Cioppino

© Juanmonino via Canva.com

Jump to Recipe

Quick Bite

A hearty, tomato-based Italian American seafood stew that originated in San Francisco in the late 1800s. It was created by Italian fishermen who would add bits of whatever fresh catch they had — crab, clams, fish, shrimp, and mussels — to a pot of tomatoes, wine, garlic, and herbs.

History

Cioppino originated in San Francisco in the late 1800s, created by Italian immigrant fishermen, especially those from Genoa, who would combine whatever seafood they had left from the day’s catch into one shared pot.

This tomato- and wine-based stew was influenced by their traditional fish soups, and the name likely comes from “ciuppin” or from the practice of fishermen “chipping in” ingredients.

Featuring Dungeness crab, clams, mussels, shrimp, and local fish, cioppino moved from humble fishermen’s boarding houses to San Francisco restaurants in the early 20th century. It became a signature dish of the city’s Italian American community and a West Coast seafood icon.

Fun Facts

• There is no single “correct” recipe because cioppino is meant to use whatever fresh seafood is available.
• Traditional cioppino often includes whole crab legs, so diners should expect to get a little messy.
• Sourdough bread is a must for dipping into the tomato-wine broth.
• Because it is seafood-based, cioppino often appears during Christmas Eve’s Feast of the Seven Fishes.

Where to Try

Cioppino’s San Francisco, California

Sotto Mare San Francisco, California

Scoma’s San Francisco, California

Recipe

Print Recipe Cook Mode: OFF

Cioppino Servings: 6 Prep: 25 minutes Cook: 40 minutes Difficulty: Medium Style: San Francisco Seafood Stew

Ingredients

Seafood

• 1 Dungeness crab, cleaned and cracked, or 1 lb crab legs
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, littleneck or manila, rinsed
• ½ lb shrimp, peeled and deveined
• ½ lb firm white fish, halibut, cod, or rockfish, cut into chunks
• Optional: ½ lb scallops

Base

• ¼ cup olive oil
• 1 medium onion, diced
• 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced
• 4–5 garlic cloves, minced
• ½–1 tsp red pepper flakes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup dry white wine
• 1 can crushed tomatoes, 28 oz
• 2 cups seafood stock, or clam juice
• ½ cup fresh parsley, chopped
• Optional: splash of lemon juice
• Optional: basil for garnish

For serving

• Crusty sourdough bread
• Lemon wedges

Instructions

1. Build the flavor base: Heat olive oil in a large heavy pot over medium heat.
2. Add onion, fennel, and bell pepper. Cook until softened, about 6–8 minutes.
3. Add garlic and red pepper flakes. Cook 1 minute more.
4. Stir in oregano, thyme, bay leaf, salt, and pepper.
5. Deglaze and simmer: Pour in the white wine and simmer for 2–3 minutes.
6. Add crushed tomatoes and seafood stock.
7. Bring to a gentle simmer and cook for 20 minutes to develop flavor.
8. Cook the seafood in order: Add the crab first and simmer for 5 minutes.
9. Add clams and mussels. Cover and cook for 5–7 minutes, until they open.
10. Add fish and shrimp. Simmer gently for 3–5 minutes, until just cooked.
11. Add scallops at the end, if using, and cook for 2 minutes.
12. Discard any clams or mussels that do not open.
13. Finish: Stir in fresh parsley and a squeeze of lemon.
14. Taste and adjust seasoning with salt, pepper, and more heat if desired.
15. Remove the bay leaf.
16. Serve: Ladle into large bowls with crab legs on top.
17. Serve with warm San Francisco sourdough bread and lemon wedges.

Serving note: Cioppino is flexible by design. Use the freshest seafood available, and add it in stages so the shellfish opens properly and delicate fish does not overcook.

www.vanlifechallenge
© 2026 Gray Dog Games