Description

Cioppino is a classic San Francisco seafood stew known for its rich tomato based broth and generous mix of fresh seafood. This comforting dish brings together clams, mussels, shrimp, scallops, firm white fish, and crab legs simmered gently with aromatics, herbs, and citrus. The flavor is bold yet balanced, with sweetness from tomatoes, briny notes from shellfish, and freshness from herbs and lemon. It is a hearty but elegant stew that feels rustic, warming, and deeply satisfying for seafood lovers.

Ingredients

Olive oil

Unsalted butter

Yellow onions finely chopped

Fresh garlic minced

Red bell pepper cored seeded and chopped

Celery finely chopped

Fresh flat leaf parsley chopped

Whole canned tomatoes with juice preferably San Marzano style

Clam juice

Seafood stock or white grape juice

Bay leaves

Dried basil

Dried oregano

Dried thyme leaves

Crushed red pepper flakes

Salt to taste

Fresh lemon juice

Small hard shell clams scrubbed

Fresh mussels cleaned and debearded

Extra large shrimp peeled and deveined

Bay scallops

Firm white fish fillets such as cod or halibut

Fresh steamed crab legs

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Instructions

1. Heat olive oil gently in a large Dutch oven and add butter allowing it to melt slowly

2. Add onions garlic bell pepper celery and parsley and cook until softened and fragrant

3. Add whole tomatoes breaking them gently as they go into the pot along with their juices

4. Pour in clam juice and seafood stock or white grape juice and stir well

5. Add bay leaves dried basil oregano thyme red pepper flakes salt and lemon juice

6. Bring the mixture to a gentle simmer then lower heat and let the broth cook slowly until rich and aromatic

7. Clean clams and mussels thoroughly and discard any damaged or open shells

8. Gently add clams mussels shrimp scallops and fish fillets to the simmering broth

9. Cover the pot and cook until shells open and seafood is just cooked through

10. Add crab legs and allow them to heat through gently

11. Remove bay leaves adjust seasoning if needed and serve hot with toasted bread

Notes

Keep the heat gentle once seafood is added to avoid overcooking and toughness

Avoid stirring too much after adding fish to keep the pieces intact

Always discard any clams or mussels that do not open during cooking

The broth can be prepared in advance and refrigerated then reheated gently before adding seafood

Flavor improves with time so resting the broth before serving enhances depth

Serve immediately for best texture and freshness

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main course
Method: Simmering
Cuisine: American