Cioppino is a hearty Italian-American seafood stew that originated in San Francisco. Made with a rich tomato-based broth, this dish showcases fresh seafood, including shrimp, mussels, clams, and fish, making it a perfect meal for seafood lovers.

In this article, we’ll explore the history of cioppino, the essential ingredients, and a step-by-step guide to making an authentic homemade version.

The History of Cioppino

Cioppino was invented by Italian immigrants in San Francisco’s North Beach district in the late 19th century. Fishermen would prepare this stew from the catch of the day, mixing an assortment of seafood with a rich tomato-based broth. Cioppino is a hallmark dish of San Francisco cooking, served in both homes and restaurants.

Now, it is a staple West Coast food, commonly paired with crusty bread to ladle up the flavorful broth.

Why Cioppino is Extremely Popular

✔ Packed with Flavor – Blend of fresh seafood in hearty, herby tomato broth.
✔ Simple to Make Your Own – You can pick and choose which seafood you prefer.
✔ Wonderful for Sharing – Ideal for special occasions or family dinners.
✔ Light Yet Satisfying – Comforting without being overly heavy.
✔ Pairs Well with Wine – Both red and white wines are complemented well.

Ingredients for the Best Cioppino

For the Broth:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon red pepper flakes (optional, for some heat)

1 teaspoon dried oregano

½ teaspoon dried thyme

1 cup dry white wine

1 can (28 ounces) crushed tomatoes

2 cups seafood or fish stock

1 bay leaf

Salt and black pepper to taste

For the Seafood:

½ pound shrimp, peeled and deveined

½ pound firm white fish (halibut, cod, or sea bass), cut into chunks

½ pound mussels, scrubbed and debearded

½ pound clams, scrubbed

½ pound squid rings (optional)

2 tablespoons fresh parsley, chopped

For Serving:

Crusty sourdough or French bread

Lemon wedges

Step-by-Step Guide to Making Cioppino

Step 1: Make the Flavorful Broth

Heat olive oil in a large pot over medium heat.

Add onions and sauté for 3-4 minutes, until they are softened.

Add garlic, red pepper flakes, oregano, and thyme, and cook for 1 minute until fragrant.

Add white wine, scraping the bottom of the pan to deglaze.

Add crushed tomatoes, seafood stock, bay leaf, salt, and pepper.

Simmer uncovered for 20 minutes, letting the flavors mature.

Step 2: Add the Seafood

Add clams and mussels first, cover the pot, and cook for 5 minutes until they begin to open.

Stir in the fish, shrimp, and squid gently, cooking for 5 more minutes until cooked through.

Throw away any clams or mussels that fail to open.

Stir in fresh parsley.

Step 3: Serve and Enjoy!

Ladle the cioppino into bowls.

Serve with crusty bread for dipping.

Add a squeeze of fresh lemon juice for added brightness.

Enjoy this delicious, seafood-filled dish!

Tips for the Best Cioppino

✔ Use Fresh Seafood – The fresher, the better the flavor.
✔ Adjust the Spice Level – Add additional red pepper flakes for extra heat.
✔ Let the Broth Simmer – The longer the simmer, the richer the flavor.
✔ Serve Immediately – Seafood is best served hot.
✔ Pair with Wine – A clean white wine such as Sauvignon Blanc or a light-bodied red such as Pinot Noir pairs well.

Variations of Cioppino

✔ Tomato-Free Version – Replace tomatoes with a white wine and garlic broth.
✔ Creamy Cioppino – Add a splash of heavy cream to make the broth richer.
✔ Vegetable Cioppino – Introduce bell peppers, fennel, or leeks to add more complexity.
✔ Spicy Cioppino – Add more red pepper flakes for an extra kick.
✔ Gluten-Free Option – Serve with gluten-free bread or serve as is.

What to Serve with Cioppino

Crusty Sourdough Bread – Perfect for dipping into the broth.

Garlic Aioli – Delicious dip for the bread.

Roasted Vegetables – A light, healthy side dish.

Caesar Salad – A nice contrast to the rich stew.

Wine Pairing – White wine such as Chardonnay or Pinot Grigio.