cioppino with fish broth

Cioppino Recipe

Cioppino is a tomato-based Italian fish stew that originated in San Francisco.

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Craig Fear


  • 1 quart fish broth
  • ½ - 1 cup dry red wine
  • ½ - 1 pound mussels
  • ½ - 1 pound steamer clams, or any clams you want
  • ½ - 1 pound white fish, chopped into bite-sized pieces
  • 2 TBSPs olive oil
  • 1 medium white onion, diced
  • 3-6 cloves garlic, diced
  • 1 28 ounce can diced tomatoes
  • 4-5 TBSPs tomato paste
  • 5-10 sprigs fresh thyme
  • 2 bay leaves
  • 2-4 TBSPs fresh chopped parsley
  • 2-4 TBSPs fresh basil
  • Sea salt and pepper


  1. Heat olive oil in a stockpot over medium heat and saute onion and garlic until softened and fragrant about 5 minutes.
  2. Add wine, fish broth, tomatoes, tomato paste and thyme and bay leaves.  Bring to a boil then turn down heat and simmer gently for about 10-15 minutes.
  3. Add the steamers and mussels and simmer until the shells open, about 4-5 minutes. Next, add the white fish and simmer until cooked through, about 2-3 minutes. Top with parsley and basil and add salt and pepper to taste.

Recipe Notes

You can add any seafood you want – lobster, scallops, shrimp, crab, other types of fish, squid, etc. Needless to say, fresher the seafood, the better.  Similarly, add any herbs and spices you want.  A little red pepper would add a little zing in step 2.  You can also sub a dry white wine for the red wine. Either one will work. I think red goes a little better with the heartiness of this dish but white wine is commonly used too. Finally, add some good quality bread on the side for dipping in the broth.