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, 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, becoming a signature dish of the city’s Italian American community and a West Coast seafood icon.

Fun Facts

There’s no single “correct” recipe—cioppino is meant to use whatever fresh seafood is available, making each batch slightly unique.
Traditional cioppino includes whole crab legs, so diners roll up their sleeves and get messy. Sourdough bread is a must for dipping.
Because it’s 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

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
1/2 lb shrimp, peeled & deveined
1/2 lb firm white fish (halibut, cod, or rockfish), cut into chunks

Optional: 1/2 lb scallops

Base

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

For serving

Crusty sourdough bread (very San Francisco!)
Lemon wedges

Preparation & Cooking Instructions

Build the flavor base - Heat olive oil in a large heavy pot over medium heat. Add onion, fennel, and bell pepper. Cook until softened (6–8 minutes). Add garlic and red pepper flakes; cook 1 minute more. Stir in oregano, thyme, bay leaf, salt, and pepper.
Deglaze & simmer - Pour in the white wine and simmer for 2–3 minutes. Add crushed tomatoes and seafood stock. Bring to a gentle simmer and cook for 20 minutes to develop flavor.
Cook the seafood (in order!) - Add seafood in stages so nothing overcooks:
1. Crab first – Simmer for 5 minutes.
2. Clams & mussels – Cover and cook for 5–7 minutes, until they open.
3. Fish & shrimp – Add and simmer gently for 3–5 minutes until just cooked.
4. Add scallops at the end (if using) and cook for 2 minutes.
5. Discard any clams or mussels that do not open.
6. Finish - Stir in fresh parsley and a squeeze of lemon. Taste and adjust seasoning (salt, pepper, heat). Remove the bay leaf.
7. Serve - Ladle into large bowls with crab legs on top. Serve with warm San Francisco sourdough for dipping..

Cioppino