There’s no finer dish for beating back chilly weather than cioppino, a fresh seafood stew borne from the foggy wharves of San Francisco.

Cioppino Recipe: Tips for Making Classic Seafood Stew 

Cioppino is an Italian-American seafood stew that traditionally features the “day’s catch”—a variety of ingredients, including white fish, shellfish like clams, mussels, scallops, and Dungeness crab, or [calamari](https://www.masterclass.com/articles/learn-about-calamari-ingredient-information-techniques-and-easy-recipe) (squid)—in a tomato and wine-based broth seasoned with Italian spices. 

Cioppino is much thinner than [gumbo](https://www.masterclass.com/articles/how-to-make-gumbo), a thick, flavorful stew from southern Louisiana thickened with dark roux and okra. The stew is a little like French [bouillabaisse](https://www.masterclass.com/articles/how-to-make-bouillabaisse-classic-french-bouillabaisse-recipe) but skips the spicy mayonnaise (rouille), saffron, thyme, and dried orange.

Cioppino originated in San Francisco, California, brought to the area by Italian immigrants who settled there in the late nineteenth century, many of whom were fishermen by trade. This uniquely Italian-American stew is named after a Genoese dish, ciuppin, featuring local ingredients in a familiar format. 

Cioppino is more of a format than a hard-and-fast recipe: Use whichever options look best at the fish counter, and taste often:

1. __Soak the mussels or clams beforehand__. Add the mussels or clams to a large bowl of very salty water and allow them to soak for at least thirty minutes. This process draws out any remaining bits of sand or grit. To drain, lift the shellfish out with your hands instead of pouring them into a strainer. This technique will ensure that the sand stays at the bottom of the bowl (instead of all over the cleaned shells). Repeat the process for the best results.
2. __If they’re in season, use fresh tomatoes__. Cioppino is a fantastic chance to use up a bounty of ripe tomatoes. For a light tomato broth, skip the tomato paste, or keep it in for a richer flavor and texture.
3. __Allow the seafood to cook__. To preserve the shape and texture of more delicate ingredients like white fish or crab, place these items into the hot broth separately, then allow them to cook without agitating the stew.

There’s no finer dish for beating back chilly weather than cioppino, a fresh seafood stew borne from the foggy wharves of San Francisco.

Cioppino is an Italian-American seafood stew that traditionally features the “day’s catch”—a variety of ingredients, including white fish, shellfish like clams, mussels, scallops, and Dungeness crab, or <a href='https://www.masterclass.com/articles/learn-about-calamari-ingredient-information-techniques-and-easy-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-calamari-ingredient-information-techniques-and-easy-recipe","linkCopy":"calamari","category":null}'>calamari</a> (squid)—in a tomato and wine-based broth seasoned with Italian spices. Cioppino is much thinner than <a href='https://www.masterclass.com/articles/how-to-make-gumbo' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-gumbo","linkCopy":"gumbo","category":null}'>gumbo</a>, a thick, flavorful stew from southern Louisiana thickened with dark roux and okra. The stew is a little like French <a href='https://www.masterclass.com/articles/how-to-make-bouillabaisse-classic-french-bouillabaisse-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-bouillabaisse-classic-french-bouillabaisse-recipe","linkCopy":"bouillabaisse","category":null}'>bouillabaisse</a> but skips the spicy mayonnaise (rouille), saffron, thyme, and dried orange.

What Is Cioppino?

Cioppino originated in San Francisco, California, brought to the area by Italian immigrants who settled there in the late nineteenth century, many of whom were fishermen by trade. This uniquely Italian-American stew is named after a Genoese dish, ciuppin, featuring local ingredients in a familiar format.

A Brief History of Cioppino

Cioppino is more of a format than a hard-and-fast recipe: Use whichever options look best at the fish counter, and taste often:<ol class="mc-m-4"><li class="mc-my-4"> 1. Soak the mussels or clams beforehand. Add the mussels or clams to a large bowl of very salty water and allow them to soak for at least thirty minutes. This process draws out any remaining bits of sand or grit. To drain, lift the shellfish out with your hands instead of pouring them into a strainer. This technique will ensure that the sand stays at the bottom of the bowl (instead of all over the cleaned shells). Repeat the process for the best results. </li><li class="mc-my-4"> 2. If they’re in season, use fresh tomatoes. Cioppino is a fantastic chance to use up a bounty of ripe tomatoes. For a light tomato broth, skip the tomato paste, or keep it in for a richer flavor and texture. </li><li class="mc-my-4"> 3. Allow the seafood to cook. To preserve the shape and texture of more delicate ingredients like white fish or crab, place these items into the hot broth separately, then allow them to cook without agitating the stew. </li></ol>

3 Tips for Making Cioppino

Spicy Cioppino Recipe

There’s no finer dish for beating back chilly weather than cioppino, a fresh seafood stew borne from the foggy wharves of San Francisco.

There’s no finer dish for beating back chilly weather than cioppino, a fresh seafood stew borne from the foggy wharves of San Francisco.


Menu

Get up to 50% off Pre-Black Friday

Get up to 50% off Pre-Black Friday

Get up to 50% off Pre-Black Friday

Cioppino Recipe: Tips for Making Classic Seafood Stew