Cioppino: San Francisco-style seafood stew in one pot

The short answer: cioppino is a San Francisco-style seafood stew of fish and shellfish in a tomato-wine broth, cooked in one pot and served with crusty bread.

• Key numbers: about 2 pounds mixed seafood · 1 can crushed tomatoes · ¾ cup wine or extra broth · fish to 145°F · shells open when done · feeds 4 to 6
• Top moves: build the broth first, add firm fish early, add shellfish last, discard unopened shells, toast bread for dipping
• Free and paid next step: get the free recipe book starter pages (we email it to you), or save your final version in the Family Recipe Binder ($6.99).

Prep time: 35 minCook time: 41 minTotal time: 1 hr 16 minServings: 4 to 6 servings

Amounts and methods for this cioppino recipe were checked November 6, 2026. The sections below cover ingredients, one-pot steps, wine notes, sides, storage and planning.

Cioppino ingredients

Serves 4 to 6 as a main.

How to make cioppino, step by step

1. Build the base. Warm olive oil in a wide Dutch oven over medium heat. Cook onion and fennel (or celery) with a pinch of salt until soft, 6 to 8 minutes. Stir in garlic, red pepper and tomato paste for 1 minute.
2. Simmer the broth. Add crushed tomatoes, broth, wine (if using), oregano and the bay leaf. Bring to a simmer and cook uncovered 15 to 20 minutes so the flavors concentrate. Taste and season lightly; seafood will add salt.
3. Add firm fish. Nestle fish chunks into the simmering broth. Cook 3 to 4 minutes.
4. Add shrimp and optional scallops or crab. Simmer 2 to 3 minutes until shrimp turn pink and opaque.
5. Add shellfish. Pile in mussels and/or clams, cover, and cook 4 to 6 minutes until most shells open. Discard any that stay closed.
6. Check doneness. Finfish should reach 145°F, the safe minimum on FoodSafety.gov, and flake easily. Pull the bay leaf. Finish with parsley and black pepper.
7. Serve. Ladle into wide bowls with plenty of broth and toasted bread on the side.

Wash boards and knives that touched raw seafood in hot, soapy water before you bring bread to the table.

Responsible wine note

Classic cioppino often uses a dry white wine (Pinot Grigio or Sauvignon Blanc style) in the broth, and some cooks prefer a light red. Use wine you would drink, not “cooking wine,” which is salty. During a 15- to 20-minute simmer, much of the alcohol cooks off, but a residual amount can remain. For a non-alcoholic pot, skip the wine and add the same volume of broth plus a teaspoon of lemon juice or red wine vinegar for brightness. Do not serve alcohol-cooked dishes as alcohol-free to guests who need a zero-alcohol meal; use the broth-only path instead.

Timing tips so seafood stays tender

Money-saving tip: frozen fish and shrimp work well; thaw overnight in the refrigerator and pat dry. Spend the fresh budget on mussels or clams the day you cook.

Cioppino is a feast-style one-pot meal. For a meat-based stew night instead, see beef stew.

What to serve with cioppino

Keep sides minimal so the broth stays the star:

• Toasted sourdough or garlic bread
• A simple green salad with lemon vinaigrette
• Optional cooked rice only if you want a starch in the bowl (not traditional, but practical)

For a relaxed hosting night, pair cioppino with other Sunday dinner ideas and browse easy dinner ideas when you want something lighter the next evening.

Storing, reheating and freezing

Refrigerate leftovers within 2 hours. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator. Reheat gently on the stove until steaming hot; avoid a hard boil that toughens shrimp.

For freezing, FoodSafety.gov's cold food storage charts are a useful quality guide. Freeze the tomato broth base alone when you can, then add fresh seafood after thawing. That approach fits cleaner with other freezer meals than freezing the fully loaded stew.

Plan the shopping and save the recipe

Cioppino looks fancy, but the shopping list is short once you pick a seafood mix. Plan the pot so tomatoes, broth and shellfish are home before weekend guests arrive.

• Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so the seafood run is one trip.
• Family Recipe Binder, $6.99. Keep your preferred seafood mix and wine-or-broth ratio with your other family dinners.

Browse more kitchen printables in the printables shop. Pair a cioppino night with meal planning on a budget or cheap meal ideas on the surrounding weeknights when you balance a splurge protein.

Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).