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Cioppino is an Italian seafood stew with fish, shrimp, clams, mussels, and more. This is an easy seafood cioppino recipe that is delicious and tastes just like San Francisco!
One Pot Seafood Cioppino Recipe
Originated from San Franciso, Cioppino is a seafood stew in tomato-based soup with a ton of fish and shellfish in the recipe: fish, shrimp, clam, mussel, squid, crab and scallop.
It’s an easy stew that you can make in one pot on stovetop, using your favorite seafood.
Ingredients For Seafood Cioppino
This is the best cioppino recipe and calls for the following ingredients:
- Shrimp or tiger prawn
- Firm white fish such as halibut
- Clams such as Manila clams or little neck clams
- Scallops
- Mussels
- Squid
See the recipe card for full information on ingredients.
The sauce is similar to a soup and is made of garlic, onion, fresh tomatoes, tomato paste, white wine and water.
What Is The Difference Between Cioppino And Bouillabaisse
Cioppino is an Italian-American recipe, created by fishermen in the San Francisco bay area. Bouillabaisse is a French seafood soup made with fish stock while Cioppino is tomato-based.
While both are seafood dishes, they are completely different in terms of taste, presentation and recipe.
Frequently Asked Questions
This Cioppino recipe is only 567 calories per serving.
What To Serve With Cioppino
This meal is best served with a crusty bread, to sop up the tomato sauce. For a wholesome Italian meal and easy weeknight dinner, I recommend the following recipes.
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Cioppino
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/2 small onion, diced
- 12 oz (350g) tomatoes, diced
- 3 tablespoons tomato paste
- 1/2 tablespoon dried chili flakes
- 1 cup white wine
- 1 cup water
- 1 bunch Italian parsley leaves, chopped
- salt, to taste
Seafood:
- 8 oz (230g) halibut , or other firm white fish, cut into cubes
- 4 oz (120g) scallops
- 4 oz (120g) tiger prawn, shelled and deveined
- 8 oz (230g) little neck clams, or Manila clams
- 8 oz (230g) mussels, bearded and scrubbed
- 4 oz (120g) squid, cleaned, cut into rings
Instructions
- Heat the olive oil in a large, deep pot over medium heat. Sauté the garlic and onion until they become aromatic but are not browned. Add the diced tomatoes, tomato paste, and chili flakes, and continue to stir for about 1 minute.
- Pour in the white wine and water, then simmer on low heat. Cover and cook for about 30 minutes.
- Turn the heat up to high and add all the seafood ingredients along with the parsley leaves. The stew is ready once the clams and mussels open. Add salt to taste and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe over and over again, It is delicious every time! Thanks for sharing!
What type of tomatoes?
Regular tomatoes are fine.
Love Cioppino and the ones at San Francisco
Cippinno is a San Francisco original.
Italian immigrants played a major role in developing California’s important fishing industry.
Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was leftover from the day’s catch.
this recipie lacks spies, I added old bay seasoning to give it more flavor
Good idea.
We made this dish with friends for New Years Eve & I just have to say “thanks!” Absolutely delicious. We will be making this again for sure. We didn’t deviate from your recipe at all, just doubled it. With fresh bread & a nice salad we felt like this was a gourmet restaurant meal. In the comfort of our own home with our crazy kids running around. So, Happy New Year & I can’t wait to try more of your recipes!
Hi Beth, thanks so much for raving about this Cioppino recipe. Sounds like a great idea, I should have done it last night. Happy new year and happy trying out my recipes. You can check out all my recipes here: https://www.666630.xyz/recipe-index-gallery/ :)
Living in the San Francisco bay area, I have heard the stories many times. Virtually all versions speak to fisherman “chipping in” with seafood treasures from their daily catch. Some authentic fish mongers would make a big pot, and customers would bring in the own pots to fill an take home for supper. An authentic twist that seems to be often neglected in cookbooks is the addition of pesto. Because we are in San Francisco, crab, if in season, is mandatory. Our local crab is dungeness.