Cioppino is a rich and hearty seafood stew that originated in the Italian-American communities of San Francisco, primarily created by Italian immigrants in the late 1800s. Traditionally made from the freshest catch of the day, this dish is bursting with flavors of the sea, tomatoes, garlic, and white wine. It is often served with crusty bread to soak up the delicious broth.
Preparation Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients (Serves Four People)
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb firm white fish (such as cod or halibut), cut into 2-inch pieces
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 small fennel bulb, thinly sliced
- 1/2 tsp red pepper flakes (optional for heat)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 cup fish or seafood stock (or chicken stock)
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh basil, chopped (for garnish)
- Salt and pepper to taste
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion, fennel, and red pepper flakes (if using). Sauté until the onion and fennel are soft and translucent, about 5-6 minutes. Add the minced garlic and cook for 1-2 minutes until fragrant.
Step 2: Create the Broth
Pour in the white wine, stirring to deglaze the pot. Allow the wine to simmer for 2-3 minutes, reducing slightly. Add the crushed tomatoes, fish or seafood stock, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld together.
Step 3: Add the Seafood
Increase the heat to medium. Add the mussels and clams to the pot, cover, and cook for 5-7 minutes or until the shellfish begin to open. Discard any mussels or clams that do not open. Then, gently stir in the shrimp and fish pieces, cooking for 3-5 minutes, until the shrimp turns pink and the fish is opaque and flaky.
Step 4: Serve
Remove the bay leaf from the stew and season the cioppino with salt and pepper to taste. Ladle the seafood and broth into bowls. Garnish with fresh parsley and basil. Serve hot with crusty bread on the side to soak up the broth.
Tips and Tricks
- Fish Choice: Any firm white fish works well in this recipe, such as cod, halibut, or even monkfish.
- Extra Heat: Add red pepper flakes to the sauté for a spicier broth.
- Make-Ahead Tip: You can prepare the broth beforehand, then reheat and add the seafood just before serving to ensure it remains tender.
- Sustainable Seafood: Opt for sustainably sourced seafood to support ocean-friendly fishing practices.
Serving Suggestions
- Serve with toasted, crusty sourdough bread to mop up the flavorful broth.
- A simple green salad with lemon and olive oil pairs beautifully with this dish, balancing the rich flavors.
- For an even heartier meal, serve over pasta or rice.
Wine Pairing
- General Wine Suggestion: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with cioppino, as the acidity complements the rich tomato broth and the fresh seafood flavors.
- Bulgarian Wine: A fresh, mineral-driven Bulgarian Chardonnay or Muscat would pair wonderfully with this seafood stew, bringing out the bright and savory elements of the dish.
Nutritional Information (Per Serving)
Calories: 450 kcal
Protein: 36g
Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Sodium: 900 mg
Dietary Modifications
- Gluten-Free: This cioppino recipe is naturally gluten-free, provided you serve it without or use gluten-free bread.
- Dairy-Free: The recipe is already dairy-free, so it is suitable for those with lactose intolerance or who follow a dairy-free diet.
- Low-Carb: To make this dish lower in carbohydrates, avoid serving it with bread or pasta. The stew is fairly low in carbs and perfect for those following a low-carb diet.
- Pescatarian: This recipe is an excellent fit for pescatarians as it focuses on seafood without meat products.
- Vegetarian/Vegan: For a vegetarian or vegan version, replace the seafood with hearty vegetables like zucchini, bell peppers, and mushrooms, and use vegetable broth instead of seafood stock.
These adjustments make cioppino adaptable to various dietary preferences without sacrificing flavor.
Storage Suggestions
- Refrigeration: Store leftover cioppino in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat to prevent overcooking the seafood.
About the Cioppino
Cioppino is a traditional Italian-American dish born from San Francisco Bay’s diverse seafood bounty. Fishermen would return from a day’s catch and combine whatever they had – from clams to crabs – into a robust tomato-based stew. Its name likely derives from the Italian word “ciuppin”, meaning “to chop”, as the seafood is often cut or broken into small, bite-sized pieces in the soup. Over time, cioppino has become a beloved part of San Francisco’s culinary heritage, with variations found throughout coastal communities in the United States.
Cultural Context
While cioppino is often associated with Italian cuisine, it truly reflects the melting pot of cultures found in San Francisco. Created by Italian immigrants in the city’s North Beach neighborhood in the 1800s, this dish is an adaptation of seafood stews from regions like Liguria and Naples, yet it incorporates the fresh Pacific seafood of the American West Coast. Today, cioppino is a hallmark of San Francisco’s culinary identity, often enjoyed in seafood restaurants along the famous Fisherman’s Wharf. Its rich, communal nature reflects the spirit of the city’s fishing communities.
