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)