Cioppino Recipe

This Cioppino Recipe is a rich and comforting Italian-American seafood stew packed with shrimp, fish, mussels, clams, and tender calamari in a flavorful tomato and white wine broth. Originating in San Francisco, cioppino is a delicious one-pot seafood dinner that feels special enough for entertaining but is surprisingly easy to make at home.

Why You’ll Love This Cioppino Recipe

• Loaded with seafood: A combination of fish, shrimp, mussels, clams, and calamari creates incredible flavor.
• Rich tomato broth: Tomatoes, garlic, herbs, and white wine make a delicious base.
• Easy one-pot meal: Most of the cooking happens in one large pot.
• Perfect for special occasions: Serve it for dinner parties, holidays, or weekend meals.
• Customizable: Use your favorite combination of fresh seafood.
• Perfect with crusty bread: Bread is ideal for soaking up the flavorful broth.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American

Ingredients

For the Seafood

• 1 pound firm white fish, cut into bite-size pieces
• ½ pound large shrimp, peeled and deveined
• ½ pound mussels, cleaned and debearded
• ½ pound small clams, scrubbed
• ½ pound calamari, cleaned and sliced into rings
• ½ pound crab meat or cooked crab legs, optional

For the Cioppino Broth

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 small red bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1 cup seafood stock or chicken stock
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For Serving

• Fresh parsley, chopped
• Lemon wedges
• Crusty sourdough or French bread

Instructions

1. Prepare the Seafood

Clean and prepare all of the seafood before starting. Scrub the clams and clean the mussels thoroughly. Pat the fish and shrimp dry.

2. Sauté the Aromatics

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for about 4–5 minutes, until softened.

Add the garlic, oregano, and red pepper flakes. Cook for another 30–60 seconds, until fragrant.

3. Make the Tomato Broth

Pour in the crushed tomatoes, seafood stock, and white wine. Add the bay leaf and Worcestershire sauce.

Season with salt and black pepper. Stir well and bring the broth to a gentle simmer.

4. Simmer the Broth

Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes. This allows the tomato sauce to develop a rich, savory flavor.

5. Add the Clams and Mussels

Add the clams and mussels to the simmering broth. Cover the pot and cook for about 5 minutes, or until the shells begin to open.

6. Add the Fish and Shrimp

Add the fish and shrimp. Gently stir them into the broth and cook for about 4–5 minutes.

7. Add the Calamari

Add the calamari during the final few minutes of cooking. Continue cooking just until the seafood is cooked through and the clams and mussels have opened.

Discard any clams or mussels that remain closed after cooking.

8. Finish and Serve

Remove the bay leaf. Taste the broth and adjust the seasoning if needed.

Garnish with fresh parsley and serve the cioppino immediately with lemon wedges and plenty of crusty bread.

Pro Tips for the Best Cioppino

• Use fresh seafood when possible: Fresh seafood gives the stew its best flavor and texture.
• Cut seafood into similar-sized pieces: This helps everything cook more evenly.
• Don't overcook the seafood: Add different seafood types at different times because they cook at different speeds.
• Use a flavorful wine: A dry white wine works especially well in the tomato broth.
• Keep the broth simmering gently: A hard boil can make seafood tough.
• Clean shellfish carefully: Scrub clams and remove the beard from mussels before cooking.
• Serve immediately: Cioppino is best enjoyed while the seafood is hot and tender.

What Seafood Is Best for Cioppino?

Cioppino is highly flexible. Good choices include:

• Cod
• Halibut
• Haddock
• Sea bass
• Shrimp
• Crab
• Mussels
• Clams
• Scallops
• Calamari

Choose firm fish that can hold its shape during simmering.

What to Serve with Cioppino

Cioppino is traditionally served with plenty of crusty bread for dipping into the flavorful broth.

You can also serve it with:

• Sourdough bread
• Garlic bread
• Green salad
• Roasted vegetables
• Simple pasta
• Lemon wedges

How to Store Leftover Cioppino

Allow leftover cioppino to cool and transfer it to an airtight container. Refrigerate promptly and enjoy within a short period.

When reheating, warm it gently over medium-low heat. Avoid prolonged boiling because the seafood can become tough.

Frequently Asked Questions

What is cioppino?

Cioppino is an Italian-American seafood stew traditionally associated with San Francisco. It typically combines seafood with a tomato-based broth flavored with aromatics, herbs, and wine.

What seafood goes into cioppino?

Common choices include shrimp, crab, clams, mussels, and firm white fish. Calamari and scallops can also be added.

What kind of fish is best for cioppino?

Firm white fish such as cod, halibut, haddock, or sea bass works well because it holds together during cooking.

Can I make cioppino without wine?

Yes. Replace the wine with additional seafood stock. The flavor will be slightly different but the stew will still be delicious.

Can I make cioppino ahead of time?

The tomato broth can be prepared ahead of time. For the best texture, add and cook the seafood shortly before serving.

Why is my seafood tough?

Seafood becomes tough when it is overcooked. Add each seafood type according to its cooking time and remove the pot from the heat as soon as everything is cooked through.

What bread goes best with cioppino?

Crusty sourdough is an excellent choice because it holds up well when dipped into the rich tomato broth.

Nutrition Facts

Approximate per serving:
Calories: 390 | Carbohydrates: 18g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Fiber: 4g | Sugar: 8g | Sodium: 850mg

Nutrition information is an estimate and will vary depending on the seafood, stock, and serving size.

Similar Recipes

• San Francisco Cioppino
• Shrimp and Sausage Gumbo
• Crab Gumbo
• Cajun Seafood Boil
• Seafood Stew
• New England Clam Chowder
• Shrimp Scampi
• Louisiana Seafood Gumbo

Final Thoughts

This Cioppino Recipe brings together tender seafood and a rich tomato-wine broth in one incredibly satisfying meal. The combination of shrimp, fish, mussels, clams, and calamari makes every spoonful flavorful, while crusty bread provides the perfect way to enjoy every drop of the broth.

Whether you're preparing a cozy weekend dinner or entertaining seafood lovers, this homemade cioppino is a delicious dish that deserves a place on your recipe table.