A hearty San Francisco-style Italian seafood stew loaded with shrimp, mussels, clams, scallops, and white fish simmered in a garlicky tomato-wine broth—served hot with toasted sourdough for dipping. This coastal classic is bold, briny, and comforting, making it a perfect choice for a sophisticated yet rustic seafood dinner.

Why You’ll Love This Recipe

Cioppino is a rich, tomato-based seafood stew that brings together a medley of fresh shellfish and fish in a deeply flavorful broth. It’s aromatic, warming, and elegant, yet simple enough for a home cook to prepare. Ideal for entertaining or for a cozy night in, this dish transforms a variety of seafood into a unified and indulgent meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

olive oil
onion, chopped
garlic, minced
fennel bulb, thinly sliced
red pepper flakes
dry white wine
crushed tomatoes
tomato paste
seafood stock or clam juice
dried oregano
bay leaf
salt and black pepper

Seafood:
shrimp, peeled and deveined
scallops
firm white fish (such as halibut or cod), cut into chunks
mussels, cleaned and debearded
clams, scrubbed

fresh parsley, chopped (for garnish)
crusty bread, for serving

directions

In a large Dutch oven or deep pot, heat olive oil over medium heat. Add onion, fennel, and garlic. Sauté for 5–6 minutes until softened.
Stir in red pepper flakes and tomato paste. Cook for 1 minute to develop the flavors.
Add white wine and let simmer for 2–3 minutes to reduce slightly.
Stir in crushed tomatoes, seafood stock, oregano, bay leaf, salt, and black pepper. Simmer uncovered for 20–25 minutes.
Add clams and mussels to the pot. Cover and cook for about 5 minutes, or until they begin to open.
Add shrimp, scallops, and chunks of white fish. Simmer gently for another 4–5 minutes until seafood is just cooked through.
Discard any mussels or clams that have not opened.
Sprinkle with fresh parsley and serve immediately with toasted crusty bread.

Servings and timing

This recipe serves 6.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: Approximately 55 minutes

Variations

Add crab legs or lobster for a more luxurious seafood variety.
Use different fish such as sea bass, snapper, or salmon depending on availability.
Make it spicy by increasing the red pepper flakes or adding a diced chili.
Use fish stock if seafood stock or clam juice is unavailable, or make your own broth from shrimp shells.
Tomato-free version can be prepared with a saffron broth base for a lighter Mediterranean approach.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently on the stovetop over low heat until just heated through—avoid boiling to prevent overcooking the seafood.
Freezing is not recommended, as the texture of shellfish may degrade.

FAQs

Can I use frozen seafood for cioppino?

Yes, thaw seafood completely before cooking and drain any excess moisture to maintain the broth’s consistency.

What wine pairs best with cioppino?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the dish beautifully.

Can I prepare the base ahead of time?

Yes, make the tomato broth a day ahead and refrigerate. Add seafood just before serving.

What can I use if I don’t have clam juice?

Fish stock, chicken broth, or a mix of water and white wine can be substituted.

How do I clean mussels and clams properly?

Scrub the shells under cold water and remove the beards from mussels. Discard any that are cracked or don’t close when tapped.

Is cioppino gluten-free?

Yes, the stew itself is gluten-free. Serve with gluten-free bread if needed.

Can I make this dish in a slow cooker?

Yes, prepare the broth on the stovetop, then transfer to a slow cooker. Add seafood 30 minutes before serving.

What kind of bread should I serve with cioppino?

Toasted sourdough or crusty baguette slices are ideal for soaking up the broth.

How do I know when the seafood is cooked?

Shrimp should turn pink and opaque, scallops should be firm, and fish should flake easily. Shellfish should open—discard any that remain closed.

What’s the difference between cioppino and bouillabaisse?

Cioppino is Italian-American and tomato-based; bouillabaisse is French, often made with saffron and typically includes different types of herbs and spices.

Conclusion

Cioppino is a bold and flavorful seafood stew that showcases the best of Italian-American coastal cuisine. It’s a comforting, communal dish best enjoyed with good bread and great company. With its savory tomato base and variety of seafood, it’s both rustic and refined—a classic you’ll return to often.