Seafood • Christmas

Cioppino (Italian Fish Stew)

Name: Cioppino (Italian Fish Stew)
Prep time: 25 min
Cook time: 45 min
Total time: 1 min
Yield: 6 servings
Ingredients: 1.5 lb firm white fish like cod, cut in chunks; 1 lb large shrimp, peeled and deveined; 1 lb mussels, scrubbed and debearded; 12 oz cooked crab meat or 2 lb crab clusters; 28 oz canned crushed tomatoes plus 2 cups clam juice; 1 cup dry white wine plus 1 sliced fennel bulb; 4 garlic cloves, minced, plus 1 chopped onion; 3 tbsp olive oil plus 2 tsp Italian seasoning

San Francisco style cioppino with fish, shrimp, mussels, and crab simmered in tomato fennel broth.

Updated: Oct 6, 2026

⏱ 1 hour 10 minutestotal

6servings

420 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 1 hour 10 minutes.
Serves 6 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 1 hour 10 minutes, this cioppino (Italian Fish Stew) serves 6. Cioppino is a tomato based seafood stew from San Francisco that suits Christmas Eve when many families serve fish instead of meat.

Helpful guides

Instructions

Step 1

Heat the olive oil in a Dutch oven over medium heat and cook the onion and fennel 8 minutes until softened. Stir in the garlic, Italian seasoning, salt, and half a teaspoon of red pepper flakes, cooking 1 minute until fragrant. A soft base keeps the broth sweet and balanced.

Step 2

Pour in the wine and simmer 3 minutes, scraping browned bits from the pot bottom. Add the crushed tomatoes, clam juice, and 1 bay leaf, then bring to a gentle boil. Reduce heat and simmer uncovered 20 minutes until slightly thickened and smooth.

Step 3

Add the fish chunks and simmer 5 minutes, spooning broth over the top without vigorous stirring that breaks the pieces. Firm fish holds together best when the broth barely bubbles. Discard any mussels with cracked shells before the next step.

Step 4

Stir in the shrimp, mussels, and crab, cover, and simmer 6 to 8 minutes until shrimp turn pink, mussels open, and fish flakes and reads 145 degrees Fahrenheit. Discard any mussels that stay closed after cooking. Do not wash raw seafood; rinse only briefly if gritty and pat dry.

Step 5

Remove the bay leaf and taste the broth, adding salt, pepper, or lemon juice in small amounts until balanced. Ladle into wide bowls making sure each serving gets fish, shrimp, mussels, and crab. Spoon extra broth over the top for soaking bread.

Step 6

Serve hot with grilled sourdough slices and lemon wedges plus a green salad on the side. Each of six servings has about 420 kilocalories. Refrigerate leftovers promptly and reheat gently until steaming and 165 degrees throughout.

Troubleshooting — fixes, not repeats

If the broth tastes sharp, simmer 10 minutes longer so the tomatoes mellow, then add a pinch of sugar only if needed. Harsh edges usually come from under-simmered tomatoes rather than missing seasoning.
If fish breaks apart, the stew boiled too hard or was stirred too often. Keep a lazy simmer and fold seafood gently with a spoon instead of whisking through the pot.
If mussels stay closed, discard them rather than forcing them open. Closed shells after full cooking time signal mussels that were not safe to eat.
If the stew seems thin, simmer uncovered 5 to 10 minutes before adding seafood. Thickening first keeps the later seafood timing exact so nothing turns rubbery.

Make it your way

Spicier version: For a spicy version, double the red pepper flakes and add 1 sliced Fresno chile with the aromatics.
Serving with rice or naan: Serve with crusty bread and a crisp white wine.
For a white cioppino, replace crushed tomatoes with 2 more cups of clam juice and finish with half a cup of cream and fresh basil.
Keep the same seafood mix, gentle simmer, and 145 degree fish finish in both styles.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently on the stove over medium-low heat until steaming and 165 degrees throughout, adding broth if thickened.

Discard leftover mussels in shells after one day and do not freeze cooked mussels, which turn rubbery.

FAQ

What fish holds up in cioppino?
Firm white fish like cod, halibut, haddock, or sea bass keep their shape during simmering. Cut chunks at least 1.5 inches thick so the centers cook through without shredding. Avoid delicate sole or flounder, which fall apart in the broth.

Can I use frozen seafood?
Yes. Thaw fish, shrimp, and mussels overnight in the refrigerator on trays, then pat dry before cooking. Never thaw seafood at room temperature. Add thawed seafood on the same schedule, checking fish to 145 degrees and shrimp until pink and firm.

How do I clean mussels?
Scrub shells under cold running water and pull off the beard with a firm tug just before cooking. Discard cracked mussels or any that stay open when tapped. Cook mussels only until shells open, and discard any that remain closed.