San Francisco Cioppino (Easy Authentic Seafood Stew)

San Francisco cioppino is a classic seafood stew made with a rich tomato and white wine broth, fresh clams, mussels, shrimp, crab, and firm white fish. This authentic cioppino recipe is inspired by Italian-American cuisine and is popular for seafood dinners, special occasions, and coastal-style meals. Served with crusty bread, this hearty seafood stew highlights bold flavors and a variety of shellfish in one comforting dish.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced (about 1½ cups)
• 1 cup fennel, thinly sliced
• 3 garlic cloves, thinly sliced
• Pinch of red chili flakes
• 1 bay leaf
• 1 sprig fresh thyme (or ¼ teaspoon dried)
• 1 sprig fresh oregano (or ¼ teaspoon dried)
• 1 tablespoon tomato paste
• ¾ cup dry white wine
• 1 cup bottled clam juice
• 1 (28-ounce) can whole peeled tomatoes
• Salt and freshly ground black pepper, to taste

Seafood

• 25 littleneck clams, scrubbed
• ½ lb mussels, scrubbed and debearded
• ½ lb shrimp (16/20 count), shell on
• ½ lb king crab legs, cracked and cut into large pieces
• ½ lb firm white fish (halibut, cod, sea bass, or barramundi), cut into large chunks

To Finish

• 3 tablespoons unsalted butter, cut into pieces
• 2 tablespoons fresh parsley, finely chopped
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and fennel and sauté for about 8 minutes, until soft and translucent.
2. Stir in the garlic, red chili flakes, bay leaf, thyme, and oregano. Cook for 2–3 minutes, until fragrant.
3. Add the tomato paste and stir to coat the vegetables. Season lightly with salt and pepper, keeping in mind the seafood will add natural salinity.
4. Pour in the white wine and clam juice. Bring to a gentle simmer and cook for about 5 minutes to reduce slightly.
5. Add the canned tomatoes, breaking them up with a wooden spoon. Cover and simmer over low heat for 20 minutes to develop the broth.
6. Uncover and add the mussels and clams. Stir to submerge them in the broth, then cover and cook for about 5 minutes, until they begin to open.
7. Add the shrimp and king crab, gently tossing to coat. Place the fish pieces on top, season lightly with salt and pepper, then cover and cook for another 3–5 minutes, until the shrimp and fish are just cooked through.
8. Remove from heat and stir in the butter until melted and glossy. Taste and adjust seasoning as needed.
9. Sprinkle with fresh parsley and serve immediately with plenty of crusty bread for dipping.

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Tips

• Use the freshest seafood possible for the best flavor and texture.
• Discard any clams or mussels that do not open during cooking.
• Keep the heat gentle once the seafood is added to avoid overcooking.

Variations and Substitutions

• Substitute seafood based on availability, such as scallops or lobster.
• Add a pinch of smoked paprika for extra depth.
• Use canned crushed tomatoes if whole tomatoes are not available.

FAQs

Can I make cioppino ahead of time?
The broth can be made a day in advance, but add the seafood just before serving for best results.

What wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Is cioppino spicy?
It has mild heat from chili flakes, which can be adjusted to taste.

Serving Suggestions

• Serve with sourdough or rustic crusty bread.
• Pair with a simple green salad.
• Accompany with a crisp white wine.

Why You’ll Love This Recipe

• Authentic San Francisco flavors
• Rich, aromatic tomato-wine broth
• Flexible seafood options
• Impressive yet easy for special occasions