Introduction
This hearty Cioppino is a classic Italian-American seafood stew that originated in San Francisco’s fishing community. Bursting with fresh seafood simmered in a rich tomato-wine broth, it’s a warm, comforting dish that’s perfect for cozy nights or impressing guests. Serve it with crusty bread for soaking up every last drop of that flavorful sauce — it’s the ultimate coastal comfort food!
Why You’ll Love This Recipe
- Packed with a variety of fresh seafood
- Deep, rich tomato and wine flavor
- Perfect one-pot meal for entertaining
- Great for holidays and special occasions
- Tastes even better the next day
Ingredients Needed
For the Base
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
For the Broth
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 ½ cups dry white wine
- 2 cups seafood stock or clam juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
For the Seafood
- 1 lb clams, scrubbed
- 1 lb mussels, cleaned and debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
- ½ lb scallops
- ½ lb crab legs or lump crab meat
For Serving
- Fresh parsley, chopped
- Lemon wedges
- Crusty Italian bread
Step-by-Step Instructions
- Sauté Aromatics
In a large Dutch oven, heat olive oil over medium heat. Add onion, shallots, and garlic; sauté until translucent and fragrant, about 4 minutes. - Build the Broth
Stir in crushed tomatoes, tomato sauce, wine, and seafood stock. Add salt, pepper, oregano, basil, red pepper flakes, and bay leaf. Bring to a boil, then reduce to low heat and simmer for 25 minutes. - Add Seafood
Add the clams and mussels first, cover, and cook until they just begin to open, about 5 minutes. - Add Fish and Shellfish
Add the white fish, shrimp, scallops, and crab. Simmer gently for another 5–7 minutes, until all seafood is cooked and the shells have opened. Discard any unopened clams or mussels. - Finish and Serve
Stir in fresh parsley and adjust seasoning with salt and pepper. Ladle into bowls and serve with lemon wedges and crusty bread for dipping.
Tips for Success
- Use the freshest seafood available for the best flavor.
- Add the seafood in stages so everything cooks perfectly.
- Don’t overboil once seafood is added — gentle simmering keeps it tender.
- A mix of shellfish and white fish adds complexity.
- Serve immediately with crusty sourdough to soak up the broth.
Variations & Substitutions
- Spicy Cioppino: Add extra chili flakes or a dash of hot sauce.
- No Wine: Substitute white wine with seafood broth or clam juice.
- Different Seafood: Try lobster tails, calamari, or even salmon.
- Herbs: Add fresh thyme or fennel for a twist.
- Thicker Broth: Simmer longer or add a tablespoon of tomato paste.
Serving Suggestions
- Serve in large bowls with plenty of toasted garlic bread.
- Pair with a glass of Sauvignon Blanc or Pinot Grigio.
- Add a green salad or roasted vegetables on the side.
- Perfect centerpiece for a seafood feast or Christmas Eve dinner.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Freeze: Best frozen without shellfish; up to 2 months.
- Reheat: Warm slowly in a pot over low heat — avoid boiling to prevent overcooking seafood.
Frequently Asked Questions
Can I make Cioppino ahead of time?
Yes! Prepare the broth ahead and refrigerate. Add seafood just before serving.
What’s the best fish to use?
Firm white fish like halibut, cod, or sea bass hold up well in the stew.
Can I use frozen seafood?
Yes, just thaw completely and pat dry before adding to the broth.
Is Cioppino spicy?
It’s mildly spicy; adjust red pepper flakes to your taste.
What can I serve with Cioppino?
Crusty bread, Caesar salad, or roasted vegetables make perfect sides.
Servings: 6 people
Calories: 380kcal
Cost: Medium
Equipment
- Large Dutch oven For simmering broth and seafood
- wooden spoon To stir ingredients without damaging seafood
- Ladle For serving the stew
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 1/2 cups dry white wine
- 2 cups seafood stock or clam juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- 1 lb clams, scrubbed
- 1 lb mussels, cleaned and debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
- 1/2 lb scallops
- 1/2 lb crab legs or lump crab meat
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Crusty Italian bread
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, shallots, and garlic; sauté until translucent and fragrant, about 4 minutes.
- Stir in crushed tomatoes, tomato sauce, wine, and seafood stock. Add salt, pepper, oregano, basil, red pepper flakes, and bay leaf. Bring to a boil, then reduce to low and simmer for 25 minutes.
- Add clams and mussels; cover and cook until they begin to open, about 5 minutes.
- Add fish, shrimp, scallops, and crab. Simmer gently for 5–7 minutes until all seafood is cooked and shells have opened. Discard any unopened shellfish.
- Remove from heat, stir in fresh parsley, and adjust seasoning as needed. Serve hot with lemon wedges and crusty bread.
Notes
Use the freshest seafood you can find for the best flavor. Add seafood in stages so each cooks perfectly. Avoid overboiling once the shellfish are added to keep everything tender.
Nutrition
Calories: 380kcal | Carbohydrates: 20g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 950mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 15mg
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