Recipes › Seafood › Seafood Stew Cioppino Recipe

Seafood Stew Cioppino Recipe

Recipe by Pedro M. A. Neves

Cioppino is a rustic Italian-American seafood stew brimming with mussels, clams, shrimp, and white fish in a vibrant tomato broth infused with garlic, white wine, and fresh herbs. This iconic dish originated in San Francisco but draws its spirit from Genoese fishing traditions. A bowl of cioppino is rich, aromatic, and deeply satisfying, perfect for sharing with crusty bread.

Ingredients

• 400 g (14 oz) cod or halibut fillets, cut into 5 cm chunks
• 250 g (9 oz) large shrimp, peeled and deveined
• 300 g (11 oz) mussels, cleaned and debearded
• 250 g (9 oz) littleneck clams, cleaned
• 60 ml (4 tbsp) extra virgin olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 120 ml (½ cup) dry white wine
• 800 g (28 oz) canned crushed San Marzano tomatoes
• 250 ml (1 cup) fish or shellfish stock
• 1 bay leaf
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt and black pepper to taste
• 15 g (¼ cup) fresh flat-leaf parsley, chopped
• 8 slices ciabatta bread, toasted

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 4 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Do not allow garlic to brown.

3. Pour in white wine and simmer for 2 minutes, scraping the pot bottom to deglaze and reduce the wine by half.

4. Add crushed tomatoes, fish stock, bay leaf, and oregano. Stir well and bring to a gentle simmer. Simmer for 8 minutes to allow flavors to meld.

5. Arrange clams and mussels around the pot in the simmering broth. Cover partially and cook for 4 minutes until shells begin to open.

6. Add fish chunks and shrimp, distributing them evenly throughout the stew. Simmer uncovered for 5-6 minutes until fish is opaque and shrimp are pink, and all shells are fully open.

7. Discard any shells that did not open. Season the stew with salt and black pepper to taste.

8. Ladle the cioppino into large bowls, distributing seafood and broth equally. Garnish generously with fresh parsley.

Substitutions

• For vegetarian: replace seafood with 400g firm tofu cubes, 200g white beans, and 150g mushrooms; use vegetable stock instead of fish stock
• For shellfish allergy: use 800g mixed white fish fillets (halibut, cod, snapper) and omit clams and mussels
• For white wine: substitute with additional fish stock or chicken broth
• For fresh parsley: use fresh basil or a combination of both herbs

Tips

• Prepare all ingredients before cooking (mise en place) as the stew cooks quickly once assembly begins
• Do not overcook the seafood; mussels and clams require only 4-5 minutes and fish cooks very quickly once added
• Buy shellfish the day of cooking and keep refrigerated; discard any clams or mussels that do not close when tapped before cooking
• Serve immediately with warm toasted bread for dipping into the flavorful broth

Cioppino developed in San Francisco's Italian fishing communities during the 1860s-1890s, with fishermen creating this dish from daily catch not sold at market. The name likely derives from the Genoese word 'ciuppin,' reflecting the Italian immigrant heritage that shaped this American classic.

You might also like

Seafood Stuffed Shells Recipe

60 min · Seafood

Seared Scallops with Risotto Recipe

50 min · Seafood

Shrimp and Asparagus Risotto Recipe

50 min · Seafood

Shrimp and Scallop Scampi Recipe

27 min · Seafood