Classic San Francisco Cioppino Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • 1 1/2 tablespoons fresh parsley, chopped

Steps and instructions

  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
  2. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes.
  3. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  4. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  5. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer.
  6. Discard any clams and mussels that do not open. Season the soup, to taste, with more salt and red pepper flakes.
  7. Ladle the soup into bowls and serve with the chopped parsley sprinkled on top.

Tools for making

  • Large pot - Needed for cooking the soup.
  • Cutting board - Used for chopping the vegetables and preparing the seafood.
  • Chef's knife - Essential for cutting and chopping various ingredients.
  • Wooden spoon - Used for stirring and mixing the soup.
  • Soup ladle - Needed for serving the soup into bowls.
  • Measuring spoons - Used for accurately measuring the salt, red pepper flakes, and parsley.
  • Can opener - Required to open the can of diced tomatoes.

Recipe variations

  • Use different types of seafood such as scallops, crab, or lobster instead of or in addition to the suggested seafood.
  • Add vegetables like carrots, celery, or bell peppers for added flavor and texture.
  • Experiment with different herbs and spices such as thyme, basil, or saffron to enhance the flavor profile.
  • For a spicier version, increase the amount of crushed red pepper flakes or add additional hot sauce.
  • Substitute vegetable broth or chicken broth for fish stock to make it a vegetarian or non-seafood version.
  • Make it gluten-free by using a gluten-free flour or omitting the flour altogether.
  • Serve the cioppino over pasta or with crusty bread for a heartier meal.
  • Add a splash of heavy cream or coconut milk for a creamy twist.
  • Include some diced tomatoes or tomato puree for a thicker tomato base.

Recipe overview

Cioppino is a hearty Italian-American seafood stew, originating from the seafood-loving city of San Francisco. This stew is a perfect combination of fresh shellfish, fish fillets, and a savory tomato and wine broth that brings all the flavors together. This recipe for Cioppino is not only delicious, but also quite forgiving and flexible, allowing you to customize it to your preferences or what's available seasonally. Expect to do a bit of chopping and simmering, but the result is a flavorful seafood medley that's impressive enough for special occasions yet simple enough for weeknight meals. Enjoy this stew paired with a crisp, dry white wine and some crusty bread.

Common questions

  1. Can I use a different type of fish for this recipe?
    Yes, you can use any firm-fleshed fish fillets such as halibut or salmon for this recipe.
  2. Can I substitute the fish stock with something else?
    If you don't have fish stock, you can use vegetable or chicken stock as a substitute.
  3. Can I make this recipe in advance?
    Yes, you can make the soup base in advance and refrigerate it. When ready to serve, simply reheat the base and add the seafood.
  4. Can I freeze the leftovers?
    While it is possible to freeze the leftovers, it is recommended to consume the Cioppino fresh as the texture of the seafood may change upon thawing and reheating.
  5. Can I adjust the spiciness of the dish?
    Yes, you can adjust the amount of red pepper flakes to your preferred level of spiciness. Start with the recommended amount and add more if desired.

Serving dishes and utensils

  • Large pot - A large pot is necessary to prepare the cioppino soup.
  • Spatula - A spatula is useful for stirring the ingredients while sautéing.
  • Soup ladle - A soup ladle is needed to serve the cioppino into bowls.
  • Soup bowls - Use soup bowls to serve the finished cioppino.
  • Chopping board - A chopping board is helpful for preparing the vegetables.
  • Sharp knife - A sharp knife is essential for chopping the vegetables and cutting the fish.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Measuring cups - Measuring cups are useful for accurately measuring the ingredients.
  • Measuring spoons - Measuring spoons are needed to measure the salt, red pepper flakes, and other spices.
  • Soup bowls - Use soup bowls to serve the finished cioppino.

Origin stories

Cioppino, a delightful seafood stew, has its origins in the Italian-American communities of San Francisco. It was first concocted by the fishermen of the area in the late 1800s who would throw in bits of their catch of the day into a communal pot, thus creating a fresh and flavorsome stew. The name 'cioppino' is said to have been derived from the phrase 'chip in', a nod to the collective effort that went into making this much-loved dish. The recipe was largely influenced by the seafood stews of Genoa, the hometown of many of the fishermen, but it was truly a unique creation of the New World. Every bowl brims with the taste of the sea, a hearty helping of the American dream, and a dash of communal spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.