Cioppino Recipe

Cioppino Recipe is more than just a seafood stew and it’s a taste of San Francisco’s maritime soul.

Originating in the late 1800s, this dish was created by Italian fishermen in North Beach, who would toss the day’s catch into a communal pot, blending local crab, clams, and fish in a tomato-wine broth.

What started as a humble fisherman’s meal has become a symbol of San Francisco’s coastal heritage, combining Italian flavors with the freshness of California’s Pacific bounty.

Ingredients You’ll Need

The beauty of this stew lies in the fresh, flavorful ingredients that come together to create a rich and savory broth loaded with seafood.

• ¼ cup olive oil – Use a good quality extra-virgin olive oil for sautéing the aromatics.
• 1 bulb fennel, chopped – This adds a subtle, sweet anise flavor that is classic in Cioppino.
• 1 onion, chopped – Forms the aromatic base of the stew.
• 3 shallots, diced – Milder than onions, they add a delicate, sweet flavor.
• 4-6 cloves garlic, minced – Freshly minced garlic is a must for the best flavor.
• ¼ teaspoon crushed red pepper flakes – Add more or less depending on your preferred spice level.
• 2 teaspoons kosher salt – Essential for bringing out the flavors of all the ingredients.
• 2 tablespoons tomato paste – This thickens the broth and adds a deep, concentrated tomato flavor.
• 1 cup dry white wine – A splash of wine like Sauvignon Blanc or Pinot Grigio deglazes the pan and adds complexity.
• 1 bay leaf – Contributes an earthy, herbal note to the broth.
• ½ teaspoon dried oregano – For a touch of classic Italian seasoning.
• 2 28oz cans San Marzano whole peeled tomatoes – These tomatoes are less acidic and sweeter, creating a superior sauce. Crushed tomatoes also work well.
• ½ cup fresh chopped parsley – For a bright, fresh finish.
• Lemon wedges, for serving
• Sourdough or crusty artisan bread, for serving

Seafood

• 1-2 lbs Dungeness or king crab, in the shell – Using crab in the shell helps flavor the stock.
• 1 pound large raw shrimp, with shells and tails – The shells are key for making a quick, flavorful seafood stock.
• 1 pound fresh white fish (halibut, cod, sea bass), cut into 1-inch pieces – A firm white fish will hold its shape in the stew.
• 1 pound fresh mussels, debearded – They add a briny, sweet flavor and a classic look.
• 1 pound fresh clams, rinsed – Clams contribute their delicious juices to the broth as they open.

Note: This recipe makes a generous amount, serving about 6 people.

Variations

While this classic recipe is fantastic as is, you can easily adapt it based on your preferences or the seafood available to you.

Feel free to swap out some of the seafood. Scallops are a wonderful addition; just add them at the same time as the fish. You could also include calamari near the end of the cooking time. If you don’t want to use wine, you can leave it out or add a small splash of white wine vinegar to provide a bit of acidity and depth.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Equipment You Need

You don’t need a lot of fancy equipment to make this impressive stew.

• Dutch Oven or Large Stock Pot: Perfect for building the stew, as its heavy bottom distributes heat evenly.
• Fine Mesh Strainer: Essential for straining the homemade seafood stock to get a clear, grit-free broth.
• Cheesecloth (optional): Using this with your strainer ensures no sand or tiny shell fragments get into your stock.

How to Make Cioppino Recipe?

This recipe might seem complex, but it comes together in a few straightforward stages. The key is building layers of flavor, from the aromatic base to the quick seafood stock, which all culminates in a truly memorable dish.

Make the Seafood Stock

First, prepare your seafood. Use kitchen shears to cut the crab legs open and remove the meat; set the meat aside. Place the cracked crab shells into a stockpot. Peel the shrimp, adding the shells and tails to the pot as well. Cover the shells with about an inch of water and a pinch of salt. Bring to a bare simmer, then place the clams and mussels on top, cover, and cook for 2-3 minutes until they open. Remove from heat.

Create the Tomato Base

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, fennel, shallots, and salt, cooking until soft, about 8-10 minutes. Stir in the garlic and red pepper flakes and cook for one more minute until fragrant. Add the tomato paste and stir well, then pour in the wine and cook for 2 minutes. Finally, stir in the crushed tomatoes, bay leaf, and oregano.

Simmer the Stew

Strain your seafood stock through a fine-mesh strainer into a measuring cup, setting the cooked clams and mussels aside. Pour 4 cups of the stock into the tomato base. Bring the mixture to a simmer, then reduce the heat, cover, and let it simmer for at least 30 minutes to allow the flavors to meld together.

Add the Seafood

Just before serving, bring the stew back to a simmer. Season the fish pieces and shrimp with a little oil, salt, and pepper. Add the fish to the pot, cover, and simmer for 3 minutes. Stir in the shrimp and crab meat, cooking for another 2-3 minutes until the shrimp are pink and opaque. Add the reserved clams and mussels, sprinkle with parsley, and serve immediately.

🇺🇸 A Taste of San Francisco, USA: Home of the Iconic Cioppino

If you ever find yourself wandering along San Francisco’s Fisherman’s Wharf, you’ll quickly understand why Cioppino is a beloved coastal treasure of the Bay Area. Born from the creativity of Italian immigrants in the late 1800s, this hearty seafood stew reflects the city’s fishing traditions and diverse cultural roots. With its mix of crab, clams, shrimp, and fish in a tomato-wine broth, Cioppino perfectly captures California’s coastal charm and culinary history.

Additional Tips for Making this Recipe Better

Having made this a few times now, I’ve picked up some small tricks that make a big difference.

• I can’t stress enough the value of making your own quick seafood stock with the shells. It adds an incredible depth of flavor that you just can’t get from a store-bought version.
• When buying seafood, especially clams and mussels, I always ask when it arrived. Freshness is key, and it should smell like the ocean, not fishy.
• I like to get everything prepped before I start cooking—chopping the veggies, measuring the spices, and preparing the seafood. This makes the cooking process smooth and stress-free.
• Don’t skip the crusty bread for serving! I’ve found that a good sourdough is perfect for soaking up every last drop of the delicious broth.

How to Serve Cioppino Recipe?

When visiting San Francisco’s Fisherman’s Wharf, Cioppino is a must-try and it’s the city’s iconic seafood dish that embodies its harbor culture and Italian-American roots.

Serve it piping hot in a rustic bowl with lemon wedges and crusty sourdough bread (a Bay Area staple).

Pair it with a crisp white wine while enjoying seaside views to truly capture the spirit of the California coast simple, vibrant, and full of ocean flavor.

Nutritional Information

Here is a general look at the nutritional values for one serving of this stew.

• Calories: 381 kcal
• Protein: 45g
• Carbohydrates: 13g
• Fat: 13g

Make Ahead and Storage

Proper storage is key to enjoying this dish, even after the first day.

You can prepare the tomato base and the seafood stock a day in advance and store them separately in the refrigerator. When you’re ready to eat, simply heat the base and proceed with adding the seafood as directed.

Freezing the complete Cioppino with the seafood is not recommended, as the fish and shellfish will become tough and overcooked when reheated. However, the tomato broth freezes beautifully on its own for up to three months.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until just warmed through to avoid overcooking the seafood.

Why You’ll Love This Recipe?

This Cioppino recipe is sure to become a favorite for special occasions or any time you’re craving a taste of the sea.

• Restaurant-Quality at Home: This dish looks and tastes incredibly impressive, yet it’s surprisingly straightforward to make in your own kitchen.
• Incredibly Rich Flavor: The combination of a homemade seafood stock, aromatic vegetables, and a rich tomato broth creates a depth of flavor that is simply unforgettable.
• Perfect for Seafood Lovers: It’s loaded with a variety of seafood—crab, shrimp, fish, mussels, and clams—making it a true celebration of the ocean’s bounty.
• Great for Entertaining: This is a show-stopping main course that is perfect for dinner parties or holiday gatherings. It’s a complete meal in one pot.