Cioppino Recipe

My Ultimate San Francisco Cioppino Recipe

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Friends, let me tell you about a dish that is pure comfort, celebration, and coastal magic all simmered in one big pot. I’m talking about Cioppino. The first time I ever had a real-deal San Francisco Cioppino, I was sitting at a bustling Fisherman’s Wharf restaurant, a thick fog rolling in outside. The server placed a steaming, enormous bowl in front of me, filled with a vibrant red broth and piled high with shrimp, mussels, and chunks of fish. The aroma alone—tomato, garlic, wine, and the sweet brine of the sea—was intoxicating. I knew right then I had to learn how to recreate that feeling in my kitchen.

Over the years, I’ve tweaked and perfected my version, and I am so excited to share it with you. This isn’t just a recipe; it’s an event. It’s the perfect thing for a chilly evening, a holiday celebration (it’s our Christmas Eve tradition!), or anytime you want to impress your guests with minimal stress. Don’t let the long ingredient list fool you; this comes together so beautifully. You might be interested in the Pickled Beets Recipe.

Why You’ll Love This Recipe

  • Unbelievably Flavorful: The broth is the star here. It’s a rich, aromatic tomato and wine base that gets infused with all the incredible flavors of the seafood. It’s complex, savory, and utterly delicious.
  • Impressive Yet Simple: It looks like something you’d only get at a fancy restaurant, but you’ll be shocked at how straightforward it is to make at home. The process is simple, and the results are show-stopping.
  • Completely Customizable: Think of this as a template! You can easily swap in your favorite seafood based on what’s fresh and available at your market. It’s a fantastic way to use a variety of fish and shellfish.

Ingredients You’ll Need

I like to group my ingredients to make prep a little easier. Get everything chopped and measured before you start—it makes the whole process a breeze!

For the Broth Base:

  • 1/4 cup olive oil
  • 1 large yellow onion, chopped
  • 1 large fennel bulb, trimmed and thinly sliced (save some fronds for garnish!)
  • 4-6 cloves garlic, minced
  • 1/2 tsp red pepper flakes (or more, if you like heat)
  • 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups clam juice or fish stock
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley, plus more for garnish

For the Seafood:

  • 1 lb firm white fish (cod, halibut, or snapper work great), cut into 2-inch chunks
  • 1 lb mussels, scrubbed and debearded
  • 1 lb large shrimp, peeled and deveined (tail on or off is your choice!)
  • 1/2 lb sea scallops (optional, but a lovely addition)
  • 1/2 lb cooked Dungeness crab legs, cracked (optional, but so classic!)

How to Make Cioppino Recipe

  1. Build the Flavor Base: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sliced fennel. Sauté, stirring occasionally, for about 8-10 minutes, until they are soft and fragrant. You don’t want them to brown too much, just get them nice and tender.
  2. Add the Aromatics: Stir in the minced garlic and red pepper flakes and cook for just one minute more, until you can smell the garlic. Be careful not to burn it!
  3. Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer and reduce by about half, which should take about 3-5 minutes.
  4. Simmer the Broth: Add the crushed tomatoes, clam juice (or fish stock), tomato paste, oregano, and the bay leaf. Stir everything together, bring to a simmer, then reduce the heat to low. Cover the pot and let the broth gently simmer for at least 30 minutes. This is where the magic happens and the flavors meld together. Don’t rush this step! After simmering, taste and season with salt and pepper.
  5. Cook the Seafood: Now for the fun part! Add the seafood in stages, based on cooking time. Start with the fish and mussels. Cover and cook for about 3-4 minutes. Then, add the shrimp and scallops. Cover and cook for another 2-3 minutes, just until the shrimp are pink, the scallops are opaque, and the mussels have opened. If you’re using cooked crab legs, you can nestle them in during this last stage just to heat through.
  6. Finish and Serve: Discard any mussels that did not open. Gently stir in the fresh parsley. Ladle the cioppino into large, shallow bowls, making sure everyone gets a good variety of seafood. Garnish with a little extra parsley and those fennel fronds you saved. Serve immediately with lots of crusty bread for dipping!

Expert Tips & Variations

  • The Golden Rule: Do NOT overcook the seafood. It’s the most important tip I can give you. The seafood cooks in minutes in the hot broth. The moment the shrimp is pink and the fish flakes easily, it’s done!
  • Prep is Your Best Friend: This recipe moves fast at the end. Have all your veggies chopped and your seafood prepped and ready to go before you even turn on the stove. It makes for a much more relaxed cooking experience.
  • Bread is Not Optional: You absolutely need a good, crusty sourdough or French bread to sop up every last drop of that incredible broth. Trust me on this.
  • Spice it Up: If you love a spicy kick, feel free to add a bit more red pepper flakes or even a dash of your favorite hot sauce to the broth.
  • A Touch of Saffron: For a truly luxurious touch, add a generous pinch of saffron threads to the wine when you deglaze the pan. It adds a beautiful color and a subtle, earthy flavor.

Frequently Asked Questions (FAQ)

What’s the best wine to use for cioppino?

I always recommend a dry, crisp white wine that you would actually enjoy drinking. A Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic choices. It adds a crucial layer of acidity and brightness to the broth.

Can I make this ahead of time?

Yes and no. You can (and should!) make the tomato broth base up to 2 days in advance. Let it cool and store it in the fridge. When you’re ready to serve, just bring the broth back to a simmer and then proceed with cooking the seafood right before you eat. The seafood should always be cooked fresh.

What if I can’t find all the different types of seafood?

No problem at all! The beauty of this cioppino recipe is its flexibility. You can use any combination you like. Just use about 3-4 pounds of seafood total. Clams are a great substitute for mussels, and any firm white fish will do. Feel free to use just fish and shrimp if that’s what you have!

You’ve Got This!

I truly hope you give this cioppino recipe a try. It’s a dish that brings people together and always feels like a special occasion. Pour a glass of wine, put on some good music, and enjoy the process of creating a truly memorable meal. Happy cooking!

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