Name: Best-Ever Cioppino Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 1 (14.5 oz) can crushed tomatoes; 1 (14.5 oz) can diced tomatoes; 2 cups seafood stock or water; 1 tablespoon lemon juice; Salt and pepper to taste; 1 pound white fish fillets (such as cod or haddock); 1 pound shrimp, peeled and deveined; 1 pound mussels, cleaned and debearded; 1 pound clams, scrubbed; 1/2 pound squid, cut into rings (optional); Fresh parsley for garnish; Lemon wedges for serving

Jump to Recipe· 4.2 from 55 reviews

If you have ever dreamed of savoring a seafood stew that bursts with bold flavors, tender fish, and a tomato broth that sings, then you need to make this Best-Ever Cioppino Recipe. This classic Italian-American dish from San Francisco’s waterfront is a heartwarming, briny delight that brings together fresh shrimp, clams, mussels, and white fish in a rich, herbaceous tomato base. It strikes the perfect balance between comforting and vibrant, making it a show-stopping meal for seafood lovers and anyone who appreciates soulful cooking.

Ingredients You’ll Need

The image shows many crab shells and pieces inside a container. The shells are mostly white with bright orange and red parts, broken into uneven pieces with some soft white meat still inside. The crab pieces are messy and stacked on top of each other with sharp edges and rough textures. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple but vital ingredients. Each one adds a layer of flavor, texture, or color, making your cioppino not just delicious but visually inviting as well. Using fresh seafood and pantry staples ensures you get a dish full of depth without needing to hunt down hard-to-find components.

2 tablespoons olive oil: This is your flavor carrier for sautéing veggies and building the broth’s base.
1 large onion, chopped: Adds gentle sweetness and depth to the broth’s foundation.
4 cloves garlic, minced: Infuses that unmistakable punch essential in any Italian stew.
1 teaspoon red pepper flakes: Gives just the right amount of heat to balance tomato sweetness.
1 teaspoon dried oregano: Classic herb that complements tomato’s acidity beautifully.
1 teaspoon dried basil: Contributes a fragrant, savory note that ties everything together.
1 bay leaf: Adds an aromatic, slightly floral layer to the broth.
1 (14.5 oz) can crushed tomatoes: Core of the broth with rich, tangy flavor.
1 (14.5 oz) can diced tomatoes: Adds texture and deepens the tomato character.
2 cups seafood stock or water: Forms the flavorful liquid foundation for simmering seafood.
1 tablespoon lemon juice: Brightens and balances the richness of the stew.
Salt and pepper to taste: Essential for perfect seasoning.
1 pound white fish fillets (cod or haddock): Firm texture that stands up to simmering and flakes perfectly.
1 pound shrimp, peeled and deveined: Adds sweetness and delicate bite.
1 pound mussels, cleaned and debearded: Briny goodness that is key for authentic cioppino.
1 pound clams, scrubbed: Chewy texture that absorbs the broth’s flavors.
1/2 pound squid, cut into rings (optional): For a tender, slightly chewy addition that enriches the dish.
Fresh parsley for garnish: Adds freshness and a pop of color.
Lemon wedges for serving: Gives diners a fresh citrus burst to finish their bowls.

How to Make Best-Ever Cioppino Recipe

Step 1: Prepare the Broth

Start by heating olive oil in a large heavy-bottomed pot over medium heat. Sauté the chopped onion until it becomes soft and translucent, about 5-6 minutes. This slow cooking builds a sweet, savory base. Add the minced garlic and cook until fragrant, roughly one minute. Stir in red pepper flakes, oregano, basil, and bay leaf, letting these aromatics mingle in the oil, releasing their flavors to create a deeply flavored broth.

Next, pour in both crushed and diced tomatoes, stirring to combine. Let the tomato mixture simmer for about 5 minutes as it thickens slightly and the flavors meld beautifully. Then add the seafood stock or water, bringing the whole pot to a gentle simmer. Allow it to cook uncovered for 15-20 minutes to intensify the flavors and let the broth reduce slightly.

Finish the broth by seasoning with salt, pepper, and a tablespoon of lemon juice. The acidity from the lemon brightens the richness and balances the tomato’s natural sweetness, giving your broth the perfect dimension.

Step 2: Cook the Seafood

Begin by adding the white fish fillets to the simmering broth. Because they take the longest to cook, allow them to gently poach for 5-7 minutes until they begin to flake apart easily with a fork.

Then add shrimp and mussels, stirring carefully to combine. Cook for an additional 5-7 minutes, until the shrimp turn pink and opaque and the mussels pop open—discard any that remain closed for safety. If you’re including clams and squid, add them now and cook for 3-4 more minutes, until the clams open and squid rings become tender.

Step 3: Final Touches

Gently stir the stew to meld all its seafood and broth together. Taste one last time and adjust salt, pepper, or lemon juice to ensure your flavor balances perfectly. Ladle the piping hot cioppino into bowls so that everyone gets a generous mix of the seafood, then garnish with fresh parsley for a burst of color and freshness.

Don’t forget the lemon wedges — a quick squeeze adds a crisp finish that enhances every bite. Serve your Best-Ever Cioppino Recipe with crusty bread or toasted baguette slices, perfect for soaking up every drop of that flavorful broth.

How to Serve Best-Ever Cioppino Recipe

A white bowl filled with a rich red tomato broth layered with large shrimps, clams, and mussels spread evenly throughout. The seafood is mixed with chopped tomatoes and sprinkled with fresh green herbs on top. Pieces of toasted bread rest beside the bowl. The scene is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley is more than just a pretty addition—it brings a subtle herbaceous freshness that cuts through the richness and makes each bowl visually inviting. Lemon wedges are a must-have for guests to personalize their citrus kick, brightening each mouthful beautifully.

Side Dishes

The ideal companions are crusty, toasted bread or garlic-rubbed baguette slices. They are perfect for soaking up all the luscious tomato and seafood broth. A simple green salad dressed lightly with lemon vinaigrette also pairs well, adding a crisp contrast without overpowering the stew’s flavors.

Creative Ways to Present

Serve your cioppino in deep rustic bowls that showcase the beautiful colors and textures of the seafood. To elevate presentation, scatter some chopped fresh herbs around the edges or nestle in a couple of lemon wedges right on top. For a fun twist, try serving the broth separately as a consommé with seafood on skewers for an interactive dining experience that turns heads.

Make Ahead and Storage

Storing Leftovers

Leftover cioppino keeps very well in an airtight container in the refrigerator for up to 2 days. Store the seafood and broth together but try to consume within this timeframe to enjoy the seafood at its freshest without off-flavors.

Freezing

While the broth can freeze beautifully, it is best to freeze the broth separately from the seafood. Freeze the broth in a container for up to 3 months. Seafood tends to lose its texture upon freezing and reheating, so it’s better added fresh when possible.

Reheating

Reheat leftovers gently on the stovetop over low heat. If frozen, thaw in the fridge overnight first. Add fresh seafood if you want to revive the dish closer to its original texture. Avoid boiling which can toughen the seafood.

FAQs

Can I use other types of seafood in this Best-Ever Cioppino Recipe?

Absolutely! While the traditional mix includes fish, shrimp, mussels, clams, and squid, feel free to add scallops, lobster, or crab to suit your tastes and what’s fresh at the market. Just adjust cooking times accordingly.

Is this recipe very spicy?

The red pepper flakes add a gentle heat that balances the tomato’s sweetness but you can easily reduce or omit them if you prefer a milder stew without losing any delicious flavor.

What can I use if I don’t have seafood stock?

Seafood stock is ideal, but fish or vegetable broth works well too. If none are available, water can be used, though the broth won’t be as richly flavored.

Can I make this Best-Ever Cioppino Recipe vegetarian?

While traditionally seafood-based, you can make a vegetarian version by swapping seafood for hearty vegetables like artichokes or mushrooms and using vegetable broth instead of seafood stock. The flavor will be different but still satisfying.

How long does it take to make this cioppino?

The entire process takes about 1 hour and 30 minutes, including preparing the broth and cooking the seafood. Taking your time ensures a deeply flavorful, perfectly textured stew.

Final Thoughts

There is something truly magical about gathering around bowls of Best-Ever Cioppino Recipe, rich with ocean flavors and warmth that feels like a cozy hug. Whether you’re feeding a crowd or treating yourself, this recipe promises to be a memorable centerpiece. Give it a try, and you might just find your new favorite seafood stew to impress guests and satisfy cravings alike.

Best-Ever Cioppino Recipe

Ingredients You’ll Need