Description
This Authentic San Francisco Cioppino Seafood Stew is a rich and flavorful Italian-American classic combining fresh seafood like mussels, clams, shrimp, white fish, and Dungeness crab in a savory tomato and wine broth. Perfectly seasoned with herbs and garlic, it captures the essence of San Francisco’s coastal cuisine. Served with crusty sourdough bread, this hearty stew is ideal for seafood lovers wanting an ultimate, comforting meal.
Ingredients
Scale
Seafood
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish (such as halibut or cod), cut into chunks
- 1 pound crab legs or Dungeness crab pieces
Vegetables and Aromatics
- 1 large onion, diced
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 fennel bulb, thinly sliced
- 1/4 cup fresh parsley, chopped
Liquids and Pantry
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- 4 cups seafood stock
Herbs and Spices
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- Crusty sourdough bread
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy pot over medium heat. Add the onion, shallots, garlic, bell pepper, and fennel. Sauté until softened and fragrant, about 6 minutes, stirring occasionally.
- Add Tomato Paste and Spices: Stir in the red pepper flakes and tomato paste, cooking for 2 minutes until the paste darkens slightly, enhancing its rich flavor.
- Simmer Base: Add crushed tomatoes, white wine, seafood stock, bay leaves, oregano, basil, salt, and black pepper to the pot. Bring to a simmer, then cover and cook for 30 minutes to develop deep flavors in the broth.
- Cook Shellfish: Remove and discard the bay leaves. Add mussels and clams to the pot, cover, and cook for 5 minutes until they begin to open, infusing the stew with briny taste.
- Add Remaining Seafood: Stir in shrimp, chunks of white fish, and crab pieces. Simmer gently for another 5 to 7 minutes until the seafood is just cooked through and all shellfish have opened. Discard any unopened shellfish.
- Finish and Serve: Stir in chopped fresh parsley for a burst of freshness. Ladle the stew into bowls and serve hot with crusty sourdough bread for dipping and soaking up the delicious broth.
Notes
- Cioppino is traditionally made with whatever fresh seafood is available, so adjust the seafood mix based on availability and preference.
- Dungeness crab is the authentic San Francisco choice, but snow crab or king crab work well too.
- The stew tastes even better the next day after flavors meld, making it a great make-ahead dish.
- Discard any shellfish that do not open during cooking to avoid food safety issues.
- Serve with crusty bread for a traditional experience and to enjoy the hearty tomato-based broth fully.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: Italian-American, San Francisco
Nutrition
- Serving Size: 1 generous bowl
- Calories: 480
- Sugar: 8 g
- Sodium: 940 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 195 mg
