Cioppino (San Francisco Seafood Stew)

The Italian-American fisherman's stew of San Francisco: clams, mussels, shrimp and firm white fish simmered in a garlicky tomato and white wine broth. Serve with sourdough. Serves 6.

Dairy-freeLow-carbHigh-proteinPaleoMediterraneanNo added sugar

Contains: fish, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 45 min
  • Total 1 hr 10 min
  • Yield 6 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Cioppino with clams, mussels, shrimp, fish and crab in tomato broth with sourdough bread

Cioppino was created by Italian immigrant fishermen in San Francisco, who made it from whatever was left of the day's catch. Shellfish and fish are simmered in a garlicky tomato and wine broth until the shells open.

Serve it in big bowls with plenty of sourdough bread for the broth, and set out an extra bowl for the shells.

Instructions

  1. Build the base. Heat the oil in a large pot over medium heat and cook the onion and fennel 8 minutes. Add the garlic and pepper flakes and cook 1 minute, then stir in the tomato paste.
  2. Simmer the broth. Add the wine and simmer 3 minutes. Add the tomatoes, broth, bay leaf and oregano and simmer 20 minutes. Season with salt and pepper.
  3. Add the shellfish. Add the clams, cover and simmer 5 minutes. Add the mussels and crab, if using, cover and cook 3 minutes.
  4. Add the fish and shrimp. Nestle in the fish and shrimp, cover and simmer 4 to 5 minutes, until the fish flakes, the shrimp are opaque and all the shells have opened. Discard any that stay closed.
  5. Serve. Sprinkle with parsley and serve in large bowls with sourdough bread.

Nutrition per serving (estimated)

350Calories
17 gCarbohydrates
3 gFiber
14 gNet carbs
37 gProtein
11 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbHigh-proteinDairy-freePaleo-friendlyMediterraneanNo added sugar

Tips

  • The broth can be made a day ahead; reheat and add the seafood just before serving.
  • Use any mix of firm fish and shellfish you like.

Storage and leftovers

Make ahead

The broth keeps 3 days in the refrigerator or 3 months in the freezer. Once the seafood is in, eat it within 1 day and reheat gently just until hot.

Questions about this recipe

Is cioppino Italian?
It is Italian-American, created by Italian fishermen in San Francisco in the late 1800s.
What bread goes with cioppino?
San Francisco sourdough is traditional.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

More Italian recipes

All Italian recipes | All recipes | Cooking guide and safe temperatures