Cioppino 🦀🍤🐟
Cioppino is a hearty Italian-American seafood stew that originated in San Francisco. It’s made with a mix of seafood simmered in a tomato and wine broth, full of rich, savory flavors.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup white wine
- 2 cups fish stock or clam juice
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 lb clams or mussels, cleaned
- 1 lb firm white fish fillets, cut into chunks (e.g., cod, halibut)
- Fresh parsley, chopped, for garnish
- Crusty bread for serving
Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Cook onion and garlic until softened. - Add liquids and seasonings
Stir in crushed tomatoes, white wine, fish stock, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook 10–15 minutes. - Add seafood
Add clams or mussels first, then fish, scallops, and shrimp. Cover and simmer until shellfish open and fish is cooked through, about 5–10 minutes. Discard any unopened shellfish. - Finish and serve
Taste and adjust seasoning. Garnish with parsley and serve with crusty bread to soak up the flavorful broth.
Serving Ideas 🍽️
- Serve in bowls with a slice of garlic bread
- Pair with a light green salad 🥗
- Add a splash of lemon juice for brightness
💡 Tip: For an authentic San Francisco-style cioppino, use a mix of shellfish, shrimp, crab, and firm white fish. A good dry white wine enhances the flavor of the broth.
I can also give you a slow-cooker cioppino version if you want to make it hands-off and let the flavors develop slowly.
