Cioppino (Fisherman’s Stew)

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced chuh-pee-noh) is a rustic Italian-American fish stew that originated with Italian immigrant fishermen in San Francisco. But my favorite cioppino recipe comes from the opposite coast, at Portofino, a beautiful bayside restaurant in Longboat Key, Florida.

Every year, my family gathers at Portofino over the holidays, and we always look forward to the cioppino. The chef was kind enough to share his recipe with me, and I’ve adapted it to make it more manageable for home cooks by using fewer types of seafood. Of course, you can always add crab, lobster, or mussels, as they do at the restaurant (see below for how to add other type of seafood).

What You’ll Need To Make Cioppino

• Shallots and Garlic: These aromatics form the flavor foundation for the stew.
• White Wine: Adds acidity and brightness, complementing the seafood.
• Canned Crushed Tomatoes: Gives the cioppino its rich tangy flavor and vibrant color.
• Clam Juice: Lends a briny depth that makes cioppino truly taste like the sea.
• Crushed Red Pepper Flakes, Oregano, Thyme: This combination of spices and herbs adds warmth, earthiness, and a hint of heat.
• Firm-Fleshed Fish Fillets: Chunks of firm-fleshed fish absorb the savory broth and contribute their own delicate taste to the stew. Halibut, cod, salmon, or snapper are all good options. Baking the pieces separately helps them stay intact instead of breaking apart in the stew.
• Butter: Added at the end of the cooking process to give the cioppino a velvety finish and round out the acidity of the wine and tomatoes.
• Littleneck Clams: A traditional cioppino ingredient, the clams open up during cooking to release their sweet, briny juices into the broth.
• Shrimp: With their slightly sweet, meaty texture, shrimp cook quickly and absorb the surrounding flavors.
• Jump to the printable recipe for precise measurements

More Seafood Options for Cioppino

Cioppino is wonderfully flexible, so feel free to mix and match the seafood based on what’s fresh and available. Mussels make a great substitute for clams; add them at the same stage and cook until they open. Scallops are another delicious option and can be baked alongside the fish, adjusting the cooking time depending on their size. For a more luxurious version, add cooked crab or lobster meat to the stew during the last few minutes, just long enough to heat through. You can also use a combination of firm white fish, such as cod, halibut, or sea bass. Just aim to keep the overall amount of seafood about the same so there’s plenty of that delicious broth to go around.

How to Store and Clean Clams

Clams need a little attention before they go into the pot, but the prep is straightforward.

• Store them properly: Remove live clams from any sealed plastic bag and refrigerate in an open bowl covered with a damp cloth. Don’t store them submerged in water or seal them in an airtight container.
• Check before cooking: Discard clams with cracked or broken shells. If a shell is open, give it a gentle tap; discard the clam if it doesn’t close.
• Clean off any grit: Scrub the shells under cold running water. Many commercially sold clams have already been purged, so ask your fishmonger whether yours need an additional saltwater soak. If they do, follow their instructions, then lift the clams out of the soaking water so you leave the sand behind.

How To Make Cioppino

Sauté the shallots in olive oil until softened, then add the garlic and cook briefly, without letting it brown. Pour in the wine, turn up the heat, and let it bubble away until reduced by about half.

Stir in the crushed tomatoes, clam juice, sugar, salt, red pepper flakes, oregano, thyme sprigs, and water. Bring to a boil, then cover and simmer for 25 minutes to let the flavors come together.

While the stew simmers, toss the fish with the remaining olive oil and salt, then arrange it on the prepared baking sheet. Bake for about 10 minutes, until just cooked through. Cover and keep warm until serving.

Once the stew has simmered, discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a gentle simmer.

Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer.

Cover and cook for about 5 minutes, until the shrimp are just cooked through and the clams have opened. Discard any unopened clams, then stir in the chopped thyme. Taste and adjust the seasoning as needed.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly among the bowls. Garnish with parsley, if using, and serve.

Make-Ahead Instructions

The tomato and wine broth is the part to make ahead, leaving just the seafood to cook before serving. Prepare the base through stirring in the butter, then refrigerate in a covered container for up to 2 days.

When you’re ready to eat, bake the fish while you bring the broth back to a simmer. Add the clams and shrimp as directed, finishing with the chopped thyme. Cooking the seafood at the last minute keeps it from becoming tough or overcooked during reheating.

What To Serve With Cioppino

Bread earns its place at this dinner—you’ll want something to soak up the tomato and wine broth. Serve garlic bread, focaccia, or a crusty baguette, with an arugula salad alongside if you’d like. Set out a bowl for empty shells and plenty of napkins before everyone digs in.

You May Also Like