Home » Cioppino (Seafood Stew)
4.96(24)
Total Time: 2 hours hours
14 Comments
This post may contain affiliate links. Please read mydisclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.
Cioppino is a delicious tomato-based stew with clams, mussels, crab, shrimp, squid, fish, and scallops. Full of flavor, this San Francisco seafood delight a real treat for Sunday dinner or a gathering with friends. Enjoy it with some crusty bread on the side.
![Cioppino (Seafood Stew) (1) Cioppino (Seafood Stew) (1)](https://i0.wp.com/www.justonecookbook.com/wp-content/uploads/2019/11/Cioppino-9341-II.jpg)
Whenever I return from the hot and humid Japanese summer and adjust to the windy, cool fall days of San Francisco, I immediately crave a steamy bowl of seafood stew. My favorite is the local San Francisco dish calledCioppino.
Cioppino –Flavorful Seafood Stew
Cioppinois an Italian-American dish that originated in San Francisco. It is traditionally made from the catch of the day, including Dungeness crab, clams, mussels, shrimp, squid, scallops, and fish (read morehere). My family and friends enjoy seafood stew as well, so for dinner on cold days, it’s Cioppino or Bouillabaisse(one of my favorites!)
![Cioppino (Seafood Stew) (2) Cioppino (Seafood Stew) (2)](https://i0.wp.com/www.justonecookbook.com/wp-content/uploads/2019/11/Cioppino-9344-III.jpg)
There are many Cioppino recipes, but I used one from the famous fish market in Moss Landing –Phil’s Fish Market & Eatery.While I was researching, I found this video –Throwdown with Bobby Flay at Phil’s Fish Market. You guessed it; they competed to see who can make the best Cioppino!
I slightly adapted their Cioppino recipe by reducing the serving size and changing some ingredients. I was afraid of including the whole Dungeness crab (I became allergic to crab in my early 20s…so sad!), so I only included a bit of crab meat.
Please don’t get intimidated by the long list of ingredients! The process is pretty simple and worth it in the end. I know you will enjoy this yummy Cioppino seafood stew. I need a big bowl right now… it’s so cold!
![Cioppino (Seafood Stew) (3) Cioppino (Seafood Stew) (3)](https://i0.wp.com/www.justonecookbook.com/wp-content/uploads/2019/11/Cioppino-9317-I-3.jpg)
Japanese Ingredient Substitution:If you want substitutes for Japanese condiments and ingredients,click here.
Wish to learn more about Japanese cooking?Sign up for ourfreenewsletterto receive cooking tips & recipeupdates! Andstay in touch with me onFacebook,Pinterest,YouTube, andInstagram.
Cioppino
4.96 from 24 votes
Cioppino is a delicious tomato-based stew with clams, mussels, crab, shrimp, squid, fish, and scallops. Full of flavor, this San Francisco seafood delight a real treat for Sunday dinner or a gathering with friends. Enjoy it with some crusty bread on the side.
Print RecipePin Recipe
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 2 hours hrs
Servings: 4
Ingredients
For the Cioppino
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1 clove garlic (chopped)
- ¼ cup white wine (4 Tbsp)
- ½ lb little neck clams
- ¼ lb mussels
- 8 cups Cioppino Sauce (2 QT; recipe follows)
- ¼ tsp Worcestershire sauce
- 1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
- ¼ lb shrimp (shell-on if possible for more flavor)
- ¼ lb squid tubes (cut into rings)
- ½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes)
- 2 oz bay scallops
For the Cioppino Sauce
- 2 Tbsp extra virgin olive oil
- ½–1 onion (halved and thinly sliced)
- 1 fennel bulb (halved, core removed, and thinly sliced)
- 4 cloves garlic (chopped)
- 2 bay leaves
- 4 Tbsp parsley (chopped)
- 2 Tbsp basil (chopped)
- 2 sprigs fresh thyme
- 1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand)
- 1 can tomato sauce (15 oz, 425 g)
- 2 cups clam juice (2 bottles; 8 oz, 237 ml each)
- ⅛ tsp Worcestershire sauce
- ½ Tbsp brown sugar
- freshly ground black pepper (to taste)
- crushed red pepper (red pepper flakes) (to taste)
- Diamond Crystal kosher salt (to taste)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
Gather all the ingredients. If you use clams and mussels, make sure to check if the shells are cracked or opened. Those that are just slightly open may still be fresh. To check, squeeze the shell shut. If they don’t stay closed, discard them. Follow my tutorial to learn how to degrit clams. I used a 1½-lb seafood medley from Costco that contains mussels, clams, shrimp, and bay scallops.
To Make the Cioppino Sauce
Heat 2 Tbsp extra virgin olive oil in a large saucepan over medium heat. Add ½–1 onion (chopped) and 1 fennel bulb (thinly sliced). Sauté until translucent.
Add 4 cloves garlic (chopped), 2 bay leaves, 4 Tbsp parsley (chopped), 2 Tbsp basil (chopped), and 2 sprigs fresh thyme. Cook, stirring, just to warm the garlic. Do not let it brown.
Stir in 1 can tomatoes (crushed), 1 can tomato sauce, 2 cups clam juice, ⅛ tsp Worcestershire sauce, and ½ Tbsp brown sugar. Add freshly ground black pepper, crushed red pepper (red pepper flakes), and Diamond Crystal kosher salt to taste.
Bring to a boil and skim off the fat, scum, and foam. Reduce the heat to medium low and simmer uncovered for about 45–60 minutes, stirring occasionally, until thickened.
To Cook the Cioppino
Put 1 Tbsp extra virgin olive oil, 1 Tbsp unsalted butter, and 1 clove garlic (chopped) in a large pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned.
Add ¼ cup white wine and ½ lb little neck clams, and cover. Turn the heat up to medium high and steam until the clams start to open, about 3–5 minutes. Add ¼ lb mussels, cover, and steam until they just start to open, about 2 minutes.
Now, stir in some of the Cioppino Sauce and ¼ tsp Worcestershire sauce. Bring to a simmer.
Add 1½ lb dungeness crab (if using) and ¼ lb shrimp. Simmer for about 5 minutes.
Add ½ lb firm-fleshed white fish fillets, ¼ lb squid tubes, 2 oz bay scallops, and the cooked crab meat (if using).
Gently stir in the rest of the Cioppino Sauce (for a total of 8 cups Cioppino Sauce) and simmer until the seafood is just cooked through, about 5 minutes. Do not overcook.
Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 1–2 days.
Notes
The recipe is adapted from Phil’s Fish Market Cioppino recipe.
Nutrition
Nutrition Facts
Cioppino
Amount per Serving
Calories
409
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
154
mg
51
%
Sodium
1434
mg
62
%
Potassium
1519
mg
43
%
Carbohydrates
35
g
12
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
31
g
62
%
Vitamin A
2376
IU
48
%
Vitamin C
52
mg
63
%
Calcium
148
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Namiko Chen
Course: Main Course
Cuisine: American
Keyword: seafood
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!
Meet the Author
Namiko Chen
I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
Subscribe Now!
5 Secrets to Japanese Cooking: Simple Meals & Authentic Flavors!
Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter.