Cioppino (Seafood Stew)

Name: Cioppino (Seafood Stew)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb mussels, cleaned; 1 lb clams, cleaned; 1 lb white fish (such as cod or haddock), cut into chunks; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 can (14 oz) diced tomatoes; 2 cups fish stock or broth; 1 cup dry white wine; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Global Taste Journey

Experience the rich flavors of the sea with this delectable Cioppino, a traditional Italian-American seafood stew brimming with fresh fish and shellfish.

Created by

Sandra

Last updated on 2025-12-02T18:19:02.233Z

Cioppino originated in San Francisco, where Italian fishermen would use their catch of the day to create a hearty stew. This dish is a celebration of fresh seafood and is perfect for sharing with family and friends.

        Why You'll Love This Recipe
        A medley of fresh seafood flavors in every bite
Rich, aromatic broth that warms the soul
Perfect for cozy gatherings or special occasions

      

The Origins of Cioppino

Cioppino is a beloved Italian-American dish that originated in San Francisco in the late 19th century. It was created by Italian fishermen who would use the day’s catch to make a hearty stew. The term 'cioppino' comes from the Italian word 'ciuppin', which means 'to chop', reflecting the way the seafood is prepared and combined in the dish. This stew captures the essence of coastal living, bringing together a variety of fresh ingredients that showcase the bounty of the ocean.

Traditionally, cioppino is made with whatever seafood is available, making it a versatile dish that can be customized based on local catch and personal preference. Whether you prefer shrimp, clams, mussels, or fish, each ingredient adds a unique flavor to the stew, creating a delightful medley that seafood lovers will adore. Over the years, cioppino has transcended its humble origins, becoming a staple in seafood restaurants and a favorite for home cooks alike.

Perfect Pairings for Cioppino

When serving cioppino, it's essential to consider the perfect pairings that enhance the dining experience. A robust, dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the seafood beautifully, cutting through the richness of the broth. The acidity of the wine balances the flavors, making each bite more enjoyable. For those who prefer a non-alcoholic option, sparkling water with a splash of lemon is a refreshing alternative.

Don't forget the bread! A loaf of crusty sourdough or a baguette is ideal for soaking up the flavorful broth, adding another layer of texture to the meal. For a complete dining experience, consider serving a simple side salad with a light vinaigrette to cleanse the palate. These thoughtful pairings will elevate your cioppino experience, making it perfect for gatherings or a cozy night in.

Tips for Making the Best Cioppino

Ingredients

Seafood

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb white fish (such as cod or haddock), cut into chunks

Broth and Vegetables

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (14 oz) diced tomatoes
2 cups fish stock or broth
1 cup dry white wine
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Serve with crusty bread for dipping!

Instructions

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Add Broth Ingredients

Stir in the diced tomatoes, fish stock, and white wine. Add the oregano, red pepper flakes, salt, and pepper. Bring to a simmer.

Add Seafood

Add the fish and shellfish to the pot. Cover and cook for about 10-15 minutes or until the mussels and clams have opened and the shrimp are cooked through.

Garnish and Serve

Garnish with fresh parsley and serve hot with crusty bread.

Enjoy your delicious Cioppino!

Storing and Reheating Cioppino

If you find yourself with leftovers, storing cioppino is simple. Allow the stew to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. For longer storage, consider freezing the cioppino, but keep in mind that seafood can change texture when frozen. It's best to freeze it without the seafood, adding fresh seafood when you reheat it.

When reheating, do so gently on the stovetop over low heat. Adding a splash of water or broth can help revive the consistency of the stew. Avoid boiling, as this can make the seafood rubbery. Reheating slowly will ensure that the flavors meld beautifully, allowing you to enjoy your cioppino just as much the second time around.

Customizing Your Cioppino

One of the best things about cioppino is its versatility. Feel free to get creative with the types of seafood you use. Scallops, squid, and even crab can be wonderful additions that enhance the flavor profile. If you're looking for a heartier stew, consider adding vegetables like zucchini or spinach to boost the nutritional value and add color to the dish.

For those who prefer a non-seafood version, consider creating a vegetable cioppino using mushrooms, artichokes, and a variety of fresh veggies. The broth's rich and aromatic qualities will still shine, ensuring that everyone at the table can enjoy a delicious bowl, regardless of dietary preferences.

Questions About Recipes

→ Can I make Cioppino ahead of time?

Yes, you can prepare the broth and add the seafood just before serving to keep them fresh.

→ What type of wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this recipe.

→ Can I substitute the seafood?

Absolutely! You can use any seafood you like, such as squid or scallops.

→ What do I serve with Cioppino?

Serve it with crusty bread, garlic bread, or over rice to soak up the delicious broth.