Classic Italian-American Cioppino Seafood Stew

Name: Classic Italian-American Cioppino Seafood Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound shrimp, peeled and deveined; 1 pound scallops; 1 pound mussels, cleaned; 1 pound clams, cleaned; 1 pound white fish fillets (such as cod or halibut), cut into chunks; 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 2 cups fish stock or clam juice; 1 cup dry white wine; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; Salt and black pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Global Dish Recipes

This Classic Italian-American Cioppino Seafood Stew is a hearty and flavorful dish that brings the taste of the sea to your table. Packed with fresh seafood and a rich tomato broth, it's perfect for cozy dinners and special occasions.

Created by

Emily

Last updated on 2025-12-06T17:17:05.462Z

Cioppino is a traditional Italian-American seafood stew that originated in San Francisco. This dish is a celebration of the ocean's bounty, featuring a variety of fish and shellfish simmered in a savory tomato-based broth.

        Why You'll Love This Recipe
        Rich and flavorful broth that warms the soul
A delightful mix of fresh seafood for a taste of the ocean
Perfect for sharing with family and friends

      

The Origins of Cioppino

Cioppino is a beloved seafood stew that originated in the Italian-American communities of San Francisco. This hearty dish was created by Italian fishermen who used the day’s catch to prepare a meal that was both satisfying and delicious. Originally made from whatever seafood was available, cioppino has evolved into a rich blend of flavors that celebrates the bounty of the ocean.

Traditionally, cioppino incorporates a variety of seafood, including fish, shellfish, and crustaceans, all simmered in a robust tomato-based broth. This dish not only showcases the culinary influences of Italy but also reflects the vibrant seafood culture of California's coastal regions.

Perfect Pairings for Cioppino

When it comes to serving cioppino, pairing it with the right accompaniments can elevate the dining experience. A crusty loaf of sourdough bread is a classic choice, perfect for soaking up the flavorful broth. You might also consider a fresh green salad dressed with a light vinaigrette to balance the richness of the stew.

For beverages, a chilled glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the seafood beautifully. If you prefer non-alcoholic options, a sparkling water with a twist of lemon can refresh the palate between bites.

Tips for a Successful Cioppino

To ensure your cioppino is a hit, freshness is key. Whenever possible, source your seafood from local markets or reputable fishmongers to guarantee quality and flavor. Check that shellfish are alive when you purchase them; they should close tightly when tapped.

Additionally, feel free to customize your cioppino based on your seafood preferences. If you have a favorite fish or shellfish, don’t hesitate to swap it in. Just keep in mind that cooking times may vary, so add the seafood accordingly to achieve the perfect texture.

Ingredients

Seafood

1 pound shrimp, peeled and deveined
1 pound scallops
1 pound mussels, cleaned
1 pound clams, cleaned
1 pound white fish fillets (such as cod or halibut), cut into chunks

Broth

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups fish stock or clam juice
1 cup dry white wine
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and black pepper to taste
Fresh parsley, chopped for garnish

Serve hot with crusty bread on the side for a complete meal.

Instructions

Prepare the Broth

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add Tomatoes and Stock

Add the crushed tomatoes, fish stock, white wine, tomato paste, oregano, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer.

Cook the Seafood

Once the broth is simmering, add the shrimp, scallops, mussels, clams, and fish fillets. Cover and cook for about 10-15 minutes, or until the mussels and clams have opened and the seafood is cooked through.

Serve

Garnish with fresh parsley and serve the cioppino hot with crusty bread for dipping.

Enjoy this delightful stew with a glass of white wine for an authentic experience!

Storing Leftover Cioppino

If you find yourself with leftover cioppino, storing it properly is essential to maintain its flavor and texture. Allow the stew to cool completely before transferring it to an airtight container. It can be refrigerated for up to two days, making it an excellent option for meal prep.

When reheating, do so gently on the stovetop over low heat to prevent the seafood from becoming tough. Adding a splash of broth or water can help revive the consistency of the stew, ensuring it remains delicious and satisfying.

Variations to Try

While this recipe captures the essence of traditional cioppino, there are countless variations to explore. Consider adding a touch of saffron for a luxurious flavor or incorporating seasonal vegetables like zucchini or bell peppers for added nutrition and color.

For those who enjoy a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. These simple adjustments can transform the dish while still honoring its classic roots.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood can be used. Just ensure it’s thawed before adding it to the stew.

→ What type of fish is best for cioppino?

White fish like cod or halibut works well, but you can use any firm fish you prefer.

→ Can I make cioppino ahead of time?

It's best enjoyed fresh, but you can prep the broth and seafood separately and combine them just before serving.

→ What can I serve with cioppino?

Crusty bread, garlic bread, or a simple green salad pairs beautifully with cioppino.