Cioppino (Seafood Stew)

Name: Cioppino (Seafood Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb clams, scrubbed; 1 lb mussels, scrubbed; 1 lb white fish fillets, cut into chunks; 1 cup crab meat, cooked; 3 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 cups fish stock or clam juice; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Global Dish Recipes

Experience the rich and flavorful taste of Cioppino, a classic Italian-American seafood stew that brings the ocean to your bowl.

Created by

Emily

Last updated on 2025-12-02T17:42:03.312Z

Cioppino is a beloved seafood stew that originated in San Francisco, showcasing a delightful mix of fresh seafood and a rich tomato-based broth. Perfect for gatherings or a cozy dinner, this dish is sure to impress.

        Why You'll Love This Recipe
        A delightful mix of fresh seafood in a savory broth
Perfectly seasoned with herbs and spices
Great for sharing with family and friends
Quick and easy to make for any occasion

      

The Origins of Cioppino

Cioppino is a beloved seafood stew that originated in the late 19th century in San Francisco, California. It was created by Italian fishermen who would use their catch of the day to make a hearty meal. The name 'Cioppino' is derived from the Italian word 'ciuppin,' which means 'to chop,' reflecting the way the seafood is prepared. This dish beautifully showcases the bounty of the ocean, offering a delightful medley of flavors that is sure to impress anyone at the table.

Traditionally, Cioppino is made with whatever seafood is available, which means it can vary greatly from one recipe to another. The combination of fresh fish, shellfish, and a savory tomato-based broth creates a comforting dish that warms the soul. Over the years, Cioppino has evolved, becoming a staple in many Italian-American households, particularly during special occasions and family gatherings.

The Perfect Pairings

Cioppino is not only delicious on its own but also pairs wonderfully with a variety of sides. A crusty loaf of sourdough bread is a classic accompaniment, perfect for soaking up the rich broth. A simple green salad with a light vinaigrette can provide a refreshing contrast to the hearty stew, adding a vibrant touch to your meal. For those who enjoy a little heat, consider serving a side of spicy garlic bread for an extra kick.

Wine lovers will appreciate a glass of chilled white wine, such as a crisp Sauvignon Blanc or a buttery Chardonnay, which complements the seafood beautifully. If you prefer something non-alcoholic, a sparkling water with a slice of lemon can be equally refreshing. The combination of flavors and textures makes Cioppino a versatile dish that can easily adapt to your dining preferences.

Tips for Success

To make the most of your Cioppino, prioritize the freshness of your seafood. Visiting a local fish market can yield the best selection and quality. If you're using frozen seafood, be sure to thaw it properly before cooking for optimal texture and flavor. Additionally, feel free to customize the seafood selection based on your preferences or what’s available. The beauty of Cioppino lies in its versatility, so don't hesitate to experiment.

When it comes to seasoning, taste as you go. Since seafood can vary in saltiness, adjusting the seasoning toward the end of cooking will ensure a well-balanced broth. Finally, allowing the stew to rest for a few minutes before serving can enhance the flavors even more, allowing the ingredients to meld beautifully. With these tips in mind, your Cioppino is sure to be a crowd-pleaser!

Ingredients

Seafood

1 lb large shrimp, peeled and deveined
1 lb clams, scrubbed
1 lb mussels, scrubbed
1 lb white fish fillets, cut into chunks
1 cup crab meat, cooked

Broth Base

3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups fish stock or clam juice
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Tomatoes and Stock

Add the crushed tomatoes, fish stock, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and let it cook for about 10 minutes to meld the flavors.

Add Seafood

Add the shrimp, clams, mussels, and fish fillets to the pot. Cover and cook for about 10-15 minutes, or until the clams and mussels have opened and the shrimp are cooked through.

Finish with Crab Meat

Gently stir in the crab meat and cook for an additional 2-3 minutes. Adjust seasoning if necessary.

Serve

Serve hot, garnished with fresh parsley, and enjoy with crusty bread.

Variations on Cioppino

While the classic Cioppino recipe is a favorite, there are many variations you can explore. For a lighter version, consider using vegetable broth instead of fish stock, along with an abundance of vegetables like zucchini and bell peppers. This approach not only makes the dish more nutritious but also offers a different flavor profile that can be equally satisfying.

Another delicious variation involves adding a splash of white wine or sherry to the broth, which adds depth and complexity to the flavor. You can also experiment with different types of seafood, such as scallops or squid, to create a unique twist on this traditional dish. The possibilities are endless, making Cioppino a versatile recipe that can be tailored to suit your taste.

Storage and Reheating

If you find yourself with leftovers after enjoying your Cioppino, storing them properly is key to maintaining flavor and freshness. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. When reheating, gently warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened too much.

Keep in mind that the seafood may continue to cook during reheating, so be cautious not to overheat it. While reheated Cioppino can still be delicious, fresh seafood is always best enjoyed right after cooking. If you plan to make this dish in advance, consider cooking the broth and seafood separately, combining them just before serving for the best texture.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood works well. Just make sure to thaw it before cooking.

→ What kind of fish is best for Cioppino?

Firm white fish such as cod or halibut is ideal for this stew.

→ How can I make this recipe gluten-free?

Ensure that the fish stock is gluten-free and serve with gluten-free bread.

→ Can I make Cioppino ahead of time?

While it’s best enjoyed fresh, you can prepare the broth ahead of time and add the seafood just before serving.