Cioppino: “Fisherman’s Stew”
Cioppino is an Italian-American seafood stew that originated in San Francisco in the late 1800s. Created by Italian immigrants who worked as fishermen along the California coast, the dish was a way to use the day’s fresh catch—typically a mix of fish, crab, shrimp, and shellfish. Cooked in a rich tomato-based broth with garlic, wine, and herbs, it was often made in large pots and served family-style, reflecting both the fishermen’s resourcefulness and their culinary traditions.
What makes Cioppino so special is it is a “use-what-you-have” meal. If you have extra seafood from another dish or some in the freezer, you can use this recipe! I typically use whatever seafood I have in the freezer at the time, but if you want to be intentional for guests, you can plan ahead on your seafood. It is a great way to get to know your local grocer’s seafood department.
The mix of seafood works in Cioppino because it has a rich, tomato based broth, which pairs with a variety of seafood, especially shellfish. The overall dish is a hearty stew with a distinctly oceanic taste. The broth is bright and deliciously spiced. The seafood variety gives a filling, briny, and sometimes both sweet and tangy flavor profile. It’s the type of stew you’ll love making when days are long or if you want something that feels special!
FAQs
Q: What white fish can I use?
A: Use a firm, mild-flavored fish that will hold up in the stew, such as cod, haddock, halibut, tilapia, sea bass, or grouper. Avoid delicate fish like sole or flounder, which can fall apart.
Q: What white wine is best?
A: Choose a dry white wine with bright acidity, like Sauvignon Blanc, Pinot Grigio, dry Vermouth, or an unoaked Chardonnay.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing this stew, as the seafood can become rubbery.
Q: Can I make this recipe spicier?
A: Yes! You can try adding 1/2 a teaspoon of Calabrian chili paste. This will not only add heat, but a smoky and savory depth.
Q: Can I add crab?
A: Yes, both lump crab meat and crab legs work. Lump crab meat should be stirred in at the end and warmed for 2–3 minutes. Crab legs are best cooked separately and added to the stew just before serving. Avoid cooking crab too long in the stew, or it will become tough.
Cioppino: “Fisherman’s Stew”
Ingredients
- 3 tbsp butter
- 1 large onion chopped
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp old bay seasoning
- 1 cup dry white wine
- 1 28 oz can crushed tomatoes
- 2 cups chicken stock
- 2 cups clam juice
- 2 bay leaves
- 1 lb musselfs fresh or frozen
- 1 lb tilapia filets or haddock, halibut, other white flesh fish
- 1 lb shrimp peeled & deveined
- 1 lb bay scallops
- fresh parsley for garnish
Instructions
- In a large pot over medium heat, melt butter until frothy and add onions. Sauté until tender, then add garlic and seasonings. Cook for 1 min. Add tomato paste and stir to coat, let caramelize and stick to the pan, about 5 mins.
- De glaze with white wine, then add canned tomatoes, clam juice, chicken broth & bay leaves. Let simmer for about 15 mins. Season w S&P to taste.
- Stir in mussels and cover with a lid until they open, about 6 mins. Discard any unopened mussels.
- Stir in tilapia, shrimp, & scallops and cover to let cook throughout, about 5-6 minutes. Test to make sure seafood has all been thoroughly cooked through. Top with fresh parsley and lemon zest if desired.
- Ladle into bowl and enjoy with garlic toast or crusty bread.
Notes
