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Cioppino – The San Francisco Fisherman Stew

Welcome to Kelly’s Kitchen! Today we have a beloved San Francisco dish. It was invented in the late 1800s by the Italian fishermen of San Francisco’s North Beach. Cioppino is a healthy, hearty tomato-based seafood stew that contains the leftover seafood from the day’s catch. So you can get creative with your favorite seafood and shellfish. I have a seafood blend from Trader Joe’s with scallops, shrimp, and calamari. Also, I have some wild-caught Alaska cod and Bar Harbor canned clams. Let’s jump in!

Cioppino Ingredients

Extra-virgin Olive Oil

Onion

Celery Ribs

Kosher Salt

Black Pepper

Garlic Cloves

Red Pepper Flakes

Tomato Paste

Dried Oregano

Dry White Wine

Canned San Marzano Tomatoes

Bay Leaves

Bottled Clam Juice

Seafood Stock or Vegetable Stock

Canned Clams

Bag of Mixed Frozen Seafood

Skinless Flaky White Fish

Flat-leaf Parsley, chopped

How to Prepare Cioppino

Step 1

In a large pot over medium heat, heat oil. Add onion, celery, salt, pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Then, add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes.

Step 2

Add tomato paste and oregano and cook, stirring, 1 minute. Now, add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.

Step 3

Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes. Taste and adjust seasoning.

Step 4

Add clams, shrimp, calamari and scallops.

Step 5

Arrange the fish on top of the stew, cover, and simmer until the fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley.

Well, everyone, I hope you give Cioppino a try. It’s naturally healthy and really easy. It comes together pretty quickly and it’s super delicious! Thank you all for spending some of your Sunday with me. If you’re looking for another great stew recipe, try my recipe for Classic Beef Stew. Keep in touch, take care, and be well! xo Kelly

Key Equipment

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Kelly Djalali

Cioppino

Discover the flavors of San Francisco with a homemade Cioppino seafood stew. Made with fresh seafood and a hearty tomato base, Cioppino is naturally healthy and easy to prepare.

Ingredients:  

  • 2 tbsp. extra-virgin olive oil
  • 1/2 Onion diced
  • 2-3 Celery Ribs diced
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 3 Garlic Cloves minced
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tbsp. Tomato Paste
  • 1 tsp. Dried Oregano
  • 1 cup Dry White Wine
  • 1 28- oz. Can San Marzano Tomatoes hand-crushed
  • 2 Bay Leaves
  • 1 8- oz. Bottle Clam Juice can leave out and use the canned clam water
  • 1.5 cups Seafood Stock or Vegetable Stock
  • 2 6.5- oz Cans of Clams plus the packing water, if not using clam juice
  • 1 16- oz. Bag of Shrimp Scallops, and Calamari (or any combination you prefer), defrosted
  • 1 lb. Skinless Flaky White Fish like Cod Bass, Halibut, or Haddock, cut into 1-inch pieces
  • 2-3 tbsp. Flat-leaf Parsley chopped

Instructions: 

  • In a large pot over medium heat, heat oil. Add onion, celery, salt, pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is fragrant, 1 to 2 minutes.
  • Add tomato paste and oregano and cook, stirring, 1 minute. Now add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes.
  • Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes. Taste and adjust seasoning.
  • Add clams, shrimp, calamari and scallops.
  • Arrange the fish on top of the stew, cover, and simmer until the fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in parsley.

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