Cioppino Recipe: Hearty Italian-American Seafood Stew 2026

Cioppino is a hearty Italian-American seafood stew that brings together the best of the sea in one deeply flavorful pot. With a rich tomato and fish broth base, it is packed with clams, mussels, shrimp and chunks of firm white fish, making it as comforting as it is impressive. It is the kind of dish that works beautifully any time of year, whether you are feeding a crowd or treating yourself to something special.

What makes cioppino so appealing is its flexibility. There is no rigid list of ingredients, so you can build it around whatever firm fish and shellfish look best at the market, from monkfish and cod to crab and clams. The real magic lies in mixing all those different marine textures and flavors into a single, soulful stew.

The most characteristic thing about cioppino is how it is served: in a very large, deep bowl and always with thick slices of toasted sourdough bread, a tradition that took root in San Francisco. That bread is essential for soaking up every last drop of the delicious broth. If you happen to have leftovers, keep them in the fridge until the next day and serve them over a plate of pasta, which is absolutely delicious.

Ingredients for Cioppino

This recipe makes 4 servings.

• 2 tablespoons olive oil
• 1 onion
• 4 garlic cloves
• Half a teaspoon red pepper flakes
• 4 bay leaves
• Half a teaspoon thyme
• Half a teaspoon oregano
• 2 teaspoons tomato paste
• Salt to taste
• Ground black pepper to taste
• 600 ml fish stock
• 600 g whole canned tomatoes
• 500 g clams
• 150 g shelled mussels
• 200 g peeled shrimp
• 200 g monkfish, cut into chunks
• 30 g butter
• Toasted bread, for serving

How to Make Cioppino Step by Step

1. Sauté the Onion

Heat a pot over medium heat with 2 tablespoons of olive oil and add 1 onion cut into thin julienne strips. Cook it for a few minutes until it is nicely golden and soft.

2. Add the Aromatics and Spices

Add 4 minced garlic cloves, half a teaspoon of red pepper flakes, 4 bay leaves, half a teaspoon of thyme, half a teaspoon of oregano, 2 teaspoons of tomato paste, and salt and pepper to taste. Give the sofrito a couple of stirs and cook it until the garlic turns lightly golden.

3. Pour in the Stock

Add 600 ml of stock and let it come to a boil. Cook for 5 minutes.

4. Cook the Tomato

Next, add 600 g of whole canned tomatoes, lightly chopped. Let it simmer gently for 30 minutes.

5. Add the Fish and Shellfish

After this time, add 500 g of clams, 150 g of shelled mussels, 200 g of peeled shrimp and 200 g of monkfish cut into chunks. Let this mixture of fish and shellfish cook for about 5 minutes, taking care not to overcook these ingredients.

6. Stir in the Butter

Next, add 30 g of butter, let it melt and stir it into the stew.

7. Serve the Cioppino

Serve the cioppino freshly made, hot and accompanied by toasted bread.

Tips for the Best Cioppino

Choose Your Seafood Freely

There is no rigid list of ingredients for cioppino, so feel free to use different types of fish and shellfish. Start from a sofrito of poached onion with tomato, garlic and bay leaf, then cook your star ingredients, which can include firm fish like monkfish, cod or hake, and shellfish such as shrimp, crab, mussels or clams. The charm of this dish is mixing all those different marine textures and flavors.

Serve It the Traditional Way

The most characteristic aspect of this dish is how it is served: in a very large, deep bowl and always with thick slices of sourdough bread, so popular in San Francisco. You can pair it with any other variety of bread you like or have on hand, since it is essential for making the most of the delicious sauce in this stew.

Make the Most of Leftovers

If you have some of the stew left over, you can keep it in the fridge until the next day and serve it to accompany a plate of pasta. It turns out absolutely delicious.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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