This classic cioppino recipe is a rich, tomato-based Italian-American seafood stew loaded with fresh fish and shellfish. Originating in San Francisco, cioppino is rustic, flexible, and perfect for entertaining or a cozy weekend dinner. Serve it with crusty bread to soak up every drop of the deeply flavored broth.
The Story behind the making of a Classic Cioppino
It’s Sunday
Up, not too early. After all, beauty sleep matters. Over breakfast and Super Simple Scones, paired with a dry sparkling rosé, we plan the day and, naturally, dinner.
“I want something seafood,” my husband says, “and I want red wine.”
That’s an easy puzzle to solve.
“How about cioppino?” I ask.
Dinner, decided.
Jump to:
What Is Cioppino?
Cioppino is a tomato-based seafood stew created by Italian fishermen in San Francisco around the turn of the century. Traditionally made with whatever the day’s catch provided, modern versions often include Dungeness crab, clams, mussels, shrimp, and fish simmered in a bold tomato-wine broth.
That flexibility is part of its charm. Use what’s fresh, what looks good, and what your fishmonger has. This version includes my own small twist, because that’s how recipes stay alive.
What? No Crab?
After our day out, we head to the seafood counter expecting Dungeness crab. No such luck. Local crabbing season starts tomorrow, so nothing was brought in from elsewhere.
Plan B kicks in.
Fresh clams and mussels, shrimp, Alaskan king crab legs, and a lobster tail step in to save the day. Not traditional, but absolutely delicious. Cioppino is forgiving like that.
What is the Best Seafood to Use in Cioppino?
Core (classic + best texture):
- Dungeness crab – sweet, rich, iconic or
- King crab legs - slice the shells before adding
- Clams – briny broth booster
- Mussels – depth + drama
Fish (firm, holds shape):
- Halibut
- Cod
- Snapper
- Rockfish
Extras that work beautifully:
- Shrimp – sweetness, quick cook
- Scallops – luxurious, add last
- Lobster – indulgent but excellent
What to Avoid
- Flaky fish (sole, flounder)
- Oily fish (salmon, mackerel)
They fight the tomato broth.
Lindy Rule of Thumb
Use what’s freshest, keep varied textures, and add seafood in stages so nothing overcooks.
That’s cioppino done right 🍅🍷
Wine Pairing
A medium-bodied red with bright acidity and low tannin works with tomato-based cioppino. Try Barbera, Sangiovese, or Pinot Noir. Acidity balances the tomato; restrained tannins respect the seafood.
Classic San Francisco–Style Cioppino
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 celery stalk diced
- 1 medium onion diced
- 1 leek cleaned, cut in half and then thinly sliced
- 1 clove garlic minced
- ¼ cup chopped fennel
- ½ teaspoon dried thyme
- ½ bay leaf
- 1 cup dry white wine or white vermouth
- 2 cups crushed tomatoes with juice
- 1 cup bottled clam juice or Lindy's Fumet
- Large pinch red pepper flakes
- Pinch of saffron threads
- Salt and pepper to taste
- 12 whole mussels or clams or splurge and use both cleaned
- 12 whole raw medium shrimp shelled and deveined, tails left on
- ½ pound bay scallops
- 1 Dungeness crab cleaned, broken into pieces and cracked or lobster cut into pieces, or other crab if you have a local favorite
- 1 pound snapper halibut, cod or other white fish, cut into bite-sized pieces
- Minced parsley
Instructions
- In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme, and bay leaf. Saute 5 minutes.
- Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt, and pepper. Simmer on medium-low heat for 20 minutes.
- Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that do not open.
- Add the rest of the seafood and cook until the shrimp is pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a loaf of good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).