This authentic Cioppino recipe brings the flavors of a classic Italian-American seafood stew straight from San Francisco’s waterfront to your kitchen. Brimming with clams, shrimp, mussels, crab, and tender white fish, all simmered in a rich tomato-herb broth, this dish is both comforting and impressive—perfect for pairing with crusty sourdough bread and a crisp glass of wine. Surprisingly simple to prepare, Cioppino is a fantastic alternative to dining out when you want to impress at home.
Cioppino originated in the late 1800s near San Francisco Bay, created by Italian immigrants inspired by their coastal Italian traditions. It’s a rustic, hearty stew that’s now celebrated as a signature dish of the city. Serve Cioppino for special gatherings or add it to your holiday spread for a memorable Italian Feast of the Seven Fishes on Christmas Eve.
The broth can be made a day or two ahead. Then, just add the seafood to finish.
INGREDIENTS:
1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6-8 cloves garlic, crushed
1 bay leaf, fresh or dried
1 fennel bulb, chopped
1 large onion, chopped
1 cup good quality dry white wine (pinot grigio, pinot blanc, or savignon blanc)
1 (14-ounce) container chicken stock or bottled clam juice
1 (32-ounce) can chunky style crushed tomatoes
1 (15 ounce) can tomato sauce
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon fennel seed
1/2 cup flat-leaf parsley, chopped
1 tablespoon fresh lemon juice
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, peeled and deveined
8 sea scallops
16 to 20 raw mussels, scrubbed
1 6 oz. can Dungeness crab, if desired (or 1/2 lb. King crab legs)
Salt and pepper, to taste
3 tablespoons butter, cut into pieces
A loaf of fresh, crusty bread, for serving
METHOD:
Make the Tomato-Herb Broth:
In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay leaves. Let anchovies melt into oil. (The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.)
Add chopped celery and onion to the pot. Sauté vegetables until they begin to soften and add wine to the pot. Cook for one minute top slightly reduce wine, then add chicken stock or clam juice, tomatoes, thyme, oregano, basil, fennel seed, and parsley. Bring sauce to a bubble and reduce heat to medium low. (If making ahead, cool and refrigerate. When ready to finish, reheat base until hot and continue with recipe.)
Add the Seafood:
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 8 minutes, giving the pot a good shake now and again. Add canned crab, if using. Add butter pieces, and give pan a swirl. Heat one more minute. Taste for seasoning.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
NOTES: This recipe is very versatile. Feel free to add more (or fewer) varieties of your favorite seafood — just keep the proportions about the same.
