shrimp. Freezing is not recommended because the texture of the seafood will degrade significantly.
Frequently Asked Questions
What is the difference between cioppino and bouillabaisse? Cioppino is Italian-American, typically made with a tomato-wine broth and whatever local seafood is available, while bouillabaisse is a French Provençal stew that includes saffron, fennel, and often a rouille served on toast. The broths are similar in concept but differ in seasoning and presentation.
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight and pat it dry before adding to the stew. Frozen seafood can release extra water, so you may need to simmer the broth a bit longer to thicken it.
What if I don’t have Dungeness crab? Use any cooked crab legs, such as king crab or snow crab, or substitute with 1 lb of large shrimp and 1 lb of mussels. If using raw crab, add it earlier in the cooking process (with the fish) and ensure it reaches 145°F (63°C).
Can I make cioppino without wine? Yes, replace the wine with an equal amount of seafood stock and add a tablespoon of lemon juice at the end to mimic the acidity. The flavor will be slightly less complex but still delicious.
Why did my mussels not open? Mussels that stay closed after cooking are usually dead and should be discarded. Also, make sure you don’t overcook them—they need only 5–7 minutes. Discard any that remain shut after the full cooking time.
Is cioppino gluten-free? The stew itself is naturally gluten-free, but be sure to check that your seafood stock and canned tomatoes are certified gluten-free. Serve with gluten-free bread or omit the bread.
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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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