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.

 

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.

Ingredients You’ll Need

This classic Cioppino recipe combines a vibrant mix of clams and mussels, succulent shrimp, and tender cod, all swimming in a rich and aromatic tomato broth.

• 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: In a bind, ketchup or a bit of canned tomato sauce could be used as a substitute.
• Tomatoes: Use canned for tangy, intense flavor.
• Stock: Use seafood stock for authenticity, or you can go with 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.
• Cod: 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.

How to Make Cioppino

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Serving Suggestions

Savoring cioppino is the perfect dish for special occasions. Each spoonful of this fish stew is a testament to the day’s catch, packed with the freshest ingredients. Whether it’s a cozy family gathering or a festive dinner party, serving a shopska salad with it, plus garlic breadsticks, would be fabulous! Also, consider this no knead skillet bread or a thick slice of sourdough bread. And a piece of lavash bread, too.

Maybe this is a little different, but try it with my easy grilled pizza and see for yourself. Also, I like to serve a nice glass of wine like Pinot Grigio, or this white wine sangria would be an amazing choice!

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.

More Seafood Recipes to Try

• Grilled Mahi Mahi with Balsamic Tomato Salad
• Baked Lobster Tails
• Baked Sockeye Salmon with Asparagus
• Garlic Butter Scallops