Cioppino Recipe – Classic Italian-American Seafood Stew Dinner

A Bowl of San Francisco Comfort

Few dishes embody coastal comfort quite like cioppino, the hearty seafood stew born in San Francisco. With its tomato-based broth infused with garlic, onion, herbs, and wine, cioppino is a dish that warms both body and soul. It’s rustic yet elegant, a celebration of the ocean’s bounty brought to the table in one steaming pot.

Cioppino is more than food—it’s an experience. Imagine cozy dinners with family gathered around the table, the aroma of simmering broth filling the kitchen, and the joy of cracking open crab shells or dipping crusty bread into the savory stew. It’s a dish that connects us to the sea, to tradition, and to each other.

The beauty of cioppino lies in its variety. Mussels, clams, shrimp, scallops, crab, and firm fish mingle together, each bite offering a different texture and flavor. The tangy tomato base balances the briny seafood, while wine adds depth and sophistication. Whether served at a festive gathering or a quiet family meal, cioppino is comfort in a bowl, a dish that celebrates both heritage and flavor.

What Is Cioppino?

Cioppino is an Italian-American seafood stew that combines fish, shellfish, tomatoes, wine, and herbs into a rich, flavorful dish. Unlike bouillabaisse or other seafood soups, cioppino is defined by its tomato base and its roots in San Francisco’s Italian immigrant community.

The stew is unique because it uses whatever seafood is freshest—traditionally the “catch of the day.” This makes cioppino flexible and seasonal, with each version slightly different depending on what’s available.

Its flavor profile is a perfect balance of savory, tangy, and briny. The tomatoes provide acidity and sweetness, the wine adds depth, and the seafood infuses the broth with natural ocean flavor. Garlic, onion, and herbs round out the aromatics, creating a stew that’s both rustic and refined.

Cioppino is loved for its communal nature. It’s often served family-style, with a big pot at the center of the table and plenty of bread for dipping. Each spoonful offers a mix of textures—tender fish, chewy shellfish, and rich broth—making it a dish that feels indulgent yet approachable.

The History of Cioppino

Cioppino originated in San Francisco in the late 19th century, created by Italian immigrant fishermen. After long days at sea, they would make stew using leftover seafood from their catch, simmering it with tomatoes, garlic, and wine. The name “cioppino” is thought to come from the Ligurian word ciuppin, meaning “to chop,” reflecting the rustic preparation.

Originally, cioppino was a humble dish, made with whatever seafood was available—fish heads, crab, clams, or shrimp. Over time, it evolved into a celebrated recipe, appearing in restaurants and becoming a staple of San Francisco’s culinary identity.

Today, cioppino is enjoyed worldwide, often served in upscale restaurants but still cherished as a home-cooked comfort food. Its evolution reflects both tradition and innovation, with modern versions incorporating lobster, squid, or saffron. Yet at its core, cioppino remains a dish of community, heritage, and the sea.

Choosing the Right Seafood

The heart of cioppino lies in its seafood. Common choices include:

• Clams & mussels: Add briny flavor and texture.
• Shrimp & scallops: Sweet and tender, balancing the broth.
• Crab: Iconic in San Francisco versions, adding richness.
• Firm white fish (cod, halibut): Holds shape in broth without falling apart.

Seasonal and regional variations are encouraged. In coastal areas, lobster or squid may be added. The key is freshness—cioppino shines when seafood is at its peak.

Tip: Always clean shellfish thoroughly before cooking. Discard any clams or mussels that don’t open during cooking.

The Role of Broth & Aromatics

The broth is the soul of cioppino. A tomato base provides acidity and sweetness, while garlic, onion, and herbs build depth.

White wine adds brightness and complexity, cutting through the richness of seafood. Some cooks use red wine for a deeper, bolder flavor.

Expert Tip: Simmer the broth before adding seafood. This allows flavors to meld and ensures seafood cooks gently, avoiding rubbery texture.

The result is a broth that’s savory, tangy, and infused with the ocean’s essence—perfect for dipping bread or sipping straight from the spoon.

Step-by-Step Guide: Making Cioppino

1. Prepare aromatics: Heat olive oil in a large pot. Sauté onion, garlic, and fennel until softened.
2. Build tomato base: Add crushed tomatoes, stock, wine, bay leaves, and red pepper flakes. Simmer 20 minutes.
3. Layer seafood: Add clams and mussels first; cook until shells open. Add shrimp and scallops; simmer 5 minutes. Finally, add fish chunks and crab; cook until fish is opaque.
4. Season: Taste and adjust with salt and pepper.
5. Serve: Garnish with parsley and lemon wedges. Serve immediately with crusty bread.

Tip: Serve cioppino right away for the freshest flavor.