San Francisco Cioppino is a hearty seafood stew that embodies the spirit of the city’s rich fishing history. Originating in the late 1800s, this dish was created by Italian-American fishermen in San Francisco’s North Beach neighborhood. They would “chip in” (hence the name “cioppino”) whatever catch they had left over at the end of the day, simmering it with tomatoes, wine, and herbs to create a communal meal. Cioppino is known for its bold flavors, featuring a variety of seafood in a fragrant tomato-wine broth, often served with crusty sourdough bread—a nod to San Francisco’s famous bakeries. This recipe is tailored for a home cook, yielding 4-6 servings, and takes about 1 hour to prepare.
Ingredients
For the broth base:
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium fennel bulb, thinly sliced (fronds reserved for garnish, if desired)
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup dry white wine (like Sauvignon Blanc)
- 2 cups seafood stock (or clam juice)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the seafood (use a mix based on availability):
- 1 lb firm white fish (like cod or halibut), cut into 2-inch chunks
- 1 lb large shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1/2 lb scallops (optional)
- 1/2 lb crab meat or crab legs (optional, for extra richness)
For serving:
- Fresh parsley, chopped
- Lemon wedges
- Crusty sourdough bread, sliced and toasted
Equipment
- Large pot or Dutch oven (at least 6-quart capacity)
- Wooden spoon
- Tongs
- Ladle
- Large bowl (for discarding shells)
Instructions
- Prepare the Broth Base:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced fennel, and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Build the Tomato-Wine Broth:
- Stir in the crushed tomatoes, tomato sauce, white wine, and seafood stock. Add the bay leaf, oregano, and basil. Season with a pinch of salt and black pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover partially and let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning as needed.
- Add the Seafood (in Stages):
- Start with the seafood that takes longer to cook. Add the clams and mussels to the simmering broth. Cover the pot and cook for 5-7 minutes, or until they begin to open. Discard any that don’t open.
- Next, add the chunks of white fish and scallops (if using). Gently stir to submerge them in the broth, and cook for 3-4 minutes.
- Finally, add the shrimp and crab meat (or legs). Cook for another 3-5 minutes, or until the shrimp are pink and opaque and the fish is flaky. Be careful not to overcook the seafood, as it can become tough.
- Check the Consistency and Seasoning:
- The broth should be rich and slightly thick but still soupy enough to soak into the bread. If it’s too thick, add a splash of seafood stock or water. Taste and adjust with more salt, pepper, or red pepper flakes if desired.
- Garnish and Serve:
- Remove the bay leaf from the pot. Ladle the cioppino into wide, shallow bowls, ensuring each serving has a variety of seafood.
- Sprinkle with chopped fresh parsley and, if you saved them, some fennel fronds for a bright finish.
- Serve with lemon wedges on the side for squeezing over the stew, and toasted sourdough bread to soak up the flavorful broth.
Tips for Success
- Seafood Selection: Use the freshest seafood you can find. If you’re missing one type, just double up on another—cioppino is forgiving. Frozen seafood works too; just thaw it in the fridge overnight.
- Timing: Add the seafood in stages based on cooking time to avoid overcooking. Shrimp and scallops cook faster than clams and mussels.
- Make Ahead: The broth base can be made a day ahead and refrigerated. Reheat it to a simmer before adding the seafood, which should always be cooked fresh.
- Bread Pairing: Sourdough is traditional, but any crusty bread will do. For extra flavor, rub the toasted bread with a garlic clove while it’s still warm.
Cioppino is surprisingly approachable despite its impressive presentation. The broth comes together with pantry staples, and the seafood cooks quickly in the final steps. It’s also a one-pot meal, minimizing cleanup, and the recipe is flexible—use whatever seafood is fresh and available. This dish is ideal for a cozy dinner party or a special weekend meal, bringing a taste of San Francisco’s waterfront to your table. Enjoy the process, and don’t forget to sop up every last drop of that delicious broth with your bread!
