Classic Cioppino Seafood Stew Recipe

I wrote this Cioppino Recipe to show how tomatoes, wine, spices and herbs mingle with a bounty of seafood in an iconic San Francisco stew that might make you rethink what a seafood stew can be.

I’ve been obsessed with this bowl since I first tasted it on a foggy night, and I call it my Cioppino Recipe because it hits like nothing else. This Seafood Stew is loud, briny, messy and exactly what you want when you need something honest.

I always add a final handful of garlic for that punch and then hand you a hunk of crusty bread so you can fight for the last spoonful. It’s not pretty but it makes people talk, and somehow every time it turns a normal night into something worth remembering.

Ingredients

• Extra virgin olive oil: Rich in monounsaturated fat and vitamin E, heart healthy adds depth and silkiness
• Fennel: Crunchy mildly sweet with fiber and vitamin C gives a subtle anise note
• Crushed tomatoes: Provide vitamin C potassium and lycopene, bright acidic tomato flavor balances seafood
• Garlic: Garlic adds pungent savory flavor may help immunity and gives warmth to broth
• White wine: Adds acidity and fruit notes lets flavors shine, alcohol cooks off leaving brightness
• Shellfish mix: High protein low carbs rich in zinc and omega three very briny and sweet
• Crusty bread: Carbs for dipping soaks up sauce adds texture and comfort to the meal
• Lemon: Brightens the stew with citrus acidity balances richness and lifts all flavors

Ingredient Quantities

• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 1 fennel bulb, thinly sliced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes (or whole peeled tomatoes)
• 1 1/2 cups dry white wine
• 2 cups seafood stock or clam juice
• 2 bay leaves
• 4 sprigs fresh thyme or 1 tsp dried thyme
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar (optional, to balance acidity)
• 1 lb firm white fish (cod or halibut), cut into chunks
• 1 lb mussels, scrubbed
• 1 lb clams, scrubbed
• 1 lb large shrimp, peeled and deveined
• 8 oz sea scallops
• 1 lb crab legs or lump crab meat
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges
• Crusty bread for serving

How to Make this

1. Prep everything first: scrub mussels and clams well, pull off any mussel beards, rinse shrimp and devein if needed, cut fish into bite sized chunks, pat scallops dry, chop parsley and cut lemon into wedges. If using crab legs, break them into manageable pieces.

2. Heat a large heavy pot over medium heat and add 3 tablespoons olive oil plus 2 tablespoons butter. When butter melts, add the chopped onion, thinly sliced fennel, diced celery and carrot. Cook, stirring every now and then, until soft and translucent about 8 to 10 minutes.

3. Stir in the minced garlic and 1/2 teaspoon crushed red pepper flakes and cook 30 to 45 seconds until fragrant. Add 2 tablespoons tomato paste and cook, stirring, until it darkens a little and coats the veggies, about 2 minutes.

4. Pour in 1 1/2 cups dry white wine to deglaze the pot, scrape up any browned bits from the bottom and let the wine reduce by about half, roughly 3 to 5 minutes.

5. Add the 28 ounce can crushed tomatoes, 2 cups seafood stock or clam juice, 2 bay leaves, the thyme sprigs (or 1 teaspoon dried), 1 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1 teaspoon sugar if the tomatoes taste too tangy. Bring to a simmer and let gently bubble for 20 minutes so the flavors marry.

6. Gently add the fish chunks to the simmering broth and poach them just until they start to flake, about 4 to 5 minutes. Keep the heat at a gentle simmer so the fish doesnt fall apart.

7. Add the mussels and clams, put the lid on and steam until most of them open, usually 5 to 7 minutes. Shake the pot once or twice while covered. Discard any shellfish that remain tightly closed after cooking.

8. Stir in the shrimp, scallops and crab meat or crab legs, cook just until shrimp turn pink and scallops are opaque, about 3 to 4 minutes. Taste and adjust salt and pepper, remove bay leaves and thyme sprigs if you used fresh.

9. Turn off the heat, stir in the chopped parsley and a little extra butter if you want a glossy, richer broth. Serve hot with lemon wedges and plenty of crusty bread for sopping up the broth.

Equipment Needed

1. Large heavy pot or Dutch oven with a tight fitting lid, for simmering and steaming shellfish
2. Wooden spoon or sturdy spatula, for stirring the vegetables and sauce
3. Sharp chef’s knife, for chopping onion fennel celery and cutting fish into chunks
4. Cutting board, preferably one for seafood and one for veggies if you have them
5. Colander or fine mesh sieve, to rinse and drain mussels clams and shrimp
6. Kitchen shears and a small stiff brush, for trimming mussel beards and breaking crab legs plus scrubbing shells
7. Tongs and a slotted spoon, to handle hot shellfish and scoop solids from the broth
8. Measuring cups and spoons, for oil wine stock seasonings and tomato paste
9. Large bowl and paper towels, to hold prepped seafood and pat scallops dry before cooking

FAQ

Classic Cioppino Seafood Stew Recipe Substitutions and Variations

• Extra virgin olive oil: swap for avocado oil, grapeseed oil, or light olive oil, they tolerate higher heat and give a milder flavor so your soffritto won’t burn or taste too olive-y.
• Dry white wine: use dry vermouth or dry sherry, or just replace with extra seafood stock and 1 tbsp lemon juice or 1 tbsp white wine vinegar for that needed acidity.
• Seafood stock or clam juice: sub with fish stock, low-sodium chicken stock, or water plus a fish/clam bouillon cube, just taste and adjust the salt.
• Mussels/clams (or other shellfish): if allergic or hard to find, double the firm white fish (cod/halibut), add extra shrimp and scallops, or for a vegetarian twist use cannellini beans and a pinch of smoked paprika to mimic that briny depth.

Pro Tips

1. Pat everything dry and do a quick salt step for shrimp and fish. Moisture makes seafood steam and get mushy, so towel them off. If you have time toss shrimp or firm fish in a light salt bath for 10 to 15 minutes then rinse and dry, it firms the flesh and improves texture.

2. Build deeper flavor by really browning the veg and tomato paste. Let the onions, fennel and tomato paste get a little color before you add liquids, it adds caramelized notes that make the broth taste way richer. Dont rush the reduction of the wine either, it concentrates flavor.

3. Stagger the cooking and watch temps closely. Add delicate items last and keep the pot at a gentle simmer not a rolling boil, or the fish and scallops will fall apart. Throw away any mussels or clams that dont open after steaming, theyre not safe to eat.

4. Finish smart for shine and balance. Stir in cold butter or a splash of good olive oil off the heat for a glossy broth, and always taste for salt after the shellfish go in because they add brine. A squeeze of lemon right before serving brightens everything up.