Classic Italian-American Cioppino Seafood Stew

Name: Classic Italian-American Cioppino Seafood Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb scallops; 1 lb mussels, cleaned; 1 lb clams, cleaned; 1 lb white fish fillets, cut into chunks; 2 tablespoons olive oil; 1 onion, chopped; 4 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 1 cup dry white wine; 2 cups fish stock; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

This classic Italian-American Cioppino seafood stew is a hearty and flavorful dish that brings the taste of the sea to your table. With an array of fresh seafood simmered in a rich tomato broth, it's perfect for a cozy dinner or a special occasion.

Created by

Anna

Last updated on 2025-12-06T15:10:21.721Z

This Cioppino recipe is a tribute to the Italian-American fishing communities of San Francisco, where this dish originated. Bursting with flavors from the ocean, it's a must-try for seafood lovers!

        Why You Will Love This Recipe
        A delightful combination of fresh seafood flavors
Rich, savory broth that warms the soul
Perfect for sharing with friends and family

      

The Origins of Cioppino

Cioppino is a celebrated seafood stew that originated in San Francisco, influenced by Italian immigrants who settled on the West Coast. The dish reflects the rich maritime culture of the area, combining various types of seafood with a robust tomato-based broth. Traditionally, fishermen would create the stew using the day’s catch, making it a versatile dish that varies from kitchen to kitchen.

The name 'cioppino' is derived from the Italian word 'ciuppin', which means 'to chop'. This highlights the dish's foundation in fresh, chopped seafood and vegetables. Over time, it has evolved into a beloved staple in Italian-American cuisine, particularly during festive occasions and family gatherings.

Selecting Fresh Seafood

When making cioppino, the quality of the seafood is paramount. Freshness is key to achieving the best flavors and textures in the dish. Look for shrimp that are firm and have a mild ocean smell, scallops that are plump and translucent, and mussels and clams that are tightly closed. If you find any that are open, give them a gentle tap; if they don’t close, it’s best to discard them.

Choosing sustainable seafood options is also important. Check for eco-labels or ask your fishmonger about the sourcing of the seafood. This not only supports responsible fishing practices but also ensures that you're serving the best quality ingredients to your loved ones.

Perfect Pairings

Cioppino is a dish that shines brightest when paired with the right accompaniments. A crusty loaf of sourdough bread is a classic choice, perfect for soaking up the rich broth. For a refreshing contrast, consider serving a simple green salad with a light vinaigrette on the side. The acidity of the vinaigrette complements the stew beautifully.

Wine pairing is also essential. A chilled glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the meal, balancing the flavors of the seafood and the acidity of the tomatoes. For those who prefer red, a light-bodied red wine can also work well; just be sure to avoid overly tannic varieties that may overpower the dish.

Ingredients

Gather these ingredients to create a delicious Cioppino seafood stew:

Seafood

1 lb shrimp, peeled and deveined
1 lb scallops
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb white fish fillets, cut into chunks

Broth Ingredients

2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 cup dry white wine
2 cups fish stock
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have some crusty bread on the side for dipping!

Instructions

Follow these steps to prepare your Cioppino seafood stew:

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.

Add the Tomatoes and Wine

Stir in the crushed tomatoes, white wine, fish stock, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes.

Add the Seafood

Add the shrimp, scallops, mussels, clams, and white fish to the pot. Cover and cook until the seafood is cooked through, about 10-15 minutes.

Serve

Garnish with fresh parsley and serve hot with crusty bread.

Enjoy your homemade Cioppino with a glass of white wine!

Storing Leftovers

Cioppino can be stored in the refrigerator for up to three days, making it a great option for meal prep or enjoying leftovers. To store, allow the stew to cool completely before transferring it to an airtight container. When reheating, do so gently on the stovetop over medium heat to preserve the texture of the seafood.

If you anticipate having leftovers, consider storing the broth separately from the seafood. This will help maintain the freshness and prevent the seafood from becoming overcooked during reheating. You can also freeze cioppino for up to three months, but it's best to freeze just the broth and add fresh seafood when you’re ready to enjoy it again.

Variations to Try

While traditional cioppino features a specific blend of seafood, feel free to customize the recipe based on your preferences or local catch. For a heartier stew, consider adding diced potatoes or your favorite vegetables, such as bell peppers or zucchini. These additions can enhance the texture and nutritional value of the dish.

Another variation is to experiment with the broth. Adding a splash of brandy or a teaspoon of smoked paprika can add depth and complexity to the flavor. For a spicier kick, increase the amount of red pepper flakes or serve with a side of hot sauce to allow guests to customize their bowls.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood can be used, just ensure it's fully thawed before cooking.

→ What type of bread is best to serve with Cioppino?

A crusty sourdough or French bread is perfect for dipping into the stew.

→ How can I make this dish spicier?

Add more red pepper flakes or a dash of hot sauce to the broth.

→ Can I substitute the fish?

Absolutely! Feel free to use any firm white fish you prefer.