San Francisco Cioppino Recipe

Cioppino is a classic seafood stew with roots in the Italian-American community of San Francisco. Bursting with fresh seafood, a flavorful tomato-based broth, and aromatic herbs, this dish is both comforting and impressive. Here’s how to make an authentic San Francisco-style cioppino that will delight your taste buds.

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Ingredients

Gather these fresh and flavorful ingredients for your cioppino:

Seafood

• 1 pound of mussels, scrubbed and debearded
• 1 pound of clams, scrubbed
• 1 pound of large shrimp, peeled and deveined
• 1 pound of firm white fish (such as halibut or cod), cut into chunks
• 1/2 pound of scallops (optional)

Broth Base

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1/2 cup dry white
• 1 can (28 ounces) of crushed tomatoes
• 2 cups seafood or fish stock
• 1 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Fresh Herbs and Garnishes

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 loaf of crusty sourdough bread, for serving

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Instructions

1. Prepare the Broth

1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Sauté the onions and fennel until soft and translucent, about 5 minutes.
3. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in the white and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
5. Stir in the crushed tomatoes, seafood stock, water, oregano, and a pinch of salt and pepper. Simmer the broth for 15-20 minutes to let the flavors meld.

Pro Tip: To deepen the flavor of the broth, add a teaspoon of anchovy paste or a splash of fish sauce. These ingredients enhance the umami without overpowering the dish.

2. Add the Seafood

1. Start with the clams and mussels, adding them to the simmering broth. Cover the pot and cook for 5 minutes, or until they begin to open.
2. Add the shrimp, fish, and scallops, cooking for another 5-7 minutes. Be careful not to overcook the seafood; it should be tender and juicy.
3. Discard any clams or mussels that do not open.

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Serving Suggestions

1. Ladle the cioppino into bowls, making sure to include a variety of seafood in each serving.
2. Sprinkle generously with fresh parsley and basil for a burst of color and flavor.
3. Serve with thick slices of crusty sourdough bread to soak up the rich, savory broth.

Pro Tip: Warm the sourdough bread in the oven and rub it with a garlic clove for an extra layer of flavor.

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Customization Ideas

• Add crab: Dungeness crab is a traditional addition to San Francisco cioppino. Simply crack the shells and simmer the pieces in the broth during the final steps.
• Spice it up: If you like heat, increase the red pepper flakes or add a splash of your favorite hot sauce.
• Go gluten-free: Skip the bread and serve cioppino over steamed rice or cauliflower rice.

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Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheating: Warm gently on the stovetop over low heat to avoid overcooking the seafood.

Pro Tip: Cioppino tastes even better the next day as the flavors continue to develop.

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Final Thoughts

San Francisco cioppino is more than just a meal—it’s an experience. The rich, aromatic broth paired with an abundance of fresh seafood makes this dish perfect for gatherings or a special family dinner. Try this recipe, and bring a taste of the Bay Area to your table!