Classic Italian-American Cioppino Seafood Stew

Name: Classic Italian-American Cioppino Seafood Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb mussels, cleaned; 1 lb clams, cleaned; 1 lb firm white fish (like cod), cut into chunks; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 cups fish stock or water; 1 cup dry white wine; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: International Meal Recipes

This Classic Italian-American Cioppino Seafood Stew is a delightful blend of fresh seafood simmered in a rich tomato broth, perfect for cozy gatherings.

Created by

Lena

Last updated on 2025-12-06T17:16:53.648Z

Cioppino originated in San Francisco, reflecting the rich Italian-American culture. This seafood stew is traditionally made with whatever fresh catch is available, making it a versatile dish full of flavor.

        Why You'll Love This Recipe
        A hearty mix of fresh seafood for a delightful taste experience
Rich tomato broth infused with aromatic herbs
Perfect for sharing with family and friends on special occasions

      

The Origins of Cioppino

Cioppino is a traditional Italian-American seafood stew that originated in San Francisco. It was created by Italian fishermen who would use the catch of the day to make a simple yet flavorful dish. The name 'cioppino' is derived from the Italian word 'ciuppin,' which means 'to chop,' reflecting the various seafood ingredients that are chopped and combined in this hearty stew.

The dish is a perfect representation of Italian culinary traditions, blending fresh seafood with a savory tomato broth. While many variations exist, the classic recipe remains beloved for its use of locally sourced ingredients and its ability to bring friends and family together around the table.

Perfect Pairings

Serving Cioppino is about more than just the stew itself; it's also about the perfect accompaniments. A crusty loaf of sourdough bread is a must-have for sopping up the rich tomato broth. Pairing your meal with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, enhances the flavors of the seafood and adds a refreshing touch to the experience.

For a complete dining experience, consider adding a simple arugula salad dressed with lemon vinaigrette. The peppery greens provide a delightful contrast to the stew's richness and balance the meal beautifully.

Storing and Reheating Leftovers

If you find yourself with leftovers, storing Cioppino is easy. Allow the stew to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to three days. For longer storage, consider freezing the stew; it will maintain its quality for up to three months.

When reheating, it's best to do so on the stovetop over low heat to avoid overcooking the seafood. Add a splash of water or white wine if the stew appears too thick. Reheating gently ensures that every bite remains flavorful and delicious.

Ingredients

Seafood and Broth

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb firm white fish (like cod), cut into chunks
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups fish stock or water
1 cup dry white wine
1 teaspoon red pepper flakes
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Enjoy the freshness of the sea with every bite!

Instructions

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.

Add Tomatoes and Broth

Stir in crushed tomatoes, fish stock (or water), white wine, red pepper flakes, oregano, salt, and pepper. Bring to a simmer.

Cook Seafood

Add shrimp, mussels, clams, and fish to the pot. Cover and cook until the mussels and clams open and shrimp are cooked through, about 10-15 minutes.

Serve

Garnish with fresh parsley and serve hot with crusty bread.

Pair with a side salad for a complete meal!

Tips for Selecting Fresh Seafood

When making Cioppino, the quality of the seafood is paramount. Look for shrimp that smell fresh and have a firm texture; avoid any with an ammonia-like scent. Mussels and clams should be tightly closed, and any that are open should be gently tapped. If they don’t close, discard them, as they're likely not fresh.

For the fish, choose a firm white variety like cod or halibut that can hold up to the cooking process. Always ask your fishmonger for recommendations to ensure you're getting the freshest catch available.

Customizing Your Cioppino

While this recipe showcases a classic Cioppino, feel free to customize it to your taste. You can add other seafood such as squid or crab for extra variety. Just be mindful of cooking times, as different types of seafood may require different lengths to cook through properly.

For those who prefer a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the broth. Experimenting with the herbs, such as adding thyme or basil, can also elevate the flavor profile to suit your palate.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood works well, but make sure to thaw it completely before cooking.

→ What type of bread pairs well with Cioppino?

Crusty sourdough or garlic bread are great choices for soaking up the broth.

→ Can I make Cioppino ahead of time?

It's best enjoyed fresh, but you can prepare the broth and store it in the fridge for a day before adding the seafood.

→ What can I substitute for fish stock?

You can use vegetable broth or even water, though fish stock adds a richer flavor.