Italian-American seafood stew with tomato and wine
San Francisco Cioppino
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Servings
6
8 cups
Difficulty
Medium
Cost
Premium
$$$
San Francisco Cioppino
Italian-American seafood stew with tomato and wine
★4.8(10)
A hearty tomato-based seafood stew loaded with clams, mussels, shrimp, and fish in a garlic-wine broth. Born in San Francisco's Italian fishing community, this is the ultimate seafood celebration.
25m
Prep Time
40m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Cioppino was created by Italian fishermen on the San Francisco wharf, using the day's catch in a communal stew pot. Today it remains one of America's greatest seafood dishes.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of San Francisco Cioppino lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb littleneck clams, scrubbed
- 1 lb mussels, debearded
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (halibut or cod), cubed
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine, 1 fennel bulb diced, 4 cloves garlic
Instructions
- 1
Sauté diced fennel, onion, and garlic in olive oil until softened, then add red pepper flakes and tomato paste.
- 2
Pour in white wine and simmer 3 minutes, then add crushed tomatoes, fish stock, and bay leaves and simmer 20 minutes.
- 3
Add clams first and cook 5 minutes covered, then add mussels and fish and cook 4 minutes more.
- 4
Add shrimp on top and cook 3 minutes until pink, discarding any unopened shellfish.
- 5
Ladle into bowls, drizzle with olive oil, scatter fresh parsley, and serve with crusty sourdough.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Littleneck clamsManila clams or cockles
Smaller clams cook faster, so add them later
Fennel bulbExtra celery plus 1/2 tsp fennel seeds
Fennel seeds add the anise flavor without the bulb
Tips & Storage
Pro Tips
Add seafood in stages from longest-cooking to quickest so nothing is overdone.
Serve with an empty bowl on the table for shells—this is a hands-on eating experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 day. Seafood stews are best eaten fresh.
Reheating
Reheat very gently over low heat to avoid overcooking the seafood.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (165mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein35g
Carbohydrates8g
Fat18g
Fiber720mg
Sugar2g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen seafood?
- Yes, thaw completely first and adjust cooking times down slightly.
- What fish holds up best?
- Firm fish like halibut, cod, or monkfish won't fall apart in the stew.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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