Cioppino is a San Francisco classic with roots in Italian American fishing communities, and its defining trait has always been flexibility. This version starts with a deeply savory broth built from aromatics, seafood stock, clam juice, canned tomatoes, and wine, then finishes with a mix of shellfish and flaky white fish added in stages so everything cooks gently and stays tender.
Use whatever seafood looks best at the market—crab (preferably Dungeness) is welcome if you have it but not required. And don’t skip the gremolata toasts; the bright, garlicky richness is made for soaking up the saucy broth.
Tips for making cioppino
Choose a dry white wine you’d drink: Use a dry, high-acid white wine like Pinot Grigio or Vermentino for making the broth. Avoid sweet wines, which can quickly turn cloying. Want to skip the wine? Substitute seafood stock and finish the stew with a squeeze of lemon or white wine vinegar for balance.
Use the seafood you can get—and add it in stages: Cioppino is meant to reflect the catch of the day. Swap in scallops, crab, monkfish, halibut, or frozen seafood blends. Add longer-cooking shellfish first, then more delicate fish, for optimal flavor and texture.
Let doneness—not the clock—guide you: Cooking times vary. Use the timing as a guide, but rely on visual cues: Clams and mussels should open; fish should be just opaque; and shrimp will cook through from residual heat. Discard any shellfish that don’t open.
Go easy on salt and adjust at the end: Bottled clam juice can be quite salty, and shellfish release briny liquid as they cook, so season lightly at first and taste again just before serving.
Plan ahead for flavor and logistics.
While the cooking is quick, seafood prep takes time—ask your fishmonger to clean what they can, or prep earlier in the day (learn how to clean mussels). The broth improves with time and can be made a day ahead, making this an especially good choice for entertaining.
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