Embark on a seafood journey inspired by the charm of the Bay Area with our recipe for the iconic San Francisco Style Cioppino. This seafood stew captures the essence of the seafood markets and waterfront eateries that have made Cioppino a beloved classic.
The great thing about Cioppino is that the rich broth works with just about any seafood. Firm whitefish, shrimp, scallops, clams, lobster tails and crab claws all work well. Always select the freshest fish available and cook it that day.
This is an adaptation of a recipe by Giada De Laurentiis on the Food Network. The spices and seafood selection were modified a bit for my personal preferences, but the complex underlying flavors of the rich broth are all Giada's.
With gratitude to Giada for the inspiration, let's dive into making the fragrant broth and succulent seafood that defines this classic Cioppino. The best part is that this easy-to-make recipe can be ready in under one hour.
If you like seafood, try some of my other recipes including Lobster Tempura, Chicken Fried Lobster, Crawfish Tempura and Seafood Gumbo with Andouille Sausage.
Ingredients
- Olive oil
- Fennel bulb
- Yellow onion
- Shallots
- Kosher salt
- Garlic cloves
- Red pepper flakes
- Canned diced tomatoes
- Dry white wine
- Seafood stock
- Bay leaves
- Manilla clams
- Shrimp
- Red snapper
- Crab claws
See recipe card for quantities.
Instructions
Make the Cioppino Broth
Cut the fennel bulb in half lengthwise, then cut each half into thin, half-moon shaped pieces.
Begin by heating the oil in a Dutch oven medium heat. Add the sliced fennel, onion shallots and salt. Sauté until the onion and fennel softens, about 10 minutes.
Then add the garlic and red pepper flakes and sauté for an additional two minutes. Add the tomato paste and stir well.
Finally, add canned tomatoes and juice.
Add the Seafood
After the broth has simmered for 30 minutes, add whatever hard shell seafood you are using. In this recipe, I used clams and crab claws. Cover and cook for 5 minutes. Next, add the soft seafood, like shrimp and fish, and simmer until the shrimp and fish are just cooked through, about 5 minutes.
Add the white wine, seafood stock and bay leaf. Stir well, cover and simmer for at least 30 minutes to allow the flavors to blend.
Next, add the soft seafood and simmer until the it is just cooked through, about 5 minutes. Be very careful stirring after the fish is added. The fish in delicate and will break apart.
Be sure to remove and discard any shellfish (e.g. clams) that did not open. Adjust seasonings as needed and serve. Like I said, this is incredibly easy to make. Enjoy!
Substitutions
The great thing about Cioppino is that you can use pretty much any seafood that you like. I prefer to have a selection that includes at least one type of firm fish, some shellfish, like littleneck clams, and shrimp. Buy what looks fresh that day.
Equipment
The Cioppino in this recipe was made in a Dutch oven, but a large, heavy stockpot would work just fine.
Storage
Store leftover Cioppino in an airtight container in the refrigerator for up to 2 days. Shrimp and crab claws will reheat well, but the fish may fall apart. Think about buying more fresh fish.
Top Tip
Resist the temptation to stir the Cioppino any more than necessary after adding the fresh fish or it will literally fall apart.
As you enjoy the rich flavors of San Francisco Style Cioppino, we extend a special thanks to Giada De Laurentiis for creating her original recipe for this iconic seafood stew.
Whether shared with loved ones or enjoyed in a moment of personal indulgence, this Cioppino brings the charm of San Francisco's waterfront into our own kitchens. Here's to the joy of creating a truly sensational San Francisco dish. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
San Franciso Style Cioppino Recipe
Ingredients
Method
- Heat the oil in a large pot over medium heat. Add the sliced fennel, onion shallots and salt. Sauté until the onion softens, about 10 minutes.
- Add the garlic and red pepper flakes and sauté for an additional 2 minutes. Add the tomato paste and stir well.
- Add the canned tomatoes (and juice), wine, seafood stock and bay leaf. Stir to combine. Cover and simmer for at least 30 minutes to allow the flavors to blend.
- Add the clams and crab claws, cover and cook for 5 minutes. Add the shrimp and fish then simmer until the shrimp and fish are just cooked through, about 5 minutes. Be careful stirring after the fish is added. The fish in delicate and will break apart.
- Remove and discard any clams that did not open. Adjust seasonings as needed and serve.
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