Cioppino Italian American Fish Stew recipe — a San Francisco classic inspired by Italian coastal cooking. It’s hearty, rich, and loaded with tender seafood in a garlicky tomato-wine broth. 🍅🦀🦐🐟
🇮🇹 Cioppino (Italian Fish Stew)
Ingredients
For the Base:
- ¼ cup olive oil
- 1 large onion, diced
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 green bell pepper, diced (optional)
- 2 cups crushed tomatoes (or tomato puree)
- 1 cup diced tomatoes (with juices)
- 1½ cups dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 cups seafood or fish stock (or chicken broth)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
Seafood Mix (adjust to taste):
- 1 pound firm white fish (like cod, halibut, or snapper), cut into chunks
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- ½ pound medium shrimp, peeled and deveined
- ½ pound scallops (optional)
- ½ pound crab meat or snow crab legs (optional but delicious)
🥣 Instructions
- Make the base:
Heat olive oil in a large heavy pot or Dutch oven over medium heat.
Add onion, shallots, and bell pepper. Cook until softened, about 5 minutes.
Stir in garlic and red pepper flakes; cook 1 minute until fragrant. - Build the broth:
Add tomato paste, crushed tomatoes, diced tomatoes, wine, and stock.
Stir in bay leaf, oregano, basil, salt, and pepper.
Bring to a simmer and cook 25–30 minutes uncovered to thicken and deepen flavor. - Add seafood:
Add clams and mussels first, cover, and cook 5 minutes until they start to open.
Then add shrimp, scallops, fish, and crab.
Simmer gently another 5–7 minutes, until fish is tender and shellfish are all open (discard any that don’t open). - Finish:
Stir in chopped parsley and a drizzle of olive oil.
Taste and adjust seasoning — a splash of lemon juice or extra salt can brighten the flavor.
🍞 To Serve
- Ladle into bowls and serve with crusty garlic bread or toasted baguette slices for dipping.
- Garnish with fresh basil, parsley, or a sprinkle of chili flakes for extra heat.
- A glass of crisp white wine pairs perfectly!