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Californian / Italian-American · United States

San Francisco Cioppino (Tomato Seafood Stew)

Name: San Francisco Cioppino (Tomato Seafood Stew)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4–6
Cuisine: Californian / Italian-American
Ingredients: 3 tbsp Olive oil; 1 large Onion, diced; 1 small Fennel bulb, thinly sliced; 5 cloves Garlic, sliced; 1 tbsp Tomato paste; 200 ml Dry white wine; 800 g tin Crushed tomatoes; 500 ml Fish stock or water; to taste Bay leaf, thyme, chilli flakes; 400 g Firm white fish chunks (cod, halibut, rockfish); 500 g Mussels, scrubbed; 500 g Clams, scrubbed; 300 g Prawns, peeled; 300–400 g Optional: crab legs or Dungeness pieces; to serve Parsley, lemon, sourdough

Bay legacy stew — tomato, garlic, fennel, and a mixed seafood haul mopped with sourdough.

Prépa

30 min

Cuisson

45 min

Portions

4–6

Difficulté

Medium

Cioppino is San Francisco’s Italian-American answer to mixed seafood soup: fisherman’s leftovers elevated by garlic, wine, tomato, and herbs. Timing is layered so clams and mussels open last, prawns stay tender, and firm fish does not shred.

Serve with grilled sourdough, then compare bowls on our San Francisco seafood shortlist.

Préparation

1
Build the base
Soft onion and fennel in olive oil with salt until sweet. Add garlic and tomato paste 1 minute. Deglaze with wine; reduce by half.
2
Simmer the broth
Add tomatoes, stock, bay, thyme, and chilli. Simmer 20–25 minutes until rich. Taste for salt and acid (lemon if flat).
3
Layer seafood
Add firm fish and crab; simmer 3 minutes. Add clams and mussels, cover until open (4–6 minutes). Add prawns last, 2–3 minutes until pink. Discard unopened shells.
4
Serve
Finish with parsley and lemon. Ladle into wide bowls with toasted sourdough.

Conseils du chef

Do not boil fiercely after shellfish are in — gently simmer.
Stock quality matters; weak water makes thin stew.
Use dry-packed seafood and rinse only briefly so sand leaves, not flavour.

Clams species guide →

Au restaurant

Envie de la version restaurant à San Francisco ? Voir les restaurants de fruits de mer à San Francisco · United States

FAQ — San Francisco Cioppino (Tomato Seafood Stew)

Can I drop one shellfish type?+

Yes — keep at least two shellfish plus fish for depth. Pure prawn-only is a different stew.

Make-ahead?+

Make the tomato base a day ahead. Reheat, then cook seafood just before serving so texture stays right.

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Préparation

Build the base

Simmer the broth

Layer seafood

Serve

Conseils du chef

FAQ — San Francisco Cioppino (Tomato Seafood Stew)