Cioppino is a classic San Francisco seafood stew filled with tender fish, shrimp, clams, and mussels in a rich tomato and white wine broth. Inspired by Italian-American fishing traditions, this comforting seafood dish brings together fresh ingredients, aromatic vegetables, and bold flavors in one pot.
If you’re looking for a homemade cioppino recipe that feels special without requiring complicated cooking techniques, this version is an excellent choice. It combines four kinds of seafood with fennel, shallots, garlic, oregano, and red pepper flakes for a flavorful meal that’s ready in approximately one hour.
The secret to delicious cioppino is building the broth before adding the seafood. Start by sautéing chopped fennel and shallots in olive oil until tender. Add sliced garlic, dried oregano, and red pepper flakes, cooking briefly until fragrant.
Pour in dry white wine and let it reduce by half. Then add crushed tomatoes, clam juice, water, bay leaves, and optional orange zest. Allow the broth to simmer gently for about 20 minutes so the flavors can develop.
A large heavy-bottomed stockpot on Amazon is useful for preparing cioppino because it provides room for the broth and delicate seafood.
Once the broth is ready, remove the bay leaves and orange zest. Add the scrubbed littleneck clams and cook covered for five minutes.
Next, arrange the mussels, peeled shrimp, and halibut pieces in the simmering broth. Cover and cook until the shellfish open and the shrimp and fish are opaque and cooked through. Discard any clams or mussels that remain closed after cooking.
Finish your homemade cioppino with freshly chopped parsley and reserved fennel fronds. Serve with lemon wedges and crusty baguette slices for soaking up the savory tomato broth.
For more comforting meals, explore our Soup Recipes and Shrimp & Fish Recipes.
With its colorful seafood, fragrant broth, and satisfying flavors, this San Francisco Cioppino makes an impressive dinner for family gatherings or special occasions.
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Cioppino
- Total Time: 1:00
- Yield: 4–6 Servings 1x
Ingredients
- 1/4 c.extra-virgin olive oil
- 1 bulb fennel, chopped, fronds reserved
- 2 shallots, minced
- 2 garlic cloves, thinly sliced
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. dry white wine
- 1 (28-oz.) can crushed tomatoes
- 1 (8-oz.) bottle clam juice
- 2 c.water
- 2 dried bay leaves
- 1 2″-thick strip orange zest (optional)
- 1 dozen littleneck clams, scrubbed
- 1 dozen mussels, scrubbed
- 1 lb. shrimp, peeled and deveined
- 1 lb. halibut, skin removed and cut into 1” pieces
- 1/4 c. freshly chopped parsley, for serving
- Baguette, for serving
- Lemon wedges, for serving
Instructions
- Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 1 minute more.
- Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using). Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.
- Remove bay leaves and orange zest. Add clams to simmering broth, cover, and cook for 5 minutes. Uncover, add mussels in an even layer, then shrimp, then halibut. Do not stir. Cover again and cook for 5 more minutes, or until all clams and mussels are opened and shrimp and fish is cooked through and opaque. Discard any unopened mussels and clams. Season with salt and pepper to taste.
- To serve, ladle soup into bowls and top with fennel fronds and chopped parsley. Serve with baguette and lemon wedges on the side.
- Prep Time: :10
- Cook Time: :50
- Category: Soup
- Method: Stove Top
- Cuisine: Italian-American
Cioppino is an Italian-American seafood stew that originated in San Francisco. It typically combines fish and shellfish in a tomato-based broth.
This version uses littleneck clams, mussels, shrimp, and halibut.
Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, rather than a sweet wine.
Yes. Prepare the tomato broth ahead, refrigerate it promptly, and reheat thoroughly before adding the seafood. Cook the seafood just before serving for the best texture.
Crusty French bread, ciabatta, or a baguette works especially well for soaking up the tomato and wine broth.