Cioppino (San Francisco–Style Seafood Stew)

Introduction

Cioppino is a beloved Italian-American seafood stew that originated with Italian fishermen in San Francisco. Traditionally made with the day’s catch, this rustic dish features a rich tomato-wine broth brimming with fresh seafood. Aromatic, comforting, and perfect for gatherings, Cioppino is best enjoyed with plenty of crusty bread for soaking up every flavorful drop.

Ingredients

For the Broth

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 fennel bulb, finely chopped (optional but traditional)
• 4 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1½ cups seafood stock or fish broth
• 1 cup dry white wine
• 1 bay leaf
• Salt and black pepper, to taste

Seafood

• ½ pound large shrimp, peeled and deveined
• ½ pound firm white fish (cod, halibut, or snapper), cut into chunks
• ½ pound mussels, scrubbed and debearded
• ½ pound clams, scrubbed
• ½ pound crab legs or lump crab meat (optional)

For Serving

• Fresh parsley, chopped
• Fresh basil, torn
• Lemon wedges
• Crusty sourdough bread or garlic bread

Instructions

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and fennel; cook until soft, about 5–7 minutes.
2. Build the base:
   Stir in garlic, red pepper flakes, oregano, and basil. Cook for 30 seconds until fragrant. Add tomato paste and cook 1 minute.
3. Simmer the broth:
   Pour in crushed tomatoes, seafood stock, white wine, and bay leaf. Season with salt and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes to develop flavor.
4. Add seafood:
   Add fish chunks and simmer for 3 minutes. Stir in shrimp, clams, mussels, and crab.
5. Cook until done:
   Cover and cook 5–7 minutes, until shellfish open and shrimp are pink. Discard any shellfish that do not open.
6. Finish:
   Remove bay leaf. Taste and adjust seasoning.
7. Serve:
   Ladle into bowls, garnish with parsley and basil, and serve with lemon wedges and crusty bread.

Tips for Authentic Cioppino

• Use the freshest seafood available
• Add seafood in stages to avoid overcooking
• Dry white wine like Sauvignon Blanc works best
• Sourdough bread is traditional for serving

FAQs

Q1: Can I use frozen seafood?
Yes, but thaw completely and pat dry before cooking.

Q2: Is Cioppino spicy?
Traditionally mild, but you can increase red pepper flakes for heat.

Q3: What can I substitute for fennel?
Use celery or omit it—fennel adds aroma but is optional.