Classic Italian-American Cioppino Seafood Stew

Name: Classic Italian-American Cioppino Seafood Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb mussels, scrubbed; 1 lb clams, scrubbed; 1 lb firm white fish (like cod), cut into chunks; 1/2 lb squid, cleaned and cut into rings; 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 bell pepper, diced; 1 can (28 oz) crushed tomatoes; 1 cup fish stock or clam juice; 1 cup dry white wine; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

Highlighted under: World Recipes

Experience the rich flavors of the sea with this Classic Italian-American Cioppino Seafood Stew, a hearty dish that brings together a medley of fresh seafood in a savory tomato broth.

Created by

Emily

Last updated on 2025-12-06T16:43:22.402Z

This Cioppino is a beloved dish that originated from Italian fishermen in San Francisco. With its origins rooted in a rich history, this stew is a perfect representation of the fusion of cultures that characterizes Italian-American cuisine.

        Why You'll Love This Recipe
        A delightful blend of fresh seafood for a true taste of the ocean
Rich, savory tomato broth that warms the soul
Perfect for a cozy dinner or entertaining guests

      

The History of Cioppino

Cioppino is a celebrated seafood stew that originated in San Francisco in the late 19th century, influenced by Italian immigrants. This hearty dish reflects the blending of cultures, showcasing the bounty of the Pacific Ocean while employing traditional Italian cooking techniques. The name 'cioppino' is derived from the Italian word 'ciuppare,' meaning 'to chop,' which refers to the chopped seafood used in the stew.

As the dish evolved, it became a staple in Italian-American households, particularly in coastal cities. Cioppino is not just a meal; it's a communal experience, often served in large pots where family and friends gather around to share the flavors of the sea, making it a perfect dish for celebrations and gatherings.

Choosing the Right Seafood

The beauty of cioppino lies in its versatility; you can use a variety of seafood based on what’s fresh and available. Common choices include shrimp, clams, mussels, and firm fish like cod or sea bass. When selecting seafood, opt for fresh, high-quality ingredients to ensure the best flavor. Always check for freshness indicators, such as clear eyes on fish and tightly closed shells on shellfish.

If you're looking to elevate your cioppino, consider adding crab or lobster for a luxurious touch. Feel free to mix and match based on your personal preferences or what you have on hand, making this stew a customizable delight.

Serving Suggestions

Cioppino is best enjoyed hot and fresh from the pot. Serve it with a variety of accompaniments to enhance the experience. Crusty sourdough bread is a classic choice, perfect for soaking up the rich, savory broth. A simple green salad with a lemon vinaigrette can provide a refreshing contrast to the hearty stew.

For a touch of elegance, consider pairing cioppino with a chilled glass of dry white wine or a crisp rosé. The bright acidity of the wine complements the flavors of the seafood and tomato broth beautifully, making for a delightful dining experience.

Ingredients

Seafood

1 lb shrimp, peeled and deveined
1 lb mussels, scrubbed
1 lb clams, scrubbed
1 lb firm white fish (like cod), cut into chunks
1/2 lb squid, cleaned and cut into rings

Broth and Vegetables

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 bell pepper, diced
1 can (28 oz) crushed tomatoes
1 cup fish stock or clam juice
1 cup dry white wine
1 teaspoon red pepper flakes
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Serve with crusty bread for dipping!

Instructions

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5-7 minutes.

Build the Broth

Stir in the crushed tomatoes, fish stock, white wine, red pepper flakes, oregano, and season with salt and pepper. Bring to a simmer and let cook for 15 minutes.

Add the Seafood

Add the shrimp, mussels, clams, fish, and squid to the pot. Cover and cook until the seafood is cooked through and the mussels and clams have opened, about 10-15 minutes.

Finish and Serve

Stir in the fresh parsley and adjust seasoning if necessary. Serve hot with crusty bread.

Enjoy your delicious Cioppino!

Storing and Reheating Cioppino

If you have leftovers, cioppino can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even more delicious the next day. When reheating, do so gently on the stove over low heat to prevent the seafood from becoming tough.

Freezing cioppino is also an option, but it’s best to freeze the broth separately from the seafood, as shellfish can become rubbery when thawed. Store the broth and seafood in separate containers for up to three months for optimal quality.

Variations to Try

While the classic recipe is a favorite, there are numerous variations of cioppino that you can explore. For a spicier kick, add more red pepper flakes or a splash of hot sauce. You can also experiment with different herbs, like thyme or basil, to infuse new flavors into the broth.

For a Mediterranean twist, consider adding olives or capers, which can bring an interesting briny note to the dish. Each variation allows you to personalize your cioppino while staying true to its roots.

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just ensure it is fully thawed before cooking.

→ What type of fish works best for Cioppino?

Firm white fish like cod or halibut is ideal as it holds up well in the stew.

→ Can I make this stew in advance?

Yes, you can prepare the broth in advance. Add the seafood just before serving to keep it fresh.

→ What can I serve with Cioppino?

Serving crusty bread or a simple green salad complements this dish perfectly.