Name: Cioppino Recipe: Rich and Seafood-Packed
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tbsp olive oil; 1 onion; 1 fennel bulb; 4 garlic cloves; ½ tsp red pepper flakes; 1 cup white wine; 1 can crushed tomatoes; 4 cups seafood stock; 1 bay leaf; 1 tsp oregano; 1 lb fish; 1 lb shrimp; 1 lb mussels; 1 lb clams; Optional: Parsley (lemon); Suggested Pairings: Bread (salad)

Introduction

Table of Contents

Cioppino is a rich, seafood-packed stew, perfect for special dinners, holidays, or coastal cravings. This San Francisco classic, featuring a tomato-wine broth brimming with clams, mussels, shrimp, and fish, delivers bold, briny flavor with tender seafood in every spoonful. Presented in a white ceramic bowl, optionally garnished with fresh parsley and lemon wedges, this Cioppino offers a rustic, appetizing aesthetic that elevates any table. This recipe provides a straightforward stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to stew that brings hearty, crowd-pleasing charm to any occasion.

Ingredients

For the Cioppino:

2 tbsp olive oil
1 large onion, diced
1 fennel bulb, thinly sliced (reserve fronds)
4 garlic cloves, minced
½ tsp red pepper flakes
1 cup dry white wine
1 (28 oz) can crushed tomatoes
4 cups seafood stock (or clam juice)
1 bay leaf
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
1 lb firm white fish (cod, halibut), cut into 2-inch pieces
1 lb large shrimp, peeled and deveined
1 lb mussels, scrubbed and debearded
1 lb clams, scrubbed
½ lb bay scallops (optional)

For Serving:

Optional: Fresh parsley, lemon wedges, crusty bread
Suggested Accompaniments: Garlic bread, green salad
Suggested Pairings: Chardonnay, sourdough
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large Dutch oven, wooden spoon

Step-by-Step Process

Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sliced fennel. Cook 5–7 minutes, stirring occasionally, until softened and translucent. The fennel adds a subtle anise flavor that defines cioppino. Add minced garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
Deglaze with Wine: Pour in white wine. Scrape the bottom of the pot with a wooden spoon to release browned bits. Simmer 3–4 minutes until reduced by half. The alcohol cooks off, leaving concentrated flavor.
Build Broth: Stir in crushed tomatoes, seafood stock, bay leaf, oregano, salt, and pepper. Bring to a gentle simmer. Taste broth at this stage—adjust salt or add a pinch of sugar if tomatoes are too acidic. Cover partially and simmer 15 minutes to meld flavors.
Add Seafood in Stages: First, add firm white fish pieces. Simmer 3 minutes. Then add shrimp and bay scallops (if using). Simmer 2 minutes. Finally, nestle in mussels and clams. Cover tightly and cook 4–6 minutes until shells open and shrimp are pink. Shake the pot gently once during cooking to distribute heat. Discard any unopened shells.
Adjust Consistency: If broth is too thick, add ¼ cup warm water or stock. If too thin, simmer uncovered 2–3 minutes. The goal is a rich but soupy texture that coats a spoon.
Rest: Remove from heat. Let rest 2 minutes off the stove—this allows seafood to finish cooking gently in residual heat and prevents overcooking.
Serve: Ladle into a white ceramic bowl, ensuring each serving has a mix of seafood. Garnish with chopped parsley, reserved fennel fronds, and a lemon wedge. Serve immediately with crusty bread for dipping.

Tips for Better Cioppino

Use fresh seafood—frozen works in a pinch, but thaw fullyScrubb shellfish thoroughly and discard cracked shells
add seafood in stages to prevent overcooking
taste broth before adding seafood for balanced seasoning
present in a white ceramic bowl to showcase the colorful broth
make broth 1 day ahead; add seafood just before serving
freeze broth (without seafood) up to 3 months
enhance aesthetic: float a lemon wheel on top for bright contrast

Variations and Customization

Spicy Cioppino: Double red pepper flakes or add calabrian chiles.
Saffron Cioppino: Add ¼ tsp saffron threads with broth.
Crab Cioppino: Add 1 lb crab legs last 5 minutes.
Vegetarian Version: Use mushroom broth and add eggplant and zucchini.
Creamy Cioppino: Stir in ½ cup heavy cream at the end.
Low-Carb: Reduce tomatoes; add extra fennel and celery.
Quick Version: Use pre-cooked seafood; heat for 3 minutes.
Portuguese-Style: Add chorizo and potatoes.

Storage and Serving Tips

Store leftover stew (with seafood) in the fridge up to 1 day.
Store broth separately up to 4 days or freeze for 3 months.
Reheat gently over low heat to avoid tough seafood.
Do not freeze cooked shellfish—texture suffers.
Serve hot with plenty of bread to soak up broth.
Pair with chardonnay or sourdough to complement the briny depth.
Presented in a white ceramic bowl with garnishes for a coastal, elegant charm.

Nutritional Information

Based on 6 servings (about 2 cups each):

Calories: 380 kcal
Total Fat: 12g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 180mg
Sodium: 1100mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 8g
Protein: 42g
Vitamin A: 25% Daily Value
Vitamin C: 40% Daily Value
Calcium: 15% Daily Value
Iron: 30% Daily Value

Note: Values vary by seafood mix (vegetarian version reduces protein). High in lean protein and lycopene.

Conclusion

This Cioppino recipe delivers rich, briny flavor with tender seafood in every bite. It transforms simple ingredients into a coastal classic. Its one-pot preparation and rustic presentation make it a go-to. The tomato-wine broth and fresh shellfish delight every spoonful. It’s sure to be a cherished recipe, loved for its hearty, crowd-pleasing charm.