Print this Recipe

Cioppino is a luxurious, tomato-based seafood stew brimming with clams, mussels, shrimp, scallops, fish, and even crab. Originating from the Italian-American fishermen of San Francisco, this dish is a bold, briny celebration of the sea—perfect for dinner parties or cozy weekends with sourdough bread on the side.

🍅 Ingredients (Serves 4–6)

• ¼ cup olive oil
• 1 medium onion, finely chopped
• 1 fennel bulb, trimmed and chopped
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 2 cups seafood or fish stock
• 1 bay leaf
• Salt and black pepper to taste
• ½ pound clams, scrubbed
• ½ pound mussels, cleaned and debearded
• ½ pound firm white fish (like cod or halibut), cut into chunks
• ½ pound shrimp, peeled and deveined
• ½ pound sea scallops
• ½ pound crab meat or crab legs (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving
• Crusty sourdough bread, for dipping

🔥 Instructions

Sauté the Base Aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped onion and fennel, and cook for about 5 minutes until soft and translucent. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.

Build the Broth: Add the crushed tomatoes, white wine, seafood stock, and bay leaf. Season with salt and pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 20–25 minutes to allow the flavors to meld and the broth to slightly thicken.

Cook the Shellfish: Add the clams and mussels to the simmering broth. Cover the pot and cook for 5 minutes, or until the shellfish just begin to open.

Add the Rest of the Seafood: Gently stir in the chunks of white fish, shrimp, scallops, and crab. Simmer uncovered for an additional 5–7 minutes, until the seafood is just cooked through and the shellfish are fully opened. Discard any that remain closed.

Finish and Serve: Taste and adjust seasoning if needed. Ladle the Cioppino into bowls, sprinkle with fresh parsley, and serve with lemon wedges and plenty of crusty sourdough bread for dipping.

📦 Amazon Must-Haves to Help You Create the Best Cioppino

• 🍲 Large Dutch Oven — A heavy-duty Dutch oven helps keep your broth hot and seafood perfectly cooked.
• 🦐 Seafood Stock Base — Adds depth and oceanic richness that water alone can’t provide.
• 🧄 Garlic Mincer & Press — For quick prep and maximum garlic flavor.
• 🍞 Sourdough Bread Loaf Pan — Perfect for baking a crusty, chewy loaf to soak up every last drop of broth.