San Francisco’s foggy evenings call for comfort food that warms you from the inside out, and nothing captures this better than cioppino, the city’s famous seafood stew. Rooted in the traditions of Italian immigrants who brought their love for fresh seafood and hearty cooking to the Bay Area, cioppino is more than a meal—it’s a taste of San Francisco’s maritime history.

This one-pot dish is a harmonious blend of the ocean’s bounty, simmered in a rich, tomato-based broth infused with aromatic herbs and a splash of white wine. It’s a perfect centerpiece for family dinners or gatherings, bringing everyone together to savor its bold, briny flavors with a side of crusty bread for dipping.

A Bowl of History and Flavor

Cioppino originated in the late 19th century, crafted by fishermen in North Beach who pooled their daily catch into a communal stew. Over time, it evolved into a beloved classic that graces both high-end restaurants and humble kitchen tables. The beauty of cioppino lies in its versatility—you can adapt the recipe based on what’s fresh and available, making it a reflection of the sea’s changing seasons.

Now, you can bring a piece of San Francisco’s culinary legacy to your own kitchen with this straightforward recipe.

Recipe: Classic Cioppino

Ingredients:

For the Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups seafood or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Seafood:

• 1 lb mussels or clams, cleaned
• 1 lb white fish fillets (cod, halibut, or snapper), cut into chunks
• ½ lb shrimp, peeled and deveined
• ½ lb scallops
• 1 cup crabmeat (optional)

Instructions:

Prepare the Base:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and red bell pepper until softened, about 5 minutes. Add red pepper flakes if you like a bit of heat.
2. Stir in the crushed tomatoes, white wine, seafood or chicken broth, tomato paste, oregano, and basil. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.

Add the Seafood: 3. Turn up the heat slightly and add the mussels or clams to the pot. Cover and cook for about 5 minutes, or until the shells open. Discard any that remain closed. 4. Gently add the white fish, shrimp, scallops, and crabmeat. Let the stew simmer uncovered for 5–7 minutes, or until the fish flakes easily with a fork and the shrimp turn opaque.

Serve: 5. Ladle the cioppino into bowls and garnish with fresh parsley. Pair it with a loaf of crusty bread to soak up every drop of the savory broth.

The Perfect Pairing

Cioppino is best enjoyed fresh and hot, served alongside a chilled glass of white wine or a crisp beer. The combination of tender seafood and the robust, tomato-rich broth is both comforting and celebratory, perfect for any occasion.

This dish brings the essence of San Francisco’s vibrant food culture to your table, capturing the flavors of the sea and the spirit of community in every spoonful. Whether you’re recreating a special memory or trying it for the first time, cioppino is a delicious way to embrace the culinary soul of the City by the Bay.

Classic Cioppino: San Francisco's Iconic Seafood Stew

San Francisco’s foggy evenings call for comfort food that warms you from the inside out, and nothing captures this better than cioppino, the city’s famous seafood stew. Rooted in the traditions of Italian immigrants who brought their love for fresh seafood and hearty cooking to the Bay Area, cioppino is more than a meal—it’s a taste of San Francisco’s maritime history.

By Jason GriffithPublished on December 3, 2024

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Appetizers

Cuisine: Italian

Ingredients

• 1 teaspoon red pepper flakes (optional)
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 lb mussels or clams
• 1 lb white fish fillets (cod, halibut, or similar)
• 1 cup crabmeat (optional)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups seafood stock or broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and red pepper flakes, and cook for an additional minute.
3. Stir in the tomato paste, and cook for another minute to combine flavors.
4. Pour in the white wine, and let it simmer for about 5 minutes to reduce slightly.
5. Add diced tomatoes, oregano, basil, and seafood stock. Bring to a boil.
6. Reduce heat and let the broth simmer for 10 minutes.
7. Add mussels or clams to the pot, cover, and cook until they open, about 5 minutes.
8. Stir in the white fish and crabmeat, and cook until the fish is opaque and cooked through, about 5-7 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley, and accompanied by crusty bread.

Nutrition Information

@type: NutritionInformation

Calories: 400 calories

Protein Content: 35g

Carbohydrate Content: 20g

Fat Content: 15g

Tags: cioppino, seafood stew, Italian recipe, San Francisco, comfort food

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