Cioppino Seafood Stew Recipe

Chef Dan Catanio , On July 12, 2023

Eat this Cioppino Seafood Stew Recipe Straight out of a Sourdough Bread and you Will Feel Like You are Eating on the Pier at Fisherman's Wharf.

Cioppino Seafood Stew Recipe Overview

Cioppino is a flavorful seafood stew that originated in San Francisco. In this step-by-step guide, I will walk you through the process of making Cioppino from scratch. Get ready to enjoy a delicious and hearty dish!

Cioppino Seafood Stew Video

Cioppino Seafood Stew Recipe Ingredients

Cioppino Seafood Stew Ingredients

Cioppino Seafood Stew Ingredients

  • One 32 ounce jar of tomato sauce

  • 1/2 cup Fish broth

  • 1/2 cup of white wine

  • Chopped Fresh herbs (oregano, basil, thyme, and rosemary)

  • Assorted seafood (shrimp, diced calamari, lobster, sea scallops)

  • Juice of 1 lemon

  • 1 tablespoon of salt substitute seasoning (e.g., Mrs. Dash) Arrowroot

  • 3 oz compound butter

  • San Francisco sourdough bread (toasted)

  • Fresh herbs (for garnish)

  • Optional: Parmigiano-Reggiano cheese (grated)

Cioppino Seafood Stew Recipe Step-By-Step Instructions

  1. Prepare the base by pouring in half a jar of tomato sauce into a large pot.

    Pour Tomato Sauce into Large Pot

    Pour Half a Jar of Tomato Sauce into a Large Pot.

  2. Add fish broth to the pot, enough to create a flavorful base for the stew and pour in the white wine to enhance the flavors.

    Add Fish Broth into Large Pot

    Add Your Fish Broth Into the Pot and Pour in White Wine as well.

  3. Sprinkle in the freshly chopped herbs (oregano, basil, thyme, and rosemary) to infuse the broth with their aromatic essence.

    Sprinkle in Freshly Chopped Herbs

    Sprinkle in Freshly Chopped Herbs to Infuse Broth with an Aromatic Essence.

  4. Carefully place the assorted seafood (shrimp, diced calamari, lobster, and sea scallops) into the pot with the simmering broth and squeeze the juice of one lemon over the seafood to add brightness to the stew.

    Add the Assorted Seafood

    Carefully Add the Assorted Seafood into the Pot of Simmering Broth.

  5. Sprinkle the salt substitute seasoning evenly over the ingredients.

  6. Allow the stew to simmer for approximately five minutes or until the seafood is cooked through.

  7. While the stew simmers, create a slurry using arrowroot. In a separate bowl, combine a tablespoon of arrowroot with a small amount of white wine, stirring until smooth.

  8. Slowly pour the slurry into the pot, stirring gently to thicken the stew. The arrowroot will help give the Cioppino a heartier consistency.

    Slowly Pour Slurry Into the Pot and Stir

    Slowly Pour the Slurry into the Pot and Stir Gently.

  9. Turn off the heat and add a generous pat of compound butter to the stew. Stir the stew gently, allowing the butter to melt and enrich the flavors.

  10. Take a plate and place your toasted San Francisco sourdough bread or your choice of bread bowl in the plate. Ladle the prepared Cioppino into the bread, ensuring that a variety of seafood is distributed evenly. Sprinkle a pinch of fresh herbs on top for a vibrant finishing touch.

    Ladle the Cioppino into the Bread

    There you go! Your Finished and Fully Plated Cioppino Seafood Stew.

History of Cioppino Seafood Stew Recipe

Cioppino sauce, commonly associated with Italy, actually originated in San Francisco at Fisherman’s Wharf. The sauce was created using the scraps and pieces of fish brought in by fishermen. The women would call out “cheap cheap” to indicate the availability of affordable food. The name “cioppino” comes from the Italian word “ciuppin,” meaning small or tiny. Overall, cioppino sauce has its roots in the vibrant culinary history of San Francisco’s Fisherman’s Wharf.

Video Explaining the History of the Cioppino Seafood Stew Recipe

Cioppino Seafood Stew Recipe Notes

If desired, sprinkle some grated Parmigiano-Reggiano cheese over the Cioppino for added richness and flavor. And congratulations! You have successfully prepared a delightful bowl of homemade Cioppino seafood stew. Serve it hot and enjoy the blend of flavors and textures from the fresh seafood and aromatic herbs. This dish pairs wonderfully with crusy bread but can also be paired with polenta for a gluten free alternative, creating a hearty and satisfying meal.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.