Cioppino (Italian-American Seafood Stew)
Cioppino is a hearty seafood stew that originated in San Francisco by Italian immigrant fishermen. Bursting with the flavors of the sea and a rich tomato-wine broth, it typically includes a mix of fish, clams, mussels, shrimp, scallops, and crab. It’s perfect for cozy nights or as an impressive dish for dinner guests.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
For the Base:
1/4 cup olive oil
1 medium onion, finely chopped
1 fennel bulb, thinly sliced (optional but authentic)
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon dried oregano
2 tablespoons tomato paste
1 cup dry white wine
1 (28 oz) can crushed tomatoes
3 cups seafood stock (or chicken stock)
Salt and black pepper, to taste
1 bay leaf
1/2 teaspoon sugar (optional, to balance acidity)
Seafood:
1/2 lb firm white fish (halibut, cod, sea bass), cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 lb mussels, cleaned and debearded
1/2 lb clams, scrubbed
1/2 lb crab legs or crab meat (optional but traditional)
For Serving:
Fresh parsley, chopped
Crusty sourdough or French bread
Lemon wedges
Instructions:
Step 1: Prepare the Base
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion and fennel. Saute for 5–7 minutes until softened.
3. Stir in garlic, red pepper flakes, and oregano. Cook for 1 minute until fragrant.
4. Add tomato paste; cook for 2 minutes, stirring frequently.
5. Pour in white wine. Simmer for 3–4 minutes, scraping any bits off the bottom.
6. Add crushed tomatoes, seafood stock, bay leaf, and sugar (if using).
7. Season with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
Step 2: Add Seafood
1. Add clams and mussels first. Cover and cook for 5 minutes until they begin to open.
2. Stir in fish, shrimp, and scallops. Cover and simmer for another 5–7 minutes.
3. Add crab legs or crab meat during the last few minutes just to heat through.
4. Discard any mussels or clams that didn’t open.
Step 3: Serve
1. Ladle the stew into bowls.
2. Sprinkle with chopped parsley and a squeeze of lemon juice.
3. Serve with warm, crusty bread to soak up the broth.
Tips & Notes:
Use the freshest seafood you can find—this makes or breaks the dish.
Don’t overcook the seafood—add it in stages to avoid rubbery textures.
If you don’t have seafood stock, simmer shrimp shells with garlic and herbs in water for 20 minutes.
You can swap ingredients based on what’s fresh: squid, langoustines, or lobster also work great.
Let guests wear bibs and dig in with their hands—it’s a casual, communal experience.
Frequently Asked Questions
Q: Can I make Cioppino ahead of time?
A: Yes! Make the broth up to 2 days in advance. Add seafood right before serving.
Q: What wine pairs best with Cioppino?
A: A dry white like Sauvignon Blanc, Pinot Grigio, or even a light red like Pinot Noir.
Q: Can I freeze Cioppino?
A: The broth freezes well. Freeze without seafood and add fresh seafood when reheating.
Q: What’s the difference between Cioppino and Bouillabaisse?
A: Cioppino is Italian-American and tomato-based. Bouillabaisse is French with saffron and often includes more Mediterranean herbs.
Nutritional Info
Calories: 410
Protein: 42g
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Sugar: 8g
Cholesterol: 155mg
Sodium: 820mg