Cioppino Recipe: Classic San Francisco Seafood Stew

Classic Cioppino Seafood Stew: A One-Pot Coastal Favorite

A briny, rich tomato-based seafood stew that brings the flavors of San Francisco to your kitchen. 

Few dishes feel as indulgent and soul-warming as cioppino, a tomato-based seafood stew that traces its roots to the Italian and Portuguese fishermen of early 20th-century San Francisco. Made with the day's fresh catch—typically a mix of shrimp, clams, mussels, and firm white fish—and simmered with fennel, garlic, wine, and tomatoes, it’s a coastal comfort food like no other.

Whether you serve it with crusty bread, spoon it over pasta, or simply enjoy it as-is, cioppino delivers bold flavor in every bite and is far easier to prepare than you might expect. It’s naturally gluten-free, high in protein, dairy-free, and perfect for pescatarians.

What Is Cioppino?

Originating from the immigrant fishing communities in San Francisco, cioppino was historically made by tossing leftover seafood into a communal pot with herbs, tomatoes, and wine. The result? A deeply flavorful, briny stew that celebrates the bounty of the sea.

Today, cioppino remains a staple on the West Coast—and beyond. It’s flexible, fuss-free, and an excellent way to use a variety of seafood in one dish.

Ingredients for Cioppino

This seafood stew is as much about technique as it is freshness. Here's what you’ll need:

• Olive oil – A flavorful base for sautéing.

• Fennel bulb, onion, and garlic – Aromatics that build depth and sweetness.

• Crushed red pepper flakes – For subtle heat (optional).

• Kosher salt – Enhances all the flavors.

• Tomato paste and crushed tomatoes – The foundation of the rich broth.

• Dry white wine – Such as Pinot Grigio; adds acidity and body.

• Bay leaves – For an herbal undertone.

• Water or seafood stock – Adjust thickness to your liking.

• Littleneck clams, mussels, shrimp, and firm white fish – The stars of the stew.

• Fresh parsley or fennel fronds – For a bright, fresh finish.

• Crusty bread (optional) – Perfect for soaking up the broth.

How to Make Cioppino

This one-pot dinner comes together in just over an hour. Here's a quick overview:

1. Sauté aromatics: In a large stockpot, cook chopped fennel, onion, garlic, red pepper, and salt in olive oil until softened.

2. Caramelize tomato paste: Add tomato paste and cook until it deepens in color, about 3 minutes.

3. Deglaze and simmer: Pour in wine and simmer for a minute, then add crushed tomatoes, water, and bay leaves. Cover and let the stew simmer for 20–25 minutes.

4. Add seafood: Add clams and mussels first, cooking for 5–6 minutes. Then add shrimp and cubed fish and simmer until cooked through.

5. Garnish and serve: Remove bay leaves and any unopened shellfish. Top with parsley or fennel fronds and serve hot.

Cioppino Variations and Tips

• Swap seafood as needed: Don’t have mussels or clams? Use scallops, calamari, or lobster instead.

• Mild version: Skip the red pepper flakes or use black pepper.

• No wine? Substitute with seafood stock, vegetable broth, or more water.

• No fennel? A small amount of fennel seed can mimic the flavor.

• Serving options: Try cioppino over pasta or rice for a hearty twist.

What to Serve with Cioppino

Cioppino is a complete meal, but these pairings elevate the experience:

• Sourdough bread – The classic side for soaking up broth.

• Garlic crostini – Adds crunch and a touch of richness.

• Steamed rice or linguine – A base for the stew if you prefer it more filling.

• Side salad – Something light and fresh, like arugula with lemon vinaigrette.

• Roasted green vegetables – Asparagus, broccolini, or green beans are great options.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in portions for up to 3 months.

• Reheat: Gently warm on the stove or in the microwave until hot. Avoid boiling to prevent overcooking the seafood.

Cioppino FAQ

Where did cioppino originate?
Cioppino was created by Italian-American fishermen in San Francisco in the early 1900s, often using leftover catch at the end of the day.

How do you pronounce cioppino?
It’s pronounced chee-PEE-no.

Can I make cioppino ahead of time?
Yes—prepare the broth ahead of time and refrigerate. Add seafood just before serving for best texture and flavor.

Cioppino Recipe

Prep Time: 20 minutes
Cook Time: 47 minutes
Total Time: 1 hour 7 minutes
Yield: 6 servings
Serving Size: 1 ½ cups (approx. 2 shrimp, 2 clams, 4 mussels, 2 fish pieces)

Ingredients:

• 1 tbsp extra-virgin olive oil

• 1 cup chopped fennel bulb

• 2 cups chopped onion

• 4 garlic cloves, smashed

• ¼–½ tsp crushed red pepper flakes

• 1¼ tsp kosher salt

• 6 oz tomato paste

• ¾ cup dry white wine

• 28 oz can crushed tomatoes

• 2 cups water (or stock, as needed)

• 2 bay leaves

• 12 littleneck clams, scrubbed

• ½ lb mussels, scrubbed

• 12 jumbo shrimp, peeled

• 2 (6-oz) halibut fillets or similar white fish, cubed

• Fresh parsley or fennel fronds, for garnish

• Crusty bread, optional

Instructions:

1. Heat oil in large stockpot over medium. Add fennel, onion, garlic, red pepper, and salt. Cook 6–8 minutes, until soft.

2. Stir in tomato paste; cook 3 minutes until deep red.

3. Add wine, simmer 1 minute. Stir in tomatoes, water, and bay leaves. Cover and simmer 20–25 minutes.

4. Add clams and mussels. Cover, cook 5–6 minutes. Add shrimp and fish, cook another 8–10 minutes until shellfish open and fish is opaque.

5. Discard bay leaves and unopened shellfish. Garnish with parsley or fennel. Serve hot.

Rich, briny, and endlessly flexible, cioppino is a seafood lover’s dream—an elegant dish that feels fancy, yet is delightfully unfussy. Whether you’re planning a cozy dinner or a dinner party centerpiece, this one-pot stew offers rustic charm and impressive flavor in every spoonful.

Stay tuned to The Horizons Times for more comforting, globally inspired dishes like this one, and discover how simple home cooking can transport you anywhere in the world.

Hungry for more? Explore our seafood recipe collection for more coastal classics and easy weekday favorites.