Zuppa di pesce and cioppino are both beloved seafood stews, but they come from different coasts and have distinct personalities. Zuppa di pesce is the Italian original, a rustic tomato-based broth loaded with whatever the sea offers, while cioppino is its Italian-American cousin, born in San Francisco and typically richer with a deeper tomato and wine flavor. Both are forgiving, one-pot meals that showcase fresh seafood, and understanding their differences helps you choose (or adapt) the right one for your table.
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 large yellow onion, chopped (about 1 1/2 cups / 200 g)
- 1 fennel bulb, trimmed and thinly sliced (about 1 cup / 130 g)
- 4 cloves garlic, minced
- 1/2 tsp (1 g) red pepper flakes (optional, for heat)
- 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 cups (480 ml) fish stock or low-sodium chicken broth
- 1 bay leaf
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 lb (450 g) firm white fish fillets (e.g., 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
- 1/2 lb (225 g) calamari rings (optional)
- 1/4 cup (15 g) fresh flat-leaf 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 more, until fragrant.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.
- Add the crushed tomatoes, fish stock, bay leaf, oregano, salt, and black pepper. Stir to combine, then bring to a gentle boil. Reduce the heat to low, cover, and let the broth simmer for 15 minutes to meld the flavors.
- While the broth simmers, prep the seafood: cut the fish into chunks, peel and devein the shrimp, scrub the mussels (discard any that are open and don’t close when tapped), and slice the calamari rings if using.
- After the broth has simmered, taste and adjust seasoning with more salt if needed. Add the fish chunks and calamari (if using) to the pot, pushing them gently into the liquid. Cook for 3 minutes.
- Add the shrimp and mussels, nestling them into the broth. Cover and cook until the shrimp are pink and opaque and the mussels have opened, about 5–7 minutes. Discard any mussels that remain closed.
- Check the fish: 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. If not, cook for another 1–2 minutes.
- Remove the bay leaf. Ladle the stew into wide bowls, making sure each gets a share of fish, shrimp, and mussels. Garnish with parsley and serve immediately with crusty bread.
Tips
- Substitutions: No fennel? Use a chopped celery stalk. No fish stock? Use clam juice or water with a pinch of sea salt. For the fish, any firm white fish works—cod, haddock, snapper, or even halibut. Avoid delicate fish like sole, which will fall apart.
- Don’t overcook the seafood: Add the seafood in stages—fish first, then shrimp and mussels—so everything finishes at the same time. Overcooked shrimp turn rubbery, and mussels that cook too long become tough.
- Make it ahead: The broth can be made a day in advance and refrigerated. Reheat it gently, then add the seafood just before serving. This is a great time-saver for entertaining.
- Common mistake: Skipping the wine reduction. Letting the wine simmer down concentrates its flavor and removes the raw alcohol taste. Don’t rush this step.
Serving Suggestions
Serve the stew in large, shallow bowls with a side of grilled or toasted crusty bread for dipping. A simple green salad with lemon vinaigrette balances the richness. For a more substantial meal, ladle the stew over a bed of cooked linguine or spaghetti—this is a common way to serve zuppa di pesce in Italy. Pair with a crisp white wine like Vermentino or a light Pinot Grigio.
Variations
- Cioppino style: Add 1/2 cup (120 ml) of red wine (like Chianti) in place of white wine, and include Dungeness crab legs and clams along with the other seafood. Use a heavier hand with the oregano and add a splash of red wine vinegar at the end.
- Spicy version: Increase the red pepper flakes to 1 teaspoon (2 g) or add a chopped fresh chili like Fresno or serrano with the garlic.
- Tomato-less: For a lighter broth, replace the crushed tomatoes with an extra 2 cups (480 ml) of fish stock and add a pinch of saffron threads.
- Vegetarian option: Swap the fish stock for vegetable broth and use a mix of mushrooms, artichoke hearts, and white beans instead of seafood.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days. The seafood can become softer upon reheating, but the flavor will still be excellent. To reheat, warm gently in a pot over medium-low heat, stirring occasionally, until the broth is bubbly and the seafood is heated through to 165°F (74°C) for leftovers. Avoid boiling, which will toughen the shrimp and fish. You can also reheat individual portions in the microwave on medium power in 1-minute increments. Freeze the stew (without the seafood if possible) for up to 3 months; thaw overnight in the fridge and reheat gently, adding fresh seafood if you want a fresher texture.
Frequently Asked Questions
What’s the main difference between zuppa di pesce and cioppino?
Zuppa di pesce is a broader Italian term meaning “fish soup,� and it varies by region, but it’s typically a lighter tomato broth with a mix of seafood. Cioppino is a specific Italian-American creation from San Francisco, made with a richer tomato and wine base, and often includes crab and clams. Cioppino is also usually served over bread or pasta, while zuppa di pesce is often eaten as a soup course.
Can I use frozen seafood?
Yes, frozen seafood works well. Thaw it overnight in the refrigerator, then pat it dry before adding to the stew. Frozen shrimp and fish are often flash-frozen at peak freshness, so they can be just as good as fresh. Avoid thawing at room temperature to prevent bacterial growth.
How do I clean mussels properly?
Scrub the shells under cold running water with a stiff brush. Pull off the “beard� (the fibrous tuft) with a quick tug. Discard any mussels that are open before cooking and don’t close when tapped, and after cooking, discard any that remain closed.
Can I make this without wine?
Absolutely. Replace the wine with an equal amount of fish stock or chicken broth, plus a tablespoon of lemon juice or white wine vinegar to add acidity. The flavor will be slightly less complex, but still delicious.
What’s the best fish to use?
Firm, white, flaky fish are ideal: cod, haddock, halibut, sea bass, or snapper. Avoid oily fish like salmon or mackerel, which can overpower the broth. If you’re on a budget, use tilapia or pollock, but be aware they are more delicate and may break apart.
Can I add other seafood like lobster or scallops?
Yes, this stew is very adaptable. Add lobster tails or claws along with the fish, and scallops in the last 3–4 minutes of cooking (they cook quickly). Just make sure all seafood is cooked to a safe internal temperature of 145°F (63°C) for fish and shellfish.
Related
- Jane’s Patisserie Lemon Meringue Pie Recipe
- Large Lemon Meringue Pie Recipe
- Lemon Meringue Pie Coles: A Tangy Southern Twist
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).