San Francisco Cioppino (Fisherman’s Stew)
Feb 01, 2021, Updated May 07, 2025
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This San Francisco Cioppino recipe is a unique Italian-American specialty that’ll leave you wanting more! Also known as Fisherman’s Stew, the soup is filled with clams, mussels, shrimp, and cod. It’s a hearty and nutritious soup recipe perfect for chilly winter evenings.
5 Star Review
“Incredible flavors that our family thoroughly enjoyed! I added lobster tail, crab legs, mussels, and shrimp for the seafood. We will definitely be making this recipe again” – Janet Marie
They say no trip to San Francisco is complete without an authentic bowl of cioppino, the unforgettable town’s delicious and distinctive seafood stew. But did you know that it’s actually really easy and quick to whip up a homemade version? Next time you see a beautiful basket of fresh seafood with mussels, white fish, or a tray of shrimp on the ice at your local grocery store, take advantage of them and try this easy cioppino recipe.
What is Cioppino?
This Italian seafood stew originated in the late 1800s in San Francisco with Italian immigrant fishermen who fished off Meiggs Wharf. They often depended upon their catch of the day to feed their families, so if they came home empty-handed, they would walk around the pier with a pot, asking other fishermen if they could chip in whatever they could for an evening meal.
Bits and pieces of various kinds of seafood would be added to the pot; hence, the name of this soup – the word “cioppino” means “chopped” or “torn to pieces.”
Ingredients You’ll Need
This classic Cioppino is packed with clams, mussels, shrimp, and tender cod, all simmered in a rich tomato broth. Below, I’ve listed the key ingredients along with some easy swaps and substitutions in case you need them. And don’t forget to scroll to the recipe card for the full list with exact amounts.
- Oil: Use avocado or olive oil for sautéing.
- Fennel: Adds a sweet, anise-like flavor to the broth. If you’re not a fan of fennel, celery is a good substitute.
- Shallots: Contributes a unique flavor to the broth.
- Garlic: Use four cloves of fresh, minced garlic.
- Salt & Black Pepper: Enhances the overall flavor of the dish. Adjust according to taste.
- Tomato Paste: Ketchup or a bit of canned tomato sauce could be used as a substitute.
- Tomatoes: Use canned diced tomatoes for tangy, intense flavor.
- Seafood Stock: You can also use fish stock or chicken broth for convenience.
- Wine: Include a cup of dry white wine, which adds acidity and depth. For a non-alcoholic version, use more broth or white grape juice.
- Bay Leaf: Key for enhancing flavor in seafood soups.
- Clams and Mussels: Half a pound of each, cleaned and debearded.
- Shrimp: Use fresh, raw shrimp that’s peeled and deveined.
- Fish: A pound of firm cod fillet prevents breakage in the soup. Halibut or tilapia can serve as substitutes.
- Fresh Parsley: Chop a quarter of a cup.
- Red Pepper Flakes: Optional for a spicy kick.
Recipe Tips And Variations
- Seafood Varieties: Feel free to switch up the types of seafood based on what’s fresh and available. Clams, crab meat, lobster tails, squid, or different types of fish can all work well.
- Clam Juice: Seafood stock will keep the taste of the soup at its best! But, for a seafood flavor without stock, mix equal parts bottled clam juice and water.
- Broth Flavor: Taste your broth as you cook and adjust the seasonings as necessary. If it tastes a bit flat, a little extra salt might be all you need.
- Adding Diced Bell Pepper: For an extra layer of sweetness and color, consider sautéing a cup of diced bell pepper along with the fennel and shallots.
- Serve Immediately: Cioppino is best enjoyed hot, right after cooking.
Serving Suggestions
Cioppino is one of those dishes that just feels special. It’s perfect for holidays, dinner parties, or when you’re just in the mood for something cozy and impressive. I like to serve it with a Shopska salad plus garlic breadsticks for dunking. My no knead skillet bread works great too, or a thick slice of sourdough if that’s more your thing. Honestly, even lavash bread makes its way to the table sometimes!
And I know it might sound a little out there, but try it with my easy grilled pizza. Trust me on that one. Oh, and don’t forget a glass of wine — Pinot Grigio is lovely here, or go with a white wine sangria if you want something fun and fruity. 🍷
How to Store and Reheat Leftovers
Store leftover cioppino in the fridge within 2 hours of cooking in an airtight container, where it’ll keep for 3 to 4 days. Also, remove shellfish from their shells and discard the shells before refrigerating the stew.
Reheat the seafood stew over medium heat. Be careful not to overcook it, as seafood is delicate and will easily dry out.
Tools For This Recipe
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More Seafood Recipes to Try
- Grilled Mahi Mahi
- Seafood Boil
- Baked Lobster Tails
- Baked Sockeye Salmon with Asparagus
- Garlic Butter Scallops
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San Francisco Cioppino
Ingredients
- 2 tablespoons avocado oil, or olive oil
- 1 fennel bulb, thinly sliced
- 2 shallots, thinly sliced
- 4 cloves garlic, pressed or minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2½ tablespoons tomato paste
- 14 ounces canned tomatoes, undrained
- 5 cups low sodium seafood broth, or chicken broth
- 1 cup dry white wine
- 1 bay leaf
- ½ pound clams, scrubbed
- ½ pound mussels, scrubbed, debearded (you can buy them cleaned and debearded, but still check for the beard before cooking them)
- ½ pound cod fillet, skin removed, cut into 2-inch dice
- ½ pound raw shrimp, peeled and deveined
- ¼ cup chopped fresh parsley
- crushed red pepper flakes, for garnish, optional
- lemon wedges, for serving
Instructions
- Saute the aromatics. Heat the oil in a 6-quart Dutch oven or stockpot set over medium heat. Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally. Stir in the garlic, salt, and black pepper, and cook for 2 more minutes.
- Stir in tomatoes and liquids. Add tomato paste and stir to combine. Stir in the diced tomatoes, seafood (or chicken) stock, and wine.
- Simmer. Add the bay leaf, cover, and bring to a simmer. Then, reduce heat to medium-low and continue to simmer covered for 10 minutes.
- Add the seafood. Remove the cover and add the clams and mussels; cover and cook for 4 minutes, or until the clams and mussels begin to open. Add the cod; cover and cook for 3 minutes. Add the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.
- Finish. Remove the cioppino from the heat. Taste it for salt and pepper and adjust accordingly. Discard any clams and mussels that didn’t open, and remove the bay leaf. Garnish with parsley and red pepper flakes.
- Serve. Ladle the cioppino into bowls and serve with lemon wedges.
Notes
- Frozen Seafood: If you can’t find fresh fish and shellfish, use frozen. I have made this stew with frozen seafood, and it’s really good! I don’t even thaw it out; just add everything to the hot broth, and it will cook through in minutes.
- Broth Flavor: Taste your broth as you cook and adjust the seasonings as necessary. If it’s bland, add a little more salt.
- Serving: Serve the Cioppino hot and with crusty bread on the side for dipping into the flavorful broth.
- Wine Pairing: Pair the stew with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the rich flavors of the dish.
- Seafood Varieties: Feel free to switch up the types of seafood based on what’s fresh and available. Clams, crab, squid, or different types of fish can all work well.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Cioppino Recipe
This heartwarming stew is a delicious meal that brings the essence of San Francisco’s culinary heritage right to your table. Once you get to the cooking stage, this dish comes together very quickly, so it’s good to prepare and set out your ingredients before you start.
- Sauté the Aromatics. Place a large pot or large Dutch oven over medium heat. Add the oil, allowing it to heat; then add the fennel and shallots and cook them for about six minutes, stirring occasionally. Stir in the garlic, along with the salt and pepper, and cook for a couple of minutes longer.
- Add the Broth Ingredients. To your sautéed vegetables, add the tomato paste and stir well, followed by the diced tomatoes, seafood stock, and wine. Toss in the bay leaf, and simmer all of these ingredients, covered, for about ten minutes.
- Add the Shellfish. Uncover the pot and add the clams and mussels; cover again, and cook for about 4 minutes, until the clams and mussels begin to open up.
- Add the Shrimp and Cod. To the simmering soup, add the diced cod; simmer for 3 minutes. Add the shrimp and cook for 2 to 3 minutes, or until just cooked through. Stir occasionally.
- Finish the Dish. Taste for salt and pepper, and adjust accordingly. Remove and discard the bay leaf and any clams or mussels that didn’t open. Ladle the stew into bowls, add lemon juice, and garnish with parsley and red pepper flakes if desired.
Incredible flavors that our family thoroughly enjoyed! I added lobster tail, crab legs, mussels and shrimp for the seafood
We will definitely be making this recipe again
We made it but reduced the sodium in it and it was great. I love the broth from the soup. Will be making it more often. Thanks for a great recipe.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
As an added tip when I have unexpected guests and I want this on the menu, I add extra broth and 2 seasoned, then braised chicken breasts, cut in small chunks, they will absorb the fish flavor and feed everyone at a less cost .