Seafood Cioppino

Seafood Cioppino

This comforting, flavor-packed Seafood Cioppino is the ultimate coastal dish—brimming with fresh seafood and infused with bold aromatics, herbs, and a tomato-based broth. Made easy with premium, sustainably sourced Sizzlefish seafood, this recipe is ideal for a dinner party or an elevated weeknight meal.

What Is Cioppino?

Cioppino is a hearty, rustic seafood stew that originated in San Francisco in the late 1800s, created by Italian immigrant fishermen, primarily from Genoa. They would cook up the day's catch in a communal pot using a rich, tomato-based broth flavored with wine, garlic, herbs, and aromatics. It was traditionally made with whatever seafood was fresh and available—clams, crab, mussels, shrimp, and firm white fish.

Ingredients that Shine

Start with a flavorful base of butter, yellow onion, fennel, and garlic—the fennel adds a slight licorice sweetness that complements seafood beautifully. Tomato paste, oregano, and a dash of red pepper flakes deepen the flavor, while the broth is built from seafood stock, clam juice, white wine, and diced tomatoes. A bay leaf, a bit of salt, and pepper round out the base.

Now comes the seafood—each variety adds its own texture and flavor:

Clams: These bring briny depth and visual appeal. Cook until just opened. Discard any that remain shut.

Mussels: Like clams, mussels add classic cioppino flavor. Make sure they’re scrubbed and de-bearded.

Snow Crab Legs: Sweet, tender crab meat enhances the richness of the broth. Be sure to crack them slightly before adding so the meat is easy to reach.

Cod: Mild and flaky, cod soaks up the broth beautifully without falling apart. Substitute: Halibut, haddock, or another firm white fish.

Colossal Shrimp: These meaty shrimp cook quickly and add substance. Leave tails on for extra seafood flavor infused into the stock as the cioppino cooks.

Serving Suggestions for Seafood Cioppino

Crusty Bread or Garlic Bread: Ideal for soaking up the rich, flavorful broth. Try sourdough, ciabatta, or a toasted baguette.

Side Salad: A light green salad with lemon vinaigrette balances the hearty stew. Arugula, spinach, or mixed greens work well.

 

Grilled or Roasted Vegetables: Try asparagus, zucchini, or bell peppers.

 

Pasta or Polenta: Serve over a small bed of pasta (like linguine) or creamy polenta for a heartier meal.

 

Lemon Wedges: A fresh squeeze of lemon at the table brightens the seafood and cuts richness.

 

Chilled White Wine: A dry white like Sauvignon Blanc or Pinot Grigio pairs beautifully with the seafood.