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Bowl of San Francisco cioppino with mussels, prawns, and crab in tomato broth

Californian / Italian-American · United States

San Francisco Cioppino (Tomato Seafood Stew)

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

Prep

30 min

Cook

45 min

Servings

4–6

Difficulty

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.

Method

  1. 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. 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. 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. 4

    Serve

    Finish with parsley and lemon. Ladle into wide bowls with toasted sourdough.

Chef tips

  • 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 →

Dine out

Want the restaurant version in San Francisco? See seafood restaurants in 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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