Description
Authentic San Francisco Cioppino is a hearty Italian-American seafood stew rich in tomato broth, fresh fish, shellfish, white wine, garlic, and herbs. This flavorful dish captures the essence of the sea and is perfect for serving hot with crusty sourdough bread, making it ideal for holidays, date nights, or any seafood craving.
Ingredients
Scale
Base
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 4 cups seafood stock (or fish stock)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Seafood
- 1/2 pound clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish (such as halibut or cod), cut into chunks
- 1/2 pound crab legs or lump crab meat
Garnish and Serving
- 2 tablespoons chopped fresh parsley
- Lemon wedges (optional)
- Crusty sourdough bread for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the chopped onion, minced shallots, and minced garlic, sautéing until softened and fragrant, approximately 5 minutes.
- Add Tomato Paste and Spices: Stir in red pepper flakes if using, and the tomato paste. Cook this mixture for about 2 minutes to deepen the flavor and remove raw tomato taste.
- Build the Broth: Add crushed tomatoes, dry white wine, seafood stock, bay leaf, dried oregano, and dried basil. Season with salt and black pepper to taste. Bring the broth to a simmer.
- Simmer Base: Reduce heat to low and let the stew gently simmer uncovered for 30 minutes to allow the flavors to develop fully.
- Cook Shellfish: Add clams and mussels to the pot, cover, and cook for 5 minutes until they start to open.
- Add Remaining Seafood: Add shrimp, scallops, and chunks of firm white fish. Cover again and cook for an additional 5 to 7 minutes, or until the seafood is just cooked through and all shellfish have opened (discard any that remain closed).
- Finish with Crab: Gently stir in the crab meat or crab legs and heat through briefly without overcooking.
- Final Seasoning and Serving: Remove the bay leaf, taste the stew, and adjust seasoning if needed. Ladle the cioppino into bowls, garnish with fresh parsley, and serve hot with optional lemon wedges and toasted sourdough bread to soak up the flavorful broth.
Notes
- Use the freshest seafood available to ensure the best flavor and texture.
- Cioppino is highly adaptable; you can swap in squid, lobster, salmon, or other favorite seafood varieties.
- For best texture, prepare the broth base ahead of time and add the seafood shortly before serving.
