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 soaking up the savory liquid. It originated in San Francisco, California, in the late 1800s, created by Italian immigrant fishermen who cooked whatever unsold catch they had left at the end of the day. This recipe delivers a rich, briny, and deeply flavorful stew that comes together in about an hour, making it a showstopper for a special dinner or a festive weekend meal.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, chopped (about 1 1/2 cups / 200 g)
- 1 fennel bulb, thinly sliced (about 1 cup / 100 g)
- 4 cloves garlic, minced
- 1/2 teaspoon (1 g) 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 (2 g) dried oregano
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) 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
- 1 lb (450 g) clams, scrubbed
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven 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 let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to meld the flavors.
- Add the fish chunks to the pot and gently stir. Cook for 3 minutes.
- Add the shrimp, mussels, and clams. 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 mussels or clams that remain closed.
- Check the fish for doneness: it should flake easily with a fork and reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS).
- Remove the bay leaf. Taste the broth and adjust seasoning with salt and pepper if needed.
- Ladle the cioppino into wide bowls, making sure to distribute the seafood evenly. Garnish with fresh parsley and serve immediately with crusty bread.
Tips
- Use the right fish: Choose firm, mild white fish like cod, halibut, or sea bass. Avoid delicate fish like sole or flounder, which will fall apart during cooking.
- Prep the seafood first: Clean and cut all seafood before you start cooking. This makes the final addition quick and prevents overcooking.
- Don’t skip the wine: The wine adds acidity and depth that balances the sweetness of the tomatoes. If you prefer not to use alcohol, substitute with an equal amount of seafood stock and a tablespoon of lemon juice.
- Serve with bread: A crusty sourdough or baguette is essential for soaking up the flavorful broth. It’s not just a side—it’s part of the experience.
Serving Suggestions
Serve cioppino as a main course in large, shallow bowls. Pair it with a crisp green salad dressed with lemon vinaigrette and a glass of the same dry white wine used in the stew. Crusty sourdough bread is a must for dipping. For a more filling meal, you can also serve it over cooked spaghetti or polenta.
Variations
- Spicy Cioppino: Add 1–2 chopped fresh chilies or increase the red pepper flakes to 1 teaspoon for extra heat.
- Lobster Cioppino: Add 1 cooked lobster tail, cut into pieces, along with the fish for a more luxurious version.
- Vegetarian Cioppino: Omit the seafood and use vegetable stock. Add extra fennel, zucchini, and cannellini beans for heartiness.
- Use different shellfish: Replace mussels or clams with crab legs or scallops, adjusting cooking times accordingly (scallops need only 2–3 minutes).
Storage and Reheating
Store leftover cioppino in an airtight container in the refrigerator for up to 3 days. The flavors will meld further, but the seafood will continue to absorb liquid and may become softer. To reheat, gently warm in a pot over medium-low heat until just heated through, about 5–7 minutes. Do not boil, as that will toughen the seafood. If the broth has reduced too much, add a splash of seafood stock or water. For longer storage, freeze the stew (without the shellfish) for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Where was cioppino actually invented? Cioppino was invented in San Francisco, California, in the late 1800s. Italian immigrant fishermen, mostly from Genoa, created it on their boats using whatever unsold catch they had left, combined with tomatoes, wine, and herbs. It is considered a classic San Francisco dish, not a traditional Italian one.
What does “cioppino” mean? The name is believed to come from the Genoese dialect word “ciuppin,” which means “to chop” or “little soup.” It refers to the chopped or mixed seafood in the stew.
Can I use frozen seafood? Yes, frozen seafood works well. Thaw it thoroughly in the refrigerator before cooking, and pat it dry with paper towels. Frozen fish and shellfish are often flash-frozen at peak freshness, so they can be just as good as fresh.
How do I know when mussels and clams are done? They are done when their shells have opened. Discard any that remain closed after cooking, as they may be dead and unsafe to eat. Also, scrub the shells well to remove any grit.
Can I make cioppino ahead of time? You can make the broth up to 2 days ahead and refrigerate it. When ready to serve, reheat the broth and add the seafood, cooking until done. This prevents the seafood from becoming overcooked and rubbery.
Is cioppino gluten-free? Yes, the stew itself is naturally gluten-free. Just make sure to serve it with gluten-free bread or skip the bread entirely. Check that your seafood stock and canned tomatoes are gluten-free (most are).
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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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