Cioppino – San Francisco Italian Fisherman’s Stew Recipe

Cioppino – San Francisco Italian Fisherman’s Stew is filled with fish and shellfish in a tasty Italian tomato broth. Serve with warm bread.

Cioppino is a hearty stew traditionally made from the catch of the day.  Authentic San Francisco Cioppino would include Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish.  Use your favorite combination of fresh fish and shellfish and buy what is available fresh from your local fish market.

 

Cioppino - San Francisco Italian Fisherman's Stew

Course: Appetizer, Main Course, Seafood, Soup, Stew
Cuisine: Italian, Northwest, seafood
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 475 kcal
Author: Kelly DiMascio

A hearty stew made with fresh fish and shellfish in a tomato and wine broth.  Delicious and hearty this makes a great dish for a party or family get together.

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Ingredients

  • 1 T olive oil
  • 1/2 onion chopped
  • 6 cloves garlic minced
  • 1/2 T red pepper flakes adjust for spiciness
  • 1/4 t dried basil
  • 1/4 t dried thyme
  • 2 bay leaves
  • 28 oz crushed tomatoes 1 can or 4 or five fresh Roma tomatoes
  • 2 cups clam juice
  • 1/2 cup dry white wine chardonnay, pinot grigio, etc
  • 50 live clams washed
  • 2 lbs live mussels
  • 2 lb raw wild shrimp peeled and deveined
  • 2 lb Dungeness or snow crab legs cut at each joint (optional)
  • 6 small lobster tails
  • 1 1/2 lb firm white fish halibut, snapper, mahi-mahi, cut into bite-sized chunks
  • salt and pepper to taste
  • 1/4 cup chopped Italian parsley to garnish

Instructions

  1. Heat olive oil in a dutch oven over medium heat, add the onion and sauté until softened and translucent, stirring occasionally about 4 minutes. 

  2. Add the garlic, red pepper flakes, basil, thyme, and bay leaves; sauté until the garlic is aromatic and golden, about 2 minutes. 

  3. Add tomatoes and clam juice; bring to a boil, then reduce heat to med/low and simmer uncovered for 10 minutes. 

  4. Add white wine and cook another 10 minutes. Add the clams and mussels. Simmer and covered, until the clams and mussels have started to open, about 5 minutes. Stir in the shrimp and crab legs. Carefully add fish pieces, do not stir, cover cook until the shrimp and fish are opaque and the clams mussels are fully opened, about 4 -5 minutes Taste for salt and pepper, and garnish with parsley.

  5. Add the clams and mussels. Simmer and covered, until the clams and mussels have started to open, about 5 minutes. 

  6. Stir in the shrimp and crab legs. 

  7. Carefully add fish pieces, do not stir, cover cook until the shrimp and fish are opaque and the clams mussels are fully opened, about 4 -5 minutes 

  8. Taste and add salt and pepper as need, and garnish with parsley.

Recipe Notes

 

Note about the crab meat:  If you can't find good crab, feel free to substitute canned jumbo lump crab meat and add it when you add the fish pieces.

Leftovers

Remove fish pieces from stew and refrigerate separately.

To reheat, strain broth into a saucepan and heat broth until very hot.  Add Seafood and heat until just warmed through.

 

Nutrition Facts
Cioppino - San Francisco Italian Fisherman's Stew
Amount Per Serving
Calories 475 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 456mg152%
Sodium 2609mg113%
Potassium 1232mg35%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 79g158%
Vitamin A 585IU12%
Vitamin C 29.6mg36%
Calcium 331mg33%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

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