Cioppino is a magnificent Fisherman’s Stew that originated in San Francisco. It’s a vibrant, tomato-based broth packed with a variety of fresh seafood, perfect for a special occasion or when you want to impress.
Here is a classic, sumptuous recipe for this iconic stew.
Cioppino (San Francisco Fisherman’s Stew)
This recipe celebrates the bounty of the sea with a rich, aromatic broth. The key is using a good fish stock and adding the seafood in stages so everything is perfectly cooked.
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients
For the Flavor Base:
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3 tbsp olive oil
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1 large fennel bulb, fronds reserved for garnish, core removed, and finely chopped
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1 large onion, finely chopped
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4-5 cloves garlic, minced
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1 tsp dried oregano
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1/2 tsp red pepper flakes (adjust to your heat preference)
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1/4 cup tomato paste
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1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
For the Broth:
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1 (28-oz) can crushed San Marzano tomatoes or high-quality crushed tomatoes
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4 cups high-quality fish stock or clam juice (low-sodium if possible)
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2 bay leaves
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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Salt and freshly ground black pepper to taste
For the Seafood (Mix & Match based on availability and preference):
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1 lb firm white fish (like halibut, cod, or sea bass), cut into 1.5-inch chunks
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1 lb mussels or clams (or a mix), scrubbed clean and debearded (discard any that are open and don’t close when tapped)
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8 oz large shrimp (21/25 count), peeled and deveined
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8 oz bay scallops or large sea scallops
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8 oz lump crab meat (optional, but classic)
For Serving & Garnish:
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1/4 cup fresh parsley, chopped
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1 lemon, cut into wedges
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Crusty, warm sourdough bread (a must!)
Instructions
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Build the Flavor Base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped fennel and onion and cook for 8-10 minutes, until softened and sweet. Add the garlic, oregano, and red pepper flakes, and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
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Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by about half, which will take 3-4 minutes.
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Simmer the Broth: Add the crushed tomatoes, fish stock, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld. Season with salt and pepper to taste. (Go easy on the salt if your fish stock is already salty).
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Cook the Seafood in Stages: This is the most important step for perfectly cooked seafood.
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Add the Shellfish: Increase the heat to medium. Add the mussels and/or clams to the simmering broth. Cover the pot and cook for 4-5 minutes.
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Add the Firm Fish & Scallops: After 4-5 minutes, nestle the chunks of white fish and scallops into the broth. Cover and cook for 3 minutes.
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Add the Shrimp & Crab: Finally, add the shrimp and the delicate crab meat. Gently push them into the hot broth. Cover and cook for the final 2-3 minutes, or just until the shrimp are pink and opaque, the scallops are cooked through, and the mussels/clams have opened.
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Final Touches:
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Discard any mussels or clams that did not open.
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Remove the bay leaves.
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Stir in half of the chopped parsley.
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Serve Immediately: Ladle the Cioppino into large, deep bowls, making sure each person gets a generous assortment of seafood. Garnish with the remaining parsley and the reserved fennel fronds. Serve with lemon wedges for squeezing over the top and plenty of crusty sourdough bread for dipping into the incredible broth.
Key Tips for Success
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The Broth is Everything: Don’t rush the simmering time for the broth. This is where the deep, complex flavor develops.
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Seafood Order is Crucial: Adding the seafood in stages ensures that delicate items like shrimp and scallops don’t overcook and become rubbery while waiting for clams to open.
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Use the Best Stock You Can Find: A high-quality fish stock is the foundation of this dish. It makes a world of difference.
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Don’t Overcrowd: If your pot is on the smaller side, cook the shellfish in two batches to ensure they all have room to open.
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Make Ahead: You can make the broth (through Step 3) up to 2 days in advance. Store it in the refrigerator and reheat it gently before adding the seafood. This actually allows the flavors to deepen even more.
Enjoy this taste of San Francisco—it’s a truly spectacular and celebratory meal