Hearty Italian-American fisherman stew brimming with mixed seafood
Cioppino (San Francisco Seafood Stew)
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
About 10 cups
Difficulty
Medium
Cost
Premium
$$$
Cioppino (San Francisco Seafood Stew)
Hearty Italian-American fisherman stew brimming with mixed seafood
★4.3(10)
A rich San Francisco-style seafood stew featuring shrimp, clams, mussels, and white fish simmered in a tomato, wine, and herb broth.
20m
Prep Time
35m
Cook Time
55m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Cioppino is San Francisco at its finest — a robust, tomato-based seafood stew born on the wharves of Fisherman's Wharf. Italian immigrant fishermen would contribute whatever they caught that day to a communal pot, creating a rich, brothy stew that celebrated the Pacific Ocean's bounty. Today, it remains one of the most satisfying and generous one-pot meals you can make.
This version loads up on a variety of shellfish and white fish, all simmered in a fragrant tomato broth perfumed with white wine, fennel, and garlic. The beauty of cioppino is in its abundance — the bowl should be overflowing with seafood, demanding a sleeve roll-up and a pile of sourdough bread for dunking into every last drop of that incredible broth.
Ingredients
- 1/2 pound large shrimp, peeled and deveined
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1/2 pound firm white fish (cod or halibut), cut into chunks
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 cup dry white wine
- 1 bulb fennel, diced (fronds reserved)
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
Instructions
- 1
Heat olive oil in a large Dutch oven over medium heat. Add diced fennel and a diced onion. Cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook 30 seconds.
- 2
Pour in white wine and bring to a boil. Let it reduce by half, about 3 minutes.
- 3
Add crushed tomatoes, 2 cups of water or fish stock, a bay leaf, and a teaspoon each of dried oregano and dried basil. Season with salt and pepper. Simmer for 15 minutes.
- 4
Add the clams first, cover, and cook for 3 minutes. Then add the mussels and white fish chunks, cover again, and cook for 3 more minutes.
- 5
Add the shrimp on top, cover, and cook for a final 3 minutes until shrimp are pink, clams and mussels have opened, and fish is flaky.
- 6
Discard any unopened shellfish and the bay leaf. Taste and adjust seasoning.
- 7
Ladle generously into wide bowls. Garnish with fennel fronds and a drizzle of olive oil. Serve with warm sourdough bread.
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
White fishSea bass or snapper
Any firm white fish that holds up to simmering works well
FennelCelery
Loses the anise flavor but provides similar crunch and body
White wineExtra broth with a tablespoon of white wine vinegar
Provides acidity without the wine
Tips & Storage
Pro Tips
Use the best seafood available to you — cioppino is flexible. Crab legs, squid, or scallops are all welcome additions.
Do not stir too aggressively after adding the fish — you want the chunks to stay intact rather than breaking into flakes.
Have all your seafood prepped and ready to go before you start. The adding process happens quickly.
Make the tomato broth base ahead and refrigerate. When ready to eat, reheat the broth and add the raw seafood.
Storage
The tomato broth base keeps for 3 days refrigerated or 3 months frozen. Store cooked seafood separately and consume within 1 day.
Reheating
Reheat the broth gently and add the cooked seafood at the last moment, warming just until heated through. Overcooking will make the seafood rubbery.
Nutrition Facts
Per serving (1/6 of the stew) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates16g
Fat8g
Fiber3g
Sugar6g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between cioppino and bouillabaisse?
- Cioppino is an Italian-American dish with a tomato-based broth, originating in San Francisco. Bouillabaisse is a French Provençal stew with a saffron-flavored broth. Both are magnificent seafood stews but with distinct flavor profiles.
- Can I use canned clams or frozen seafood?
- Fresh is best for cioppino, but frozen shrimp and fish work in a pinch. Avoid canned clams here — the texture is very different from fresh.
- What bread goes best with cioppino?
- San Francisco sourdough is traditional and ideal. Any crusty, artisan bread with a good crust and chewy interior works well for soaking up the broth.
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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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