If you’ve never experienced the magic of Cioppino, get ready to fall in love with one of the heartiest, most soul-warming seafood stews you’ll ever taste. With its roots in San Francisco’s Italian-American fishing community, this tomato-rich classic brings together the ocean’s greatest hits—mussels, clams, tender shrimp, flaky white fish, and sometimes scallops—in a fragrant, garlicky broth laced with wine, fennel, and a gentle touch of heat. Every bite offers deep flavors and satisfying textures, perfect for dipping thick slices of crusty sourdough. Cioppino isn’t just a meal—it’s a celebration of fresh ingredients, big flavors, and gathering around the table with people you love.

Ingredients You’ll Need

Cioppino is endlessly impressive, but don’t let that fool you—the ingredients are approachable and each one adds something special. The magic comes from quality seafood and everyday pantry staples blending together, giving each spoonful its iconic color, briny essence, and just the right amount of zest.

Olive oil (2 tablespoons): Brings everything together, creating a silky base for sautéing veggies and drawing out their flavors.
Onion, finely chopped (1 small): Sweet and savory, onion forms the backbone of the broth’s depth.
Fennel bulb, thinly sliced (1): Gives a subtle anise aroma and wonderful freshness—you’ll notice the difference!
Garlic, minced (3 cloves): Provides warm, familiar richness that ties everything together.
Red pepper flakes (½ teaspoon): Adds just enough heat to perk up the mellow flavors without overpowering them.
Tomato paste (1 can, 6 oz): Intensifies the stew’s savory tomato base and gives a beautiful deep color.
Crushed tomatoes (1 can, 28 oz): The juicy heart and soul of Cioppino, ensuring a luscious, flavorful broth.
Dry white wine (1 cup): Brightens the stew and introduces a balancing acidity—choose something you’d drink!
Seafood or fish stock (2 cups): Makes the broth taste truly “of the sea”; this is where the magic deepens.
Bay leaf (1): Infuses herbal notes as the stew simmers away.
Dried oregano (½ teaspoon): Adds a pleasant Mediterranean note that rounds out the stew.
Salt (½ teaspoon): Enhances all the ocean-sweet and savory flavors.
Black pepper (½ teaspoon): Offers gentle warmth, making the other spices sing.
Mussels, scrubbed and debearded (1 lb): Their briny, plump morsels soak up all the broth’s flavor.
Clams, scrubbed (1 lb): Another essential shellfish—just as rich and satisfying as the mussels.
Large shrimp, peeled and deveined (1 lb): These beauties bring sweetness and heartiness in every bite.
Firm white fish (like cod or halibut), cut into chunks (1 lb): Mild-flavored fish holds together wonderfully and absorbs the broth.
Scallops, optional (½ lb): For extra luxury—soft, delicate, and impossibly tender.
Chopped fresh parsley and lemon wedges, for garnish: Finish with color and zing, brightening every bowl.

How to Make Cioppino

Step 1: Sauté Your Aromatics

Start by warming the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the finely chopped onion and sliced fennel. Sauté for about 5–6 minutes, stirring occasionally, until the veggies are tender and their fragrances fill your kitchen. Next, toss in the minced garlic and red pepper flakes, letting them cook for another minute—just long enough to release their aroma and subtle heat.

Step 2: Build the Flavorful Tomato Base

Add the tomato paste right into the pot and let it cook, stirring constantly, for about 2 minutes. This step caramelizes the paste ever so slightly, intensifying its savory sweetness. Pour in the crushed tomatoes, dry white wine, and seafood or fish stock, then stir in the bay leaf, dried oregano, salt, and black pepper. Feel free to take in the tantalizing aroma—this is the base that makes Cioppino unforgettable. Bring the stew to a simmer, reduce the heat, and cook uncovered for 20–25 minutes. This gives your broth time to develop big, bold flavor.

Step 3: Add the Shellfish

Now it’s time for the shellfish star turn! Crank the heat up to medium-high, then gently add the clams and mussels to the bubbling pot. Cover and cook for about 5 minutes—the heat will coax them open, infusing all their salty-sweet ocean flavor into the broth. Give the pot a gentle shake halfway through to help them open evenly.

Step 4: Finish with Shrimp, Fish, and Scallops

Open the lid and quickly add in the shrimp, fish chunks, and scallops (if using). Replace the cover and cook for an additional 5–7 minutes, just until the shellfish have opened up and the shrimp and fish are perfectly tender and cooked through. Don’t overcook—seafood loves a gentle hand! Discard any unopened clams or mussels.

Step 5: Serve and Savor

Taste the broth and adjust salt or pepper if needed. Ladle the steaming Cioppino into generous bowls, making sure each serving has a little of everything. Scatter fresh parsley over the top and serve with lemon wedges. Prepare for applause—this is a crowd-pleaser!

How to Serve Cioppino

Garnishes

A final flurry of chopped fresh parsley and a generous squeeze of lemon take your Cioppino from good to great. The parsley adds lively color and grassy freshness, while lemon balances the rich broth and highlights the seafood’s natural sweetness. If you’re feeling fancy, a drizzle of olive oil doesn’t hurt either.

Side Dishes

You simply can’t serve Cioppino without a loaf of warm, crusty sourdough—the tradition is to use it to soak up every delicious drop of broth. A simple green salad with a tangy vinaigrette or roasted fingerling potatoes also complement the stew beautifully without stealing the show.

Creative Ways to Present

For a show-stopping presentation, ladle Cioppino into wide, shallow bowls to showcase the colors and variety of seafood. Or serve it family-style directly from the Dutch oven at the table, letting everyone help themselves. For a party, try pre-portioning in small mugs or mini cocottes for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cioppino (lucky you!), let the stew cool completely before transferring to airtight containers. Store in the refrigerator for up to 2 days. The flavors deepen overnight, making tomorrow’s lunch extra special—just be sure to remove any remaining shells before storing to keep the broth clean.

Freezing

Cioppino’s tomato broth freezes well, but it’s best to remove any shellfish (like clams and mussels) before freezing, as their texture can suffer. Portion out the remaining stew and freeze for up to two months. Defrost overnight in the fridge for best results.

Reheating

To reheat, gently warm the Cioppino on the stovetop over low-medium heat until simmering, stirring occasionally so the seafood heats through evenly without becoming tough. If reheating from frozen, thaw first in the fridge. A fresh squeeze of lemon and some new parsley liven everything right back up.

FAQs

Can I use different types of seafood in Cioppino?

Absolutely! Cioppino is wonderfully flexible. Try adding crab legs, calamari, or even lobster tails. The key is to use a mix of shellfish and firm, mild fish for the most satisfying flavor and texture.

What kind of wine works best for the broth?

Reach for a crisp and dry white wine like Sauvignon Blanc or Pinot Grigio. These bring brightness without overpowering the stew’s delicate seafood flavors. Avoid anything too sweet or oaky.

How do I know when the clams and mussels are cooked?

Cook them just until the shells open wide—this signals they’re perfectly done. Discard any that stay closed after cooking, as those weren’t alive to begin with.

Is Cioppino gluten-free?

Yes! The stew itself is naturally gluten-free—just double-check any packaged seafood stock for hidden gluten if needed. Serve with gluten-free bread if required.

Can I make Cioppino ahead of time?

You can make the tomato broth a day ahead (it gets even tastier!), but add the seafood just before serving for the freshest results. This way, your shellfish won’t become rubbery.

Final Thoughts

There’s a reason Cioppino has been a beloved staple for generations—it brings friends and family together over generous bowls of comfort and bold, briny flavor. Don’t be surprised if it becomes your next signature dish. Give it a try and let the aroma whisk you off to the sunny California coast with every bite!

Cioppino Recipe