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.

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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)

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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.

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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.