Cioppino Seafood Stew Classic

Name: Cioppino Seafood Stew Classic
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 lb fresh clams, scrubbed; 1 lb mussels, scrubbed; 1 lb shrimp, peeled and deveined; 1 lb firm white fish (like cod or halibut), cut into chunks; 4 cups fish stock or broth; 1 cup dry white wine; 1 medium onion, diced; 4 cloves garlic, minced; 1 bell pepper, diced; 2 cans (14.5 oz each) diced tomatoes; 2 tbsp tomato paste; 1 tsp red pepper flakes; 1 tsp dried oregano; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley, chopped for garnish

Highlighted under: World Table

Experience the taste of the sea with this classic Cioppino seafood stew, brimming with fresh fish and shellfish in a rich, tomato-based broth.

Created by

Anna

Last updated on 2025-12-11T16:55:07.116Z

Cioppino originated in San Francisco and is a hearty seafood stew that reflects the rich maritime traditions of Italian immigrants. This recipe captures the essence of the original dish, featuring a medley of fresh seafood simmered in a savory tomato broth.

        Why You'll Love This Cioppino Seafood Stew
        A delightful mix of fresh seafood for a taste of the ocean
Rich, flavorful broth that warms the soul
Perfect for sharing with friends and family on special occasions

      

The Origins of Cioppino

Cioppino is a beloved seafood stew that traces its roots back to the Italian immigrant communities in San Francisco. This hearty dish combines the freshest catch from the Pacific Ocean, making it a true representation of coastal culinary heritage. Traditionally, fishermen would prepare this stew with the day's catch, utilizing whatever seafood was available, which contributes to its rich and diverse flavors.

The beauty of Cioppino lies in its flexibility. You can customize it according to the seafood that's in season or your personal preferences, allowing for endless variations. This adaptability not only showcases the bounty of the sea but also reflects the creativity and resourcefulness of home cooks and chefs alike.

A Flavorful Broth

The broth of Cioppino is where the magic happens. Combining fish stock or broth with tomatoes, white wine, and a medley of spices creates a deeply flavorful base that enhances the seafood's natural sweetness. The inclusion of red pepper flakes and oregano adds warmth and depth, making each spoonful a comforting experience.

Cooking the broth allows the flavors to develop beautifully. As the tomatoes simmer, they meld with the aromatics, creating a rich, velvety texture that clings to the seafood. This makes Cioppino not just a meal, but an experience that transports you straight to the coast with every bite.

Perfect for Gatherings

Cioppino is more than just a dish; it’s a celebration of togetherness. Its generous portions and communal nature make it perfect for sharing with family and friends. Whether you’re hosting a festive gathering or enjoying a cozy night in, serving Cioppino encourages conversation and connection around the table.

Pair this delectable stew with crusty bread and a side salad, and you have a complete meal that’s sure to impress your guests. The act of dipping bread into the savory broth not only enhances the experience but also invites everyone to partake in the joy of dining together.

Ingredients

Seafood and Stock

1 lb fresh clams, scrubbed
1 lb mussels, scrubbed
1 lb shrimp, peeled and deveined
1 lb firm white fish (like cod or halibut), cut into chunks
4 cups fish stock or broth
1 cup dry white wine

Vegetables and Seasonings

1 medium onion, diced
4 cloves garlic, minced
1 bell pepper, diced
2 cans (14.5 oz each) diced tomatoes
2 tbsp tomato paste
1 tsp red pepper flakes
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped for garnish

Gather all ingredients before starting the cooking process for a smoother experience.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add onions, bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

Add Tomatoes and Seasonings

Stir in the diced tomatoes, tomato paste, red pepper flakes, oregano, salt, and pepper. Cook for another 5 minutes to let the flavors meld.

Pour in Stock and Wine

Add the fish stock and white wine to the pot. Bring to a simmer and let cook for 10 minutes.

Add Seafood

Add the clams and mussels first. Cover and cook for about 5 minutes, until they begin to open. Then add shrimp and fish, cooking for an additional 5-7 minutes until all seafood is cooked through.

Serve

Remove from heat, garnish with fresh parsley, and serve hot with crusty bread.

Enjoy your homemade Cioppino with a side of crusty bread for dipping!

Tips for the Best Cioppino

When preparing Cioppino, freshness is key. Opt for the highest quality seafood you can find, as the taste of your stew will greatly depend on it. Visit your local fish market for the freshest catch, and don’t hesitate to ask for recommendations on what’s in season.

Also, don’t rush the cooking process. Allowing the broth to simmer and the flavors to meld is crucial for achieving a rich and complex taste. Take your time to enjoy the process, and your patience will be rewarded with a delicious seafood stew.

Serving Suggestions

Serve your Cioppino with a side of garlic bread or a simple green salad to balance out the richness of the stew. A glass of chilled white wine or a light beer complements the meal beautifully, enhancing the overall dining experience.

For a touch of elegance, consider garnishing each bowl with a sprinkle of fresh parsley and a wedge of lemon. This not only adds a pop of color but also brightens the dish, making it visually appealing and refreshing.

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to maintain the integrity of the seafood. Be cautious not to overheat, as this can cause the seafood to become tough.

For longer storage, consider freezing the Cioppino without the seafood, as fish and shellfish don’t freeze well once cooked. When ready to enjoy again, thaw the base, add fresh seafood, and cook until heated through for a delightful meal that tastes just as good as the first time.

Questions About Recipes

→ Can I use frozen seafood?

Yes, you can substitute frozen seafood, but make sure to thaw it before adding to the stew.

→ What type of bread goes well with Cioppino?

A crusty sourdough or French bread is perfect for dipping into the delicious broth.

→ Can I make this dish ahead of time?

Cioppino is best enjoyed fresh, but you can prepare the broth and vegetables ahead. Add the seafood just before serving.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free bread to serve with it, Cioppino is a gluten-free dish.