Print Recipe
4.88 from 24 votes

Cioppino Recipe (Seafood Stew)

Cioppino is a comforting San Franciscan seafood stew filled with shrimp, clams, mussels, white fish, and crab legs simmered in a rich broth made from tomatoes, white wine, and fish stock. A family favorite, enjoy this easy and delicious one-pot seafood stew recipe for a special weeknight or holiday meal.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American, Italian
Servings: 8 servings
Calories: 462kcal
Author: Jessica Randhawa


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 shallots, chopped
  • 2 red bell peppers, seeded and chopped
  • 6 large cloves of garlic, chopped
  • 1 tsp dried oregano
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dry red pepper flakes
  • 1/4 cup tomato paste
  • 2 cups white wine
  • 28 oz canned crushed tomatoes
  • 1 bay leaf
  • 30 oz clam juice or fish broth
  • 1 lbs mussels, scrubbed, debearded
  • 1.5 lbs clams, scrubbed
  • 1/2 pound calamari
  • 1.5 lbs halibut, or other firm white fish
  • 1 lb salmon
  • 1/2 lb scallops
  • 1 lb uncooked large shrimp, peeled and deveined
  • 1 lb king crab legs
  • Fresh parsley, chopped


  • Add the olive oil to a large pot or Dutch oven over medium heat. Add the onion and shallots and mix well to combine. Sauté for approximately 5 minutes, or until the onions start to soften and turn translucent. Stir often. Add the diced bell pepper to the onion and continue to cook for 4-6 minutes, stirring often. 
  • Add the garlic and sauté, stirring continuously, for 1-2 minutes. Stir in the dried oregano, Italian seasoning, salt, pepper, and crushed red pepper and mix well to combine. Mix the tomato paste with the cooked onions, mixing well to combine and stirring constantly to prevent burning. Allow the tomato paste to cook with the onions for 1-2 minutes before adding the white wine.
  • Increase heat to high. Add the crushed tomatoes, bay leaf, and fish/clam broth. Mix well and bring to a low boil. Cover and reduce heat to low. Simmer for approximately 25 minutes.
  • Add the clams and mussels to the pot, cover, and cook until the clams and mussels begin to open (approximately 5-10 minutes). Discard any clams and mussels that do not open. Add the calamari and fish and cook for 5 minutes, gently mixing to combine. Next, add the scallops and shrimp, and cook, covered, for 5-10 minutes. Last, but not least, add the crab legs to the pot and cook for 5 minutes, or until heated through.
  • Season with additional salt and pepper, to taste. Garnish with fresh chopped parsley and fresh parmesan cheese and serve with crunchy toasted buttery bread, or, mashed potatoes (not traditional, but amazing!) Enjoy!


  • If you would like to freeze Cioppino, I recommend freezing the broth before adding any fish or seafood.
  • This recipe stores well in the refrigerator for up to 3-4 days.
  • If you prefer not to cook with white wine, substitute with additional fish broth or clam juice.
  • Not sure where to find fish and clam broth? You can find each of these pantry essentials at most major supermarkets in the canned tuna or seafood section. I don't have a preference, so in the case of this Cioppino Recipe, I used one can of each clam and fish stock. You may also substitute with chicken or vegetable broth if needed.
Originally published Nov. 18, 2018


Calories: 462kcal | Carbohydrates: 24g | Protein: 53g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 300mg | Sodium: 1557mg | Potassium: 1275mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1475IU | Vitamin C: 53.5mg | Calcium: 160mg | Iron: 4.7mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.