Cioppino (San Francisco Seafood Stew)
A rich, garlicky tomato broth brimming with clams, mussels, shrimp, and white fish — San Francisco's iconic seafood stew.
Details
Ingredients
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, debearded
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb firm white fish (halibut or cod), cut into chunks
- 3 tbsp olive oil
- 1 onion, diced
- 1 fennel bulb, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups fish or clam broth
- 1 tsp dried oregano
- Pinch of red pepper flakes
- Fresh parsley, for garnish
- Crusty sourdough bread, for serving
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large Dutch oven. Sauté onion and fennel for 6-7 minutes until softened.
- 2
Add garlic and red pepper flakes, cook 30 seconds.
- 3
Pour in white wine and simmer 3 minutes until reduced.
- 4
Add crushed tomatoes, broth, and oregano. Simmer 15 minutes to meld flavors.
- 5
Add clams and mussels, cover, and cook 5 minutes until they begin to open.
- 6
Add fish and shrimp. Cover and cook 3-4 minutes until shrimp are pink and fish flakes easily. Discard any unopened shells.
- 7
Ladle into wide bowls with plenty of broth. Garnish with parsley and serve with sourdough bread for dipping.
About This Recipe
Cioppino, the quintessential taste of San Francisco, embodies the vibrant Italian-American fishing heritage that shaped the city's culinary landscape. Born from resourceful Italian immigrant fishermen utilizing their daily catch and leftover scraps, this hearty stew quickly became a beloved staple in the late 19th century. Its brilliance lies in the harmony of its components: a deeply aromatic, garlicky tomato broth, enriched with the subtle anise notes of fennel and brightened by dry white wine, provides the perfect stage for a generous bounty of fresh seafood. The technique begins with a fragrant soffritto of diced onion, fennel, and garlic, building foundational flavors before the crushed tomatoes and broth simmer to a rich depth. Seafood, added sequentially, ensures each element cooks perfectly – clams and mussels steaming open, shrimp turning pink, and flaky white fish gently poaching without overcooking. While halibut or cod are classic, the beauty of cioppino is its adaptability to whatever fresh catches are available. Always serve this comforting stew with copious amounts of crusty sourdough bread, essential for soaking up every last drop of the exquisite broth, and a scattering of fresh parsley for a burst of color and herbaceous freshness.
Tips & Tricks
- • To ensure all your clams and mussels open properly, avoid overcrowding the pot; if necessary, cook them in two batches to allow sufficient steam circulation.
- • For an extra layer of umami and depth, consider adding a splash of anchovy paste or a rind of Parmesan cheese to the broth as it simmers.
- • The tomato broth can be prepared up to two days in advance and refrigerated, allowing the flavors to meld beautifully; simply reheat and add the fresh seafood just before serving.
- • Pair this robust seafood stew with a crisp, dry white wine like a Vermentino, Pinot Grigio, or a light-bodied Sauvignon Blanc, which will complement the seafood without overpowering it.
Nutrition Facts
Per serving (approximate)