Cioppino Recipe
Get ready to fall in love with Cioppino, a soul-warming San Francisco seafood stew that brings together the bounty of the sea in one colorful pot. Whether you’re hosting a festive gathering or treating yourself to a cozy weeknight meal, this dish delivers heaps of flavor, briny freshness, and rustic Italian-American charm. With plump shellfish, succulent white fish, and a deeply savory tomato and fennel broth, Cioppino not only dazzles the eyes but also invites friends and family to gather and dip their bread right into the pot. If you adore seafood and crave a little culinary adventure, this is your new go-to recipe!
Ingredients You’ll Need
You won’t believe how approachable this Cioppino recipe is, thanks to a handful of simple yet vibrant ingredients. Each one is chosen to build complex layers of flavor, from the sweet fennel to the briny mussels. Here’s what you’ll need to create your own seafood magic at home:
- Olive oil: Start things off with good olive oil for rich, Mediterranean depth.
- Onion: Finely chopped onion forms the savory base of the stew.
- Fennel bulb: Thinly sliced fennel adds a sweet, subtle anise flavor that’s traditional in Cioppino.
- Garlic: Minced garlic infuses every bite with irresistible aroma and zing.
- Red pepper flakes: Just a pinch brings gentle heat and complexity.
- Tomato paste: A concentrated tomato punch that deepens the stew’s flavor and color.
- Crushed tomatoes: Provides the hearty, rustic tomato base.
- Dry white wine: Adds brightness and helps balance the natural sweetness of the tomatoes and seafood.
- Seafood or fish stock: Builds a briny, full-bodied foundation for the stew.
- Bay leaf: Imparts an herbal, aromatic essence as the broth simmers.
- Dried oregano: Lends a subtle earthiness that pairs beautifully with tomatoes and fish.
- Salt: Draws out all the deep flavors in the pot.
- Black pepper: Adds a gentle spicy warmth to each spoonful.
- Mussels: Plump, briny, and delightfully chewy, these are a Cioppino staple.
- Clams: Offer a delicate, sweet taste and pretty presentation.
- Shrimp: Large, peeled shrimp soak up the broth for juicy bites.
- Firm white fish (like cod or halibut): Holds up beautifully, offering tender, flaky morsels.
- Scallops (optional): Buttery-sweet, these are a luxe addition.
- Fresh parsley and lemon wedges: For a fresh, zesty finish at the table.
How to Make Cioppino
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and thinly sliced fennel and sauté for 5 to 6 minutes. You want the vegetables to soften and become fragrant; this is the backbone of your Cioppino’s irresistible base. The fennel’s subtle sweetness starts to shine through, setting the stage for that classic flavor.
Step 2: Build the Tomato Broth
Next, toss in the minced garlic and red pepper flakes, cooking for about 1 minute until the garlic is just golden and super aromatic. Stir in the tomato paste and let it cook for 2 minutes to concentrate the flavors and give your broth a gorgeous rich color. Then add the crushed tomatoes, dry white wine, seafood or fish stock, bay leaf, dried oregano, salt, and black pepper. Bring it all to a gentle simmer, reduce the heat, and let it bubble uncovered for 20 to 25 minutes. This is when your stew base develops serious depth and savory goodness!
Step 3: Cook the Shellfish
Raise the heat to medium-high and slide in the cleaned clams and mussels. Cover the pot and cook for 5 minutes. The steam will help them pop open, releasing juice that seasons your broth even more. Don’t forget to give them a gentle stir to ensure even cooking.
Step 4: Add Finishing Seafood
Now it’s time for the shrimp, white fish, and scallops (if you’re including them). Carefully nestle them into the simmering broth, then cover and cook for an additional 5 to 7 minutes. The seafood should turn opaque and tender, and the shellfish should all be open. Any unopened shells should be discarded — those are not safe to eat.
Step 5: Serve and Garnish
Ladle your beautiful Cioppino into big, shallow bowls. Sprinkle chopped parsley and squeeze lemon wedges on top right before serving to add freshness and color. Don’t be shy with extra broth for dipping!
How to Serve Cioppino
Garnishes
For a finishing flourish, I love showering the Cioppino with a handful of chopped fresh parsley and a few lemon wedges on the side. The parsley adds grassy brightness, while a good squeeze of lemon just before eating accentuates the natural sweetness of the seafood and balances the rich tomato broth.
Side Dishes
Crusty sourdough bread is non-negotiable — there’s simply no better way to soak up every drop of that amazing broth! If you want to round out the meal, try a crisp green salad or Grilled Polenta for something a little different. The stew is hearty on its own, but a little crunch or a creamy accompaniment makes it restaurant-worthy.
Creative Ways to Present
Make your Cioppino extra memorable by serving it family-style in a huge Dutch oven or rustic ceramic tureen right at the center of the table. Stack the shellfish so their shells peek above the surface for dramatic flair. If you’re feeling fancy, tuck a grilled prawn on top or provide individual mini-skillets for each guest. Don’t forget plenty of bread on the side for everyone!
Make Ahead and Storage
Storing Leftovers
If you have extra Cioppino, let it cool to room temperature, then refrigerate in an airtight container for up to 2 days. The flavors often get even deeper after a night in the fridge, so you’re in for a treat the next day. Just remember to remove shellfish from their shells to make reheating easier.
Freezing
Freezing Cioppino is possible, but you’ll get the best results if you freeze the broth alone before adding seafood, as shellfish and fish can sometimes turn rubbery upon thawing. If you do want to freeze leftovers with seafood, try to eat within one month for optimal flavor and texture.
Reheating
To reheat, gently warm Cioppino on the stovetop over low heat until just steaming. High heat can make seafood tough, so take it slow. If you froze the broth separately, bring it to a simmer and add fresh seafood in the last few minutes of cooking for the best results.
FAQs
Can I use other types of seafood in Cioppino?
Absolutely! Cioppino is very forgiving and flexible. Crab, calamari, or even lobster tails make fantastic additions. Just remember to adjust cooking time for each type Main Course.
Is Cioppino spicy?
This recipe has just a hint of heat from red pepper flakes, but you can easily customize it by adding more or less according to your taste. For a spicier kick, toss in a pinch of cayenne or a dash of hot sauce at the end.
Can I make Cioppino in advance?
You sure can! The broth tastes even better after resting, so feel free to make it a day ahead. Just add the seafood when you’re ready to serve so it stays perfectly tender and juicy.
What’s the best wine to pair with Cioppino?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is classic with Cioppino. If you prefer reds, choose a light-bodied Italian red such as Barbera that won’t overpower the delicate seafood flavors.
How do I know when the shellfish are cooked?
When mussels and clams have opened fully, they’re done! Discard any that don’t open after cooking. Shrimp and fish are ready when they turn opaque and gently firm to the touch.
Final Thoughts
If seafood is your love language, trust me: Cioppino is a true celebration in a bowl. Whether you’re bringing friends together or savoring it all to yourself, the bright, briny broth and stunning mix of seafood are a guaranteed hit. You can absolutely make this at home—so gather your favorite catch and let the flavors of the coast shine at your own table!
Print
Cioppino Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cioppino is a classic Italian-American seafood stew that features a rich tomato-based broth filled with a variety of fresh seafood. This easy cioppino recipe is perfect for a special dinner or entertaining guests.
Ingredients
Broth:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or fish stock
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Seafood:
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (like cod or halibut), cut into chunks
- ½ lb scallops (optional)
Garnish:
- Chopped fresh parsley
- Lemon wedges
Instructions
- Heat olive oil: In a large pot or Dutch oven over medium heat.
- Add onion and fennel: Sauté until softened.
- Add garlic and red pepper flakes: Cook for 1 minute.
- Stir in tomato paste: Cook for 2 minutes, then add crushed tomatoes, white wine, seafood stock, bay leaf, oregano, salt, and pepper.
- Simmer: Uncovered for 20–25 minutes.
- Add clams and mussels: Cover and cook for 5 minutes.
- Add shrimp, fish, and scallops: Cook for 5–7 minutes until cooked through.
- Discard unopened shellfish: Ladle into bowls and garnish with parsley and lemon wedges.
Notes
- Serve with crusty sourdough bread for dipping.
- You can swap in crab legs or calamari.
- For a deeper flavor, simmer the broth a day ahead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 970 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 180 mg
