Cioppino is a hearty Italian-American seafood stew made with a tomato and wine broth, loaded with fish, shellfish, and often served over toasted bread. It originated in San Francisco in the late 1800s, created by Italian immigrant fishermen who would toss whatever catch they didn’t sell into a communal pot. This recipe delivers a rich, briny, and aromatic stew that comes together in about an hour, perfect for a special dinner or a cozy weekend meal.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, chopped (about 1 ½ cups / 200 g)
- 1 fennel bulb, chopped (about 1 cup / 130 g), fronds reserved for garnish
- 4 cloves garlic, minced
- ½ 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 or fish stock
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- ½ 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
- 1 lb (450 g) mussels, scrubbed and debearded
- 12 small clams (such as Manila or littleneck), scrubbed
- ¼ cup (15 g) fresh parsley, chopped, for garnish
- Crusty 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 5-7 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, until slightly reduced.
- Add the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black pepper. Bring the broth to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to meld the flavors.
- While the broth simmers, prepare the seafood: cut the fish, peel the shrimp, and scrub the mussels and clams. Discard any mussels or clams that are open and don’t close when tapped.
- After the broth has simmered, add the fish chunks and clams to the pot. Cover and cook for 5 minutes.
- Add the shrimp and mussels, pushing them into the broth. Cover and cook for another 5-7 minutes, until the fish is opaque and flakes easily, the shrimp are pink, and the mussels and clams have opened. Discard any that remain closed.
- Check the fish temperature: it should reach 145°F (63°C) as the safe minimum internal temperature for fish, per USDA FSIS guidelines. Use a food thermometer to verify.
- Taste the broth and adjust seasoning with more salt and pepper if needed. Remove the bay leaf.
- Ladle the cioppino into large bowls, making sure each gets a good mix of fish, shrimp, and shellfish. Garnish with chopped parsley and reserved fennel fronds. Serve immediately with crusty bread for dipping.
Tips
- Substitutions: No fennel? Use 1 cup chopped celery plus 1 teaspoon fennel seeds. No seafood stock? Use bottled clam juice or a good fish stock. You can swap the white fish for halibut, snapper, or cod – just avoid oily fish like salmon.
- Don’t overcook the seafood: The fish and shellfish cook quickly. Add them in stages as directed and keep the pot covered to steam them gently. Overcooked shrimp turn rubbery and fish becomes dry.
- Cleaning shellfish: Scrub clams and mussels under cold running water. Debeard mussels by pulling the fibrous threads toward the hinge. Discard any with broken shells or that feel unusually heavy (they may be full of sand).
- Make it ahead: You can make the broth (steps 1-3) up to 2 days ahead. Refrigerate it, then reheat and add the seafood when ready to serve.
Serving Suggestions
Serve cioppino as a main course with plenty of crusty sourdough or garlic bread for sopping up the broth. A simple green salad with lemon vinaigrette balances the richness. For a traditional touch, offer a small bowl of extra-virgin olive oil for drizzling over the top. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Variations
- Spicy Cioppino: Add 1-2 chopped fresh chilies (like serrano or jalapeño) with the garlic, or increase the red pepper flakes to 1 teaspoon.
- Crab Addition: Add 1 lb (450 g) cooked Dungeness crab legs or 2 cooked whole crabs, cut into pieces, during the last 5 minutes of cooking to warm through.
- Linguine Cioppino: Serve the stew over cooked linguine or spaghetti for a more filling meal. Cook 12 oz (340 g) pasta according to package directions and place in bowls before ladling the stew over.
- Tomato-Free: For a lighter broth, replace the crushed tomatoes with an additional 2 cups (480 ml) of seafood stock and 1 tablespoon tomato paste.
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 broth and may soften, but it’s still delicious. To reheat, gently warm in a pot over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers. Avoid boiling, which will toughen the seafood. You can also reheat individual portions in the microwave, but the stovetop gives better texture. Freezing is not recommended because the seafood texture degrades significantly.
Frequently Asked Questions
Can I use frozen seafood? Yes, you can use frozen fish, shrimp, mussels, and clams. Thaw fish and shrimp in the refrigerator overnight or under cold running water. For frozen mussels and clams, cook them directly from frozen, but add 2-3 minutes to the cooking time. Do not refreeze thawed seafood.
What if I can’t find mussels or clams? You can use just shrimp and fish, or add scallops or calamari rings. If you use scallops, add them with the fish. Calamari rings only need 2-3 minutes, so add them at the very end.
Why did my broth taste too salty? Seafood stock and clam juice can be salty. If you use store-bought stock, taste it before adding salt. Start with less salt and adjust at the end. You can also use low-sodium stock.
Can I make this in a slow cooker? You can make the broth in a slow cooker on low for 4-6 hours, but the seafood should be added in the last 30 minutes on high. It’s easier to follow the stovetop method for precise timing.
Is cioppino the same as bouillabaisse? Both are seafood stews with tomato and wine, but cioppino is Italian-American from San Francisco, while bouillabaisse is French from Provence and typically includes specific fish and a saffron broth. Cioppino is simpler and uses whatever seafood is available.
Can I leave out the wine? Yes, substitute an equal amount of seafood stock or chicken broth. The wine adds acidity and depth, so you may want to add an extra tablespoon of lemon juice at the end to brighten the flavor.
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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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