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Cioppino Recipe Recipe

This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth.

4.9 from 156 votes
35 mins
Total Time
8
servings
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Cioppino Recipe

How to Make the Best Cioppino Recipe

Cioppino is the quintessential San Francisco seafood stew, born from the Italian fishing communities that settled along the California coast. This hearty Italian-American dish features a medley of fresh seafood swimming in a fragrant, wine-infused tomato broth that’s both light and deeply satisfying.

What makes this cioppino recipe so special is the aromatic base of fennel, onion, and garlic that builds incredible depth of flavor. The key is to take your time sautéing the vegetables before adding the tomatoes and wine—this develops those rich, caramelized notes that make restaurant-quality cioppino so memorable. The broth can be prepared hours ahead, making this an ideal dinner party dish.

When it comes to the seafood, use the freshest you can find and feel free to customize based on what’s available at your local fish market. The combination of mussels, clams, and firm white fish creates wonderful variety in both texture and flavor. Serve this stunning stew with plenty of crusty bread for soaking up every last drop of that delicious broth.

Cioppino Recipe

Cioppino Recipe

This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth.

4.9 from 156 votes
CourseStew
CuisineItalian
Keywordcioppino, cioppino recipe, italian seafood stew, seafood stew, best seafood stew, easy cioppino recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings8 servings
Calories358kcal
AuthorAlex Raeburn
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Ingredients

Broth Base

Seafood

Finishing

Instructions

Prepare the Broth

  1. Heat oil in a large, heavy-bottom pot or large Dutch oven, over medium heat. Add onion and fennel and sauté for 5 minutes, stirring.
  2. Add the carrots, celery, and garlic and continue sautéing for 5 more minutes. Season with salt, pepper, oregano, and chili flakes. Add the tomato paste and stir for one minute.
  3. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
  4. Add 6 cups fish stock (or chicken stock) and bay leaves and bring to a boil then simmer. Taste and adjust salt.
  5. Once the carrots are tender, the broth is ready. You can let the broth rest on the stove until right before serving, or make ahead and refrigerate.

Cook the Seafood

  1. Bring the broth to a simmer and add the fish and seafood, staggering—add the longest-cooking fish first and quickest cooking last. Simmer gently for 5-8 minutes.
  2. Taste the broth and adjust the salt. Add a squeeze of lemon if you like.
  3. Stir in the fresh herbs right before serving, or top each bowl with fresh herbs.
  4. Serve with crusty bread.

Notes

  • For a deeper flavor, add a splash of clam juice, fish sauce, or a touch of anchovy paste to the broth.
  • If using chicken stock instead of fish stock, consider adding a bit more seafood flavor with clam juice.
  • The broth can be made ahead and refrigerated until ready to use.
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