Cioppino is San Francisco’s iconic seafood stew, brimming with the fresh flavors of the Pacific coast. This Italian-American classic is beloved for its rich tomato broth, fragrant with garlic, wine, and herbs, and overflowing with a medley of shellfish and fish. It’s a showstopper for gatherings or a special weeknight treat, with a flavor that’s both comforting and sophisticated.
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 2 medium fennel bulbs, trimmed and diced (about 2 cups)
- 1 large red bell pepper, diced
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
- 1 can (14 ounces) tomato sauce
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups seafood stock (or fish stock, or low-sodium chicken broth)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 pound mussels, scrubbed and debearded
- 1 pound littleneck clams, scrubbed
- 1 pound large shrimp, peeled and deveined (leave tails on for presentation)
- 1/2 pound sea scallops
- 1 pound firm white fish (such as halibut, cod, or sea bass), cut into 2-inch pieces
- 1/2 pound calamari (squid), cleaned and sliced into rings (optional)
- 1/4 cup chopped fresh parsley, plus more for garnish
- Crusty sourdough bread, for serving
- Lemon wedges, for serving
Instructions
- Prepare the base: In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onion, fennel, and bell pepper. Sauté until softened and translucent, about 8 minutes.
- Add the garlic, red pepper flakes, oregano, thyme, basil, and bay leaf. Cook, stirring, for 1-2 minutes until the mixture is fragrant.
- Stir in the crushed tomatoes and tomato sauce. Pour in the white wine and bring to a simmer. Let cook for 5 minutes, scraping up any bits from the bottom of the pot.
- Add the seafood stock and Worcestershire sauce. Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, for 25-30 minutes. Stir occasionally and adjust seasoning as needed. The broth should be rich and aromatic.
- Add the shellfish: Increase heat to medium-high. Add the cleaned clams and mussels. Cover the pot and cook for about 5 minutes, just until the shells begin to open.
- Add the remaining seafood: Gently stir in the shrimp, scallops, fish, and calamari (if using). Re-cover and simmer for another 4-6 minutes, just until the shrimp turn pink, the scallops are opaque, and the fish is cooked through. Do not overcook.
- Discard any clams or mussels that do not open. Remove the bay leaf.
- Stir in the chopped parsley. Taste and adjust salt and pepper if needed.
- Ladle the cioppino into large bowls. Garnish with more parsley and serve immediately with warm, crusty sourdough bread and lemon wedges on the side.
Tips
- Seafood substitutions: Use whatever is freshest and available—Dungeness crab is classic, though pricier. Swap in Manila clams, snapper, or even lobster tails if desired.
- Stock shortcut: If you can’t find seafood stock, use low-sodium chicken broth with a splash of clam juice for added flavor.
- Don’t overcook: Add seafood in stages and just until done; overcooked shellfish and fish can become tough or rubbery.
- Make ahead: The tomato broth can be made a day ahead and refrigerated. Reheat gently and add seafood just before serving for best texture.
Serving Suggestions
Cioppino is best enjoyed piping hot, ladled into deep bowls with plenty of crusty sourdough bread for soaking up the flavorful broth. For a classic San Francisco touch, rub the bread with a cut garlic clove and drizzle with a little olive oil before toasting. Add a simple green salad with a citrus vinaigrette to balance the richness of the stew. For wine, choose a crisp white like Sauvignon Blanc, Pinot Grigio, or a dry rosé to complement the seafood and tomato flavors.
Variations
- Spicy cioppino: Increase the red pepper flakes or add a dash of hot sauce for extra heat.
- Crab cioppino: Add cooked Dungeness crab legs or body meat in the last 5 minutes of simmering for a true San Francisco experience.
- Tomato-free version: For a lighter, brothier stew, reduce or omit the tomato sauce and use more seafood stock and white wine.
- Gluten-free: Serve with gluten-free bread or omit bread entirely.
Storage and Reheating
Store leftover cioppino (cooled to room temperature) in an airtight container in the refrigerator for up to 2 days. Because seafood can toughen upon reheating, gently warm the stew over low heat on the stovetop until just heated through—avoid boiling. If possible, remove shellfish from their shells before storing for easier reheating and eating. Freezing is not recommended, as the texture of seafood can deteriorate after thawing.
Frequently Asked Questions
- Can I make cioppino ahead of time?
Yes, you can prepare the tomato and wine broth a day in advance and refrigerate it. When ready to serve, bring the broth to a simmer and add the seafood just before serving to ensure everything is tender and not overcooked. - What seafood is traditional in cioppino?
Traditional cioppino includes Dungeness crab, clams, mussels, shrimp, scallops, and a firm white fish like halibut or cod. The exact mix varies based on what’s fresh and available—feel free to adjust the combination to your liking or market availability. - What can I use instead of seafood stock?
If seafood or fish stock isn’t available, low-sodium chicken broth works as a substitute. For extra seafood flavor, add a bottle of clam juice or use a mix of both. - How do I clean clams and mussels?
Scrub the shells under cold running water and remove any beards from mussels. Discard any shellfish with cracked shells or those that remain open after tapping. Soak clams in cold water for 20-30 minutes to help purge sand before cooking. - Is cioppino spicy?
Cioppino is typically mildly spiced, with just a hint of red pepper flakes. If you prefer more heat, add extra flakes or hot sauce to taste. - Can I make cioppino without wine?
Yes, you can omit the wine and add extra seafood stock or a splash of clam juice for depth. The wine adds acidity and complexity, but the stew will still be delicious without it.