Cioppino is a seafood stew from San Francisco, created by Italian immigrant fishermen in the late 1800s. This savory dish combines a variety of fresh seafood simmered in a rich tomato and wine bouillon. Traditionally served with crusty bread, cioppino is a comforting, flavorful meal that brings out the best in fresh seafood, making it perfect for a family gathering or a special dinner.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients (For Four People)
For the Bouillon
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup dry white wine
- 1 can (400g) crushed tomatoes
- 3 cups fish or seafood stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Seafood
- 12 large shrimp, peeled and deveined
- 500g mussels, scrubbed and de-bearded
- 500g clams, scrubbed
- 150g white fish (optional, for the variation)
- Fresh parsley, chopped, for garnish
- Crusty bread for serving
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Bouillon
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion sliced fennel, and sauté for about 5 minutes or until softened. Add the minced garlic and red pepper flakes and cook for another minute until fragrant.
Step 2: Build the Broth Base
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes. Add the crushed tomatoes, fish or seafood stock, bay leaf, thyme, and oregano. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to develop the flavors.
Step 3: Add the Seafood
Once the bouillon is rich and flavorful, add the clams and mussels to the pot. Cover and cook for 5 minutes or until the shells open. Next, add the shrimp and simmer for another 3-5 minutes until the shrimp are pink and cooked and all the shellfish have opened. Discard any clams or mussels that haven’t opened.
Step 4: Serve
Ladle the cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley and serve with crusty bread on the side to soak up the delicious bouillon.
Tips and Tricks
Add a splash of Pernod or Sambuca to the bouillon for an extra depth of flavor. If you don’t have fish or seafood stock, make a quick broth by simmering shrimp shells with a bay leaf for about 10 minutes. Use only fresh shellfish, as this enhances the taste of the stew.
Serving Suggestions
Serve the cioppino with plenty of crusty bread, garlic bread, or buttered baguette slices to soak up the rich, flavorful broth. A simple green salad with a light vinaigrette makes an ideal side to balance the hearty stew.
Wine Pairing
A dry white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with cioppino, complementing the seafood and enhancing the bouillon flavors.
Nutritional Information (Per Serving)
Calories: 400
Protein: 30g
Fat: 12g
Carbohydrates: 20g
Dietary Modifications
- Gluten-Free: Ensure the bouillon ingredients are gluten-free and serve with gluten-free bread.
- Dairy-Free: This recipe is naturally dairy-free.
- Spice Level: Adjust the red pepper flakes for desired heat.
Storage Suggestions
Refrigerating: Allow the cioppino to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. When reheating, gently warm the stew on the stovetop over low heat to preserve the texture of the seafood.
Freezing: Cioppino is best enjoyed fresh, as the texture of seafood can change after freezing. However, if you have leftovers, freeze the bouillon separately from the seafood for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stovetop. For best results, add fresh seafood when reheating.
About the Traditional Cioppino with Clams, Mussels, and Shrimp
Cioppino reflects the Italian-American culinary heritage, combining traditional Mediterranean flavors with the West Coast’s seafood bounty. This dish is deeply rooted in community and celebration, created by fishermen who used their daily catch. The unique balance of fresh seafood, tomatoes, wine, and herbs makes cioppino a rich and satisfying meal, especially in colder months.
Cultural Context
Cioppino emerged in the late 1800s in San Francisco’s North Beach neighborhood, a melting pot for Italian immigrants. Fishermen often combine leftover seafood from their catches to create a flavorful, affordable meal. The dish embodies Italian cuisine, using slow-cooked tomatoes, wine, and herbs to elevate fresh seafood. Today, cioppino symbolizes Italian-American cuisine and is cherished across the United States, particularly on the West Coast.
