San Francisco Cioppino

4.50 from 16 votes

Dubbed the Fisherman's Stew, this easy and delicious Cioppino recipe is packed with fresh seafood such as clams, mussels, shrimp, and cod.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Soup

Cuisine: Italian

Keyword: san francisco cioppino

Servings: servings

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

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.

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.