Description
Authentic San Francisco Cioppino Seafood Stew is a rich and hearty Italian-American dish brimming with fresh shellfish and fish simmered in a savory tomato and white wine broth. This classic coastal stew blends aromatic vegetables, herbs, and a medley of seafood, delivering a comforting and flavorful meal perfect for seafood lovers.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 green bell pepper, diced
Tomato Base and Liquids
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 4 cups seafood or fish stock
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood
- 1 pound mussels, cleaned and debearded
- 1 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound white fish (such as cod or halibut), cut into chunks
Finishing Touch
- 1/4 cup fresh parsley, chopped
- Crusty bread for serving
Instructions
- Sauté the Vegetables: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, minced shallots, and diced green bell pepper. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and red pepper flakes (if using), cooking for another 30 seconds to release their aromas.
- Develop the Tomato Base: Add the tomato paste to the pot and cook, stirring frequently, for 2 minutes. This deepens the tomato’s flavor. Pour in the dry white wine and let it simmer for 2 to 3 minutes to slightly reduce and concentrate in flavor.
- Add Broth and Seasonings: Stir in the crushed tomatoes, seafood or fish stock, bay leaf, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes to meld the flavors together.
- Cook the Shellfish: Add the cleaned mussels and scrubbed clams to the simmering broth. Cover the pot and cook for 5 minutes, allowing the shellfish to open and infuse the stew with their briny taste.
- Add Remaining Seafood: Add the peeled and deveined shrimp, sea scallops, and chunks of white fish to the pot. Cover and continue to cook for another 5 to 7 minutes, or until the shellfish have fully opened and the seafood is just cooked through. Discard any shellfish that do not open.
- Finish and Serve: Stir in the chopped fresh parsley and adjust seasoning if needed. Serve the cioppino hot with crusty bread for dipping, ideally garlic-rubbed toasted sourdough to embrace its San Francisco heritage.
Notes
- Use the freshest seafood available for the best flavor and texture.
- You can customize the mix of shellfish and fish depending on what’s in season or your preference.
- Serve with garlic-rubbed toasted sourdough bread to complement the stew and honor its San Francisco roots.
