I just nailed a Cioppino Recipe that yields an outrageously restaurant-worthy bowl you’ll want people to see before they get a spoon.

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I’m obsessed with this Cioppino Recipe because it hits like a briny, tomatoey punch that actually makes me forget takeout. I love the chaotic pile of mussels, shrimp and big chunks of cod all swimming in that garlicky, wine-scented broth.

But it’s the white wine and the way crusty bread soaks up every last ridiculous drop that seals the deal. I don’t want delicate.

I want loud seafood stew that smells like the bay and makes you talk with your hands. No fuss, no pretension.

Just salt on my lips and the bowl gone in minutes and messy sauce too.

Ingredients

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Olive oil: gives silky mouthfeel, helps everything meld.
Butter: adds comfort and a bit of richness.
Onion: sweet base, makes the broth cozy.
Fennel: licorice note and nice crunch.
Garlic: punchy aroma, you’ll want more.
Red pepper flakes: heat hit, adjust to taste.
Dried oregano: herbal backbone, subtle earthiness.
Bay leaves: background depth, almost savory glue.
Tomato paste: concentrated tomatoiness, thickens the broth.
Crushed tomatoes: bright acidity and rustic texture.
White wine: brightens the broth with a bit of zing.
Clam juice: briny ocean flavor, boosts seafood notes.
Sugar: tames acidity, optional but handy.
Salt: pulls flavors forward, essential seasoning.
Pepper: gentle bite and warm spice.
Mussels: briny, tender bites that open up while cooking.
Clams: chewy, salty pockets of ocean goodness.
Shrimp: sweet, firm protein that cooks fast.
White fish: flaky, mild canvas for the broth.
Squid rings: chewy texture and subtle sweetness.
Parsley: fresh brightness, quick color pop.
Basil: sweet herb lift, nice if you’ve got it.
Lemon: bright finish, squeeze it over bowls.
Bread: crusty vehicle for soaking up sauce.

Ingredient Quantities

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 large yellow onion, roughly chopped

1 medium fennel bulb, trimmed and sliced

4 garlic cloves, minced

1/4 tsp red pepper flakes, or more if you like heat

1 tsp dried oregano

2 bay leaves

2 tbsp tomato paste

28 oz crushed tomatoes (one can)

1 cup dry white wine

2 cups clam juice or seafood stock

1 tsp granulated sugar (optional, to balance acidity)

1 1/2 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

1 lb mussels, cleaned and debearded

1 lb small clams, scrubbed

1 lb large shrimp, peeled and deveined

1 lb firm white fish (cod or halibut), cut into chunks

8 oz squid rings, sliced

1/4 cup fresh parsley, chopped

2 tbsp fresh basil, chopped (optional but nice)

1 lemon, cut into wedges for serving

Crusty bread or sourdough, for serving

How to Make this

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1. Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy pot over medium heat until the butter melts and foams a little, then add the chopped onion and sliced fennel and cook, stirring, until soft and starting to brown, about 8 minutes.

2. Add the minced garlic, 1/4 tsp red pepper flakes, 1 tsp dried oregano and 2 bay leaves and cook for 1 minute more until fragrant, don’t let the garlic burn.

3. Stir in 2 tbsp tomato paste and cook 2 minutes, then pour in 1 cup dry white wine to deglaze the pan scraping up brown bits, let the wine reduce by about half, 3 to 4 minutes.

4. Add the 28 oz crushed tomatoes, 2 cups clam juice or seafood stock, 1 tsp granulated sugar if you want to cut the acidity, 1 1/2 tsp kosher salt and 1/2 tsp black pepper, bring to a gentle simmer and let it cook uncovered 15 minutes so the flavors mellow and the sauce thickens slightly.

5. Taste and adjust seasoning now, add more salt or red pepper flakes if you want more heat, remember the clams and mussels add briny salt so go easy.

6. Add the cleaned mussels and clams to the simmering sauce, cover the pot and steam until most of them open, about 5 to 7 minutes, tilt out any that stay tightly closed and discard them.

7. Reduce the heat to medium low, then gently add the shrimp, chunks of white fish, and squid rings, simmer just until the shrimp are pink and the fish flakes easily, about 3 to 5 minutes; don’t overcook or the seafood will be rubbery.

8. Remove bay leaves, stir in 1/4 cup chopped parsley and 2 tbsp chopped basil, and finish with a little extra butter or a splash of olive oil if you want a silky broth, check seasoning one last time.

9. Serve cioppino hot with lemon wedges for squeezing and plenty of crusty bread or sourdough to soak up the broth, sprinkle a bit more parsley on top if you’re feeling fancy.

Equipment Needed

1. Large heavy pot or Dutch oven (big enough to hold all the seafood and sauce)
2. Chef’s knife (for chopping onion, fennel and herbs)
3. Cutting board
4. Wooden spoon or heatproof spatula (for stirring and scraping up brown bits)
5. Measuring cups and spoons
6. Ladle (for serving and skimming broth)
7. Tongs (to add and remove mussels, clams and fish pieces)
8. Colander or fine mesh sieve (to rinse and drain shellfish)
9. Can opener (for the crushed tomatoes)

FAQ

Q: Can I make cioppino ahead of time?

A: Yes. Make the broth and base seafood day ahead and refrigerate. Add delicate seafood like shrimp, mussels and clams right before serving so they dont overcook. Reheat gently on low and finish with fresh herbs and lemon.

Q: What can I substitute for clam juice?

A: Use low sodium fish or seafood stock, or even a light chicken stock in a pinch. If you only have bottled clam juice, dilute a little with water so the salt level is right.

Q: My mussels or clams dont open while cooking. Are they bad?

A: If a shellfish stays tightly closed after a few minutes of cooking, discard it. Open shells mean they are cooked and safe to eat. Also always discard any shellfish that were open before cooking.

Q: How do I stop the fish from falling apart?

A: Use firm, cold fish like cod or halibut and cut into large chunks. Add fish near the end and simmer gently just until opaque, about 5 to 7 minutes depending on size.

Q: Can I make this spicier or milder?

A: Yes. Adjust the red pepper flakes to taste. For milder, leave them out and serve crushed red pepper at the table. For more heat, add a pinch or two or a splash of hot sauce.

Q: Whats the best way to serve cioppino?

A: Ladle into deep bowls over torn crusty bread or with slices of sourdough for dipping. Finish with chopped parsley, basil if you like, and lemon wedges. A glass of the same dry white wine you cooked with works great too.

Classic Cioppino Recipe Substitutions and Variations

Extra virgin olive oil
- Light olive oil, if you want less olive flavor
- Neutral oil like canola or vegetable, for higher heat and milder taste
- 2 tbsp butter alone, for richer, slightly sweeter broth
Dry white wine
- Dry vermouth, same acidity and a hint of botanicals
- Chicken or vegetable stock, 1 cup, for no-alcohol option
- 1/2 cup white grape juice plus 1/2 cup stock, if you want sweetness without booze
Clam juice or seafood stock
- Low-sodium chicken stock, similar body but milder seafood taste
- Vegetable stock with a splash of soy sauce and a piece of kombu, for umami and briny notes
- Water plus a teaspoon of fish sauce, if you need seafood depth quickly
Firm white fish (cod or halibut)
- Rockfish or snapper, flakes hold up well in the stew
- Monkfish, meatier texture that wont fall apart
- Firm salmon, if you like stronger flavor, but reduce cooking time a bit

Pro Tips

1) Clean shellfish right before cooking, not hours ahead. Mussels and clams suck up water fast so scrub and debeard them, then keep them chilled on ice until they go in the pot. Toss any that are cracked or stay tightly closed after a gentle tap, theyre not worth the risk.

2) Browning the onion and fennel is worth the extra 5 minutes. Let them get a little color and those browned bits will give the broth more depth. Don’t crank the heat though, stir often so nothing burns.

3) Reduce the wine well before adding tomatoes. Let it shrink by at least half so the alcohol cooks off and you keep the bright acidity without a boozy bite. Also taste and only add salt after the clams and mussels have been added, they bring a lot of brine.

4) Watch the seafood closely, cook in stages and pull it off just as it becomes opaque. Shrimp will go from perfect to rubbery in a minute or two, and fish flakes with gentle pressure. Finish the pot with a knob of butter or a splash of good olive oil for a silky broth, and always serve with plenty of crusty bread to soak up the juices.

Classic Cioppino Recipe

Recipe by Sarah level

0.0 from 0 votes

I just nailed a Cioppino Recipe that yields an outrageously restaurant-worthy bowl you’ll want people to see before they get a spoon.

Servings

servings

Calories

446

kcal

Equipment: 1. Large heavy pot or Dutch oven (big enough to hold all the seafood and sauce)
2. Chef’s knife (for chopping onion, fennel and herbs)
3. Cutting board
4. Wooden spoon or heatproof spatula (for stirring and scraping up brown bits)
5. Measuring cups and spoons
6. Ladle (for serving and skimming broth)
7. Tongs (to add and remove mussels, clams and fish pieces)
8. Colander or fine mesh sieve (to rinse and drain shellfish)
9. Can opener (for the crushed tomatoes)

Ingredients

2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 large yellow onion, roughly chopped
1 medium fennel bulb, trimmed and sliced
4 garlic cloves, minced
1/4 tsp red pepper flakes, or more if you like heat
1 tsp dried oregano
2 bay leaves
2 tbsp tomato paste
28 oz crushed tomatoes (one can)
1 cup dry white wine
2 cups clam juice or seafood stock
1 tsp granulated sugar (optional, to balance acidity)
1 1/2 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
1 lb mussels, cleaned and debearded
1 lb small clams, scrubbed
1 lb large shrimp, peeled and deveined
1 lb firm white fish (cod or halibut), cut into chunks
8 oz squid rings, sliced
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped (optional but nice)
1 lemon, cut into wedges for serving
Crusty bread or sourdough, for serving

Directions

Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy pot over medium heat until the butter melts and foams a little, then add the chopped onion and sliced fennel and cook, stirring, until soft and starting to brown, about 8 minutes.
Add the minced garlic, 1/4 tsp red pepper flakes, 1 tsp dried oregano and 2 bay leaves and cook for 1 minute more until fragrant, don't let the garlic burn.
Stir in 2 tbsp tomato paste and cook 2 minutes, then pour in 1 cup dry white wine to deglaze the pan scraping up brown bits, let the wine reduce by about half, 3 to 4 minutes.
Add the 28 oz crushed tomatoes, 2 cups clam juice or seafood stock, 1 tsp granulated sugar if you want to cut the acidity, 1 1/2 tsp kosher salt and 1/2 tsp black pepper, bring to a gentle simmer and let it cook uncovered 15 minutes so the flavors mellow and the sauce thickens slightly.
Taste and adjust seasoning now, add more salt or red pepper flakes if you want more heat, remember the clams and mussels add briny salt so go easy.
Add the cleaned mussels and clams to the simmering sauce, cover the pot and steam until most of them open, about 5 to 7 minutes, tilt out any that stay tightly closed and discard them.
Reduce the heat to medium low, then gently add the shrimp, chunks of white fish, and squid rings, simmer just until the shrimp are pink and the fish flakes easily, about 3 to 5 minutes; don't overcook or the seafood will be rubbery.
Remove bay leaves, stir in 1/4 cup chopped parsley and 2 tbsp chopped basil, and finish with a little extra butter or a splash of olive oil if you want a silky broth, check seasoning one last time.
Serve cioppino hot with lemon wedges for squeezing and plenty of crusty bread or sourdough to soak up the broth, sprinkle a bit more parsley on top if you're feeling fancy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.