Cioppino Fish Stew is an Italian-American fish soup loaded with all kinds of seafood. Scallops, clams, cod, shrimp, and more are cooked in a flavorful tomato and wine broth full of herbs and garlic. This delicious seafood stew is a special meal!
Cioppino Fish Stew
If you like seafood, then today’s retro fish soup recipe will thrill you to the bone! This is Cioppino (chu-peen-oh), it originated in San Francisco, where there is so much fabulous seafood from the Pacific Ocean.
The Italian Immigrants would fish off of a wharf in San Francisco. If they came back empty handed they would go around to the other fisherman and ask for what they could spare.
That’s why there are so many kids of seafood in this soup. Cioppino was inspired from other Italian fish soups, but used local seafood.
The Italian-Americans in the SF area used what was local, and created this now iconic seafood stew.
A versatile recipe
The great thing about this Cioppino recipe is that you don’t have to have EVERY kind of seafood written in the recipe. Use what you have, or can afford.
Or use what you can afford. I have added canned clams when I couldn’t get fresh. Sometimes I use salmon or halibut. It just depends.
You can use frozen seafood, I often do. Especially when I don’t feel like peeling shrimp!
I used to think that Cioppino was difficult to make, but it’s actually quite simple. Here are the steps to make it:
This fish soup is usually served with some crusty bread, in place of a pasta. The bread soaks up the flavorful broth and is wonderful!
How Long Does This Fish Stew Last?
In the fridge, Cioppino will last 3-4 days.
Can Cioppino be Frozen?
Yes, but the results when heated back up will not be as good as when it’s fresh.
If you do freeze this fish soup and reheat it, reheat very slowly on low heat. Stir occasionally.
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Cioppino Fish Stew
- 1/4 cup Olive Oil
- 2 lg Onions chopped
- 6 cloves Garlic minced
- 2 Bay Leaves
- 3 tsp Basil dried
- 1 tsp Thyme Leaves dried (not ground)
- 1 tsp Oregano dried
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 1 bunch Parsley chopped
- 1 28 oz can Crushed Tomatoes
- 1 14 oz can Stewed Tomatoes
- 1 8 oz bottle Clam Juice
- 2 cups White Wine
- 1 cup Chicken Broth low sodium
- 3/4 lb sm Clams
- 1/2 lb Mussels
- 1 1/2 lbs Shrimp ex. large, peeled & deveined
- 1 1/2 lbs Scallops jumbo
- 1/4 lb Calamari squid, cut in rings (optional)
- Dungeness Crab Legs or 1 cup crab meat (optional)
- 1 1/2 lbs Cod or Rock Fish, Salmon, etc, cubed large
- Heat a large Dutch oven or stock pot over med-high heat. When hot, add the olive oil, then add the onions. Cook, stirring occasionally, until onion turns translucent.
- Add the garlic and cook, stirring frequently, for about 30 seconds, until fragrant.
- Add the bay leaves, basil, thyme, oregano, salt, pepper, and parsley. Stir.
- Add the chicken broth, clam juice, and white wine. Stir.
- Add the crushed and stewed tomatoes. Stir. Put the lid on the pot, leaving a small gap for steam to escape. Bring to a simmer, then reduce the heat to low and let simmer for 30 minutes.
- Add the clams and cook for 5 minutes.
- Add the mussels, shrimp, and scallops, calamari, and crab legs and cook for 3 minutes.
- Add the remaining fish and crab legs.
- Place the lid on the pot. Bring to a low simmer, until the fish and the crab legs are cooked, about 5 minutes.
- Serve in large bowls with some crusty bread.
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