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Classic Cioppino

Classic Cioppino ~ iconic San Franciscan-style seafood stew made with tomatoes, wine, spices and herbs.

Classic Cioppino, in serving bowl with spoon

Classic Cioppino

I have been wanting to make Cioppino for some time now, that iconic San Francisco-style seafood stew cooked with tomatoes, wine, spices and herbs.  I love seafood stews like Cioppino and bouillabaisse but I’ve never attempted to make either at home.  After being inspired to try making a classic Cioppino by a couple other food bloggers, I took the plunge and did it.  So, so glad I did!

Classic Cioppino, in pot with sourdough bread in background

There are several dishes I’ve not tried to make at home for a few reasons.  They seem too complicated or time consuming for a home cook so, instead, I order them at a favorite restaurant.  And with a family of five to feed, some things like Cioppino are not going to go over big.  Lastly, this is a very expensive dish to make, seafood ain’t cheap!  But the girls are gone, I knew Meathead would love this and I went ahead and gave it a go.

Classic Cioppino, close up in bowl with sourdough bread in background

I would definitely say Cioppino at home is a special occasion, either for Sunday dinner or for entertaining.  My special occasions yesterday were National Lobster Day, it was Sunday, and I had the time and desire to tackle this dish for the first time, and I wanted a special pre-debate dinner.  I knew I’d have plenty left over for a couple more meals.

Classic Cioppino, lobster tails

Like I do whenever I’m trying something new, I research a bit, check my messy recipe drawer and any recipes I may have bookmarked.  I was inspired by and adapted this version of Cioppino from Aly Romero of Aly’s Elegant Eats, and Kris Longwell of How to Feed a Loon, both food bloggers I admire.  You can find Aly’s Cioppino recipe on the Yumavore app, a really great collection of recipes for home cooks.

Classic Cioppino, fish ingredients, mussels, clams, shrimp, lobster, cod and scallops

In terms of seafood, I used lobster, shrimp, mussels, clams, scallops and cod.  Crab legs are traditional but not always available so I used lobster.  It is also traditional to use white fish fillets, like halibut or cod.  I used cod because I splurged on lobster and cod is less expensive than halibut, which is not always available anyway.  Shrimp, mussels and clams are usually in Cioppino and scallops sometimes, too.  I just added a few because Meathead loves scallops.  This is a lot of seafood.

Classic Cioppino, lobster tails simmering in pot of boiling water

Classic Cioppino, lobster cooking in pot next to ice water bath

I went ahead and made my seafood stock using the shells from the shrimp and lobster, like Aly does.  But you could certainly use bottled clam juice instead, like Kris does, and save yourself some time and work.  It really isn’t that difficult, just have everything prepped and ready to go, like I always say, mise en place makes a difference when cooking.

Classic Cioppino, ingredients photo minus the seafood

Classic Cioppino, sauce simmering in pot

Lastly, this Cioppino needs a classic crusty sourdough for sopping up the most delicious broth ever.  I made a garlic sourdough bread and it was perfect.  A food blogger friend and I shared a laugh yesterday about how great it is that San Francisco is known for this beautiful seafood stew and our respective areas are known for pasties and Provel cheese!  But I bet our BBQ here in Missouri is way better than anywhere in California, ha!

Classic Cioppino, close up in bowl with spoon

So, that’s it folks.  My version of Classic Cioppino and, if I do say so myself, it was as good as any restaurant’s.  Meathead could not stop raving about it after each and every bite.  Thanks Aly and Kris for giving me the courage to try this outrageous San Francisco-style seafood stew at home ~ I will definitely be making it again ~ Cheers, Kelly

Classic Cioppino, in serving bowl with spoon showing all the seafood

Classic Cioppino

If you’ve tried this Classic Cioppino or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I’m cooking in my kitchen and recipes.  Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.

Classic Cioppino

Classic Cioppino ~ iconic San Franciscan-style seafood stew made with tomatoes, wine, spices and herbs.
4.93 from 13 votes
Print Pin Rate
Course: Fish/Seafood/Main Course, Stew
Cuisine: Italian/American
Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Servings: 4
Author: Kelly ~ the hungry bluebird

Ingredients

  • 4 lobster tails
  • 1 pound extra large shrimp ~ I used black tiger shrimp
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • ½ yellow onion, diced
  • 2 bay leaves
  • Several sprigs parsley
  • ½ teaspoon black peppercorns
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter (I use Kerrygold salted butter, most recipes call for unsalted butter)
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, chopped
  • ½ cup chopped celery
  • ¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • ½ dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 4 cups home made seafood stock, directions below (or two 8-ounce bottles clam juice)
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 12 small little neck clams, scrubbed
  • 12 mussels, scrubbed and de-bearded
  • 6 scallops
  • 1 pound firm white fish fillets (halibut, cod or haddock are good choices)
  • Olive oil

Instructions

  • Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  • To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  • In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.
  • Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.
  • Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and their juices to the pot. Stir and bring to a boil and then simmer for 30 minutes to one hour to develop the broth. (If you didn't make the seafood stock, this is where you could add 2 bottles of clam juice instead.) This stock/broth can be made ahead of time and refrigerated for up to 2 days.
  • Add the clams, discarding any that are open. Cover and cook at a steady simmer for 5 minutes.
  • Meanwhile, heat a large skillet over medium heat and drizzle with olive oil. Dry cod and scallops and sprinkle with salt and pepper. Add the cod and scallops to the pan and sear cod for 5 minutes undisturbed. Carefully flip cod and scallops and add a few ladles of broth mixture to the pan to finish cooking.
  • Back to the pot with the clams, carefully stir in the mussels, lobster meat and shrimp. Cover and simmer for about 5 - 7 minutes until just cooked through and clams and mussels have opened (discard any unopened clams or mussels). Remove bay leaves and taste for salt.
  • In shallow bowls, place a portion of cod and scallops and ladle the seafood stew over the top. Sprinkle with some chopped parsley and serve immediately with warm crusty sourdough bread. Enjoy!
Keyword: cioppino, authentic cioppino, San Francisco cioppino recipe, seafood stew
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Inspired by, and adapted from, Aly’s Elegant Eats and How to Feed a Loon.

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David Moya

Friday 29th of May 2020

This recipe is the real deal. While I do make my own personal adjustments, when followed perfectly this is better than any other cioppino recipe out there. I like to use king crab, lobster, jumbo shrimp, clams and scallops. I use 1.5 x the recipe for the broth and use both the San Maranzo tomatoes and some hand crushed heirlooms. The broth is so good I feel like I just like more. I also use a larger variety of onions and cook them accordingly. I also like to use red wine.

VM

Tuesday 21st of April 2020

This recipe is a keeper! I did the quicker clam juice method- & it came out great- thanks for sharing.

Kelly

Tuesday 28th of April 2020

Yay!! The broth is so good either way.

Tara M.

Sunday 5th of April 2020

Made this evening, absolutely delicious. Made the stock from shells and everything came together perfectly. Very nice balance. Thank you for the recipe - this will be a go to in the future!

Kelly

Sunday 5th of April 2020

I think the homemade stock makes such a difference, so glad you liked it, and thank you.

Crystal

Monday 9th of March 2020

Absolutely delicious!!!!!

Kelly

Wednesday 11th of March 2020

It's so good, glad you thought so, too!

M

Tuesday 10th of December 2019

Which dry white did you use or would you recommend?

Kelly

Tuesday 10th of December 2019

I usually use an Italian Pinot Grigio.

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