Cioppino.

Here’s a classic Cioppino recipe—a hearty Italian-American seafood stew that’s rich, tomato-based, and perfect with crusty bread.

Cioppino (Serves 4–6)

Ingredients

• 3 tbsp olive oil

• 1 large onion, chopped

• 1 fennel bulb, chopped (optional but traditional)

• 4 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to taste)

• 2 tbsp tomato paste

• 1 (28 oz / 800 g) can crushed tomatoes

• 1 cup seafood stock (or chicken broth)

• 1 cup water

• 1 tsp dried oregano

• 1 bay leaf

• Salt and black pepper, to taste

Seafood (mix & match)

• ½ lb (225 g) firm white fish (cod, halibut), cut into chunks

• ½ lb (225 g) shrimp, peeled and deveined

• ½ lb (225 g) mussels, scrubbed

• ½ lb (225 g) clams, scrubbed

• Optional: scallops or crab

Finish & Serve

• 2 tbsp chopped fresh parsley

• Optional: fresh basil

• Lemon wedges

• Crusty sourdough bread (traditional!)

Instructions

1. Build the Base

   • Heat olive oil in a large pot over medium heat.

   • Add onion and fennel; cook 6–8 minutes until softened.

   • Stir in garlic and red pepper flakes; cook 30 seconds.

   • Add tomato paste and cook 1–2 minutes to deepen flavor.

2. Simmer the Broth

   • Add crushed tomatoes, stock, water, oregano, bay leaf, salt, and pepper.

   • Bring to a gentle simmer and cook uncovered for 20–30 minutes.

3. Add Seafood

   • Add firm fish first; simmer 3–4 minutes.

   • Add shrimp, mussels, and clams.

   • Cover and cook 5–7 minutes, until shellfish open and shrimp are pink.

   • Discard any shellfish that don’t open.

4. Finish

   • Remove bay leaf.

   • Stir in parsley and basil.

   • Taste and adjust seasoning.

Serving Suggestions

• Serve hot with sourdough bread for dipping

• Add a simple green salad on the side

• Finish with a squeeze of lemon for brightness

Tips & Variations

• Make ahead: The broth can be made a day early—add seafood just before serving.

• Spicier: Add more red pepper flakes.

• No shellfish: Use all fish and shrimp.

• Thicker stew: Simmer the broth longer before adding seafood.

If you want a San Francisco–style version, a slow-cooker base, or help choosing seafood, just let me know