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.
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.