Cioppino is a classic San Francisco seafood dish that will make you look like a superstar in the kitchen. The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.
How to Make San Franciscan Style Cioppino-
With the holidays approaching everyone is always looking for deliciousness to create at home for their family and guests. One of my all-time favorite dishes is Cioppino aka Chopino. You’ll find it in many restaurants across the nation but the original version comes from that “city by the bay” San Francisco.
One of my nieces, Bella is all about great food and learning how to cook. She wanted to make a special dinner for her father and since they both love seafood this seemed like the perfect choice..
My niece, Bella is part of the “texting generation” and can easily send 2 or more texts before I can answer one…sigh. So after multiple texts and frustration on my part, I finally suggested that she come over for dinner and I would teach her how to make Real San Franciscan Cioppino, just as I had learned so many years ago.
Over the years I’ve worked and dined at restaurants that had Cioppino on their menu, but it was rarely the real thing, being more of a Fugazi-style representation of the dish. The big difference in the local Italian style Cioppino and a San Franciscan Style Cioppino is how the sauce is made.
The origin of this dish is said to come from Ligurian region (Genoa) of Italy, and that the Italian-American fisherman from the North Beach area of San Francisco came up with this dish utilizing the catch of the day with a variety of fresh seafood that was on hand. You’ll find versions that contain less seafood and others that contain squid, but the main ingredients of this dish are the shellfish anything else that finds its way into the pot is a bonus!
We had a great time as we worked together in the kitchen, and Bella showed her technical skills by making and an Instagram montage of the process. We had a wonderful dinner that night and more than just the dinner was the time spent together in the kitchen, sharing recipes and stories. Bella also learned that that very expensive dinner out could be made for a lot less at home, feeding a family for the price of one dinner. That was the real lesson of the day.
If you’ve never thought of making Cioppino, I urge you to try this recipe. It may contain a lot of ingredients, but it really is a very simple dish to make and I promise you’ll have one delicious dinner on your table that will impress your family or friends.
If you enjoyed my Cioppino you might also like these recipes:
San Francisco Cioppino
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large fennel bulb thinly sliced (core removed)
- 1 large sweet onion chopped
- 3 large shallots chopped
- 4 cloves large garlic sliced
- 2 teaspoons sea salt
- 4 ounces tomato paste
- 26 ounce can of whole plum tomatoes crushed by hand
- 2 cups dry white or red wine
- 2 cups chicken stock
- 1 dozen small clams scrubbed
- 1 dozen mussels scrubbed
- 9 16-20 count shrimp peeled and deveined
- 9 large sea scallops
- 3 crabs- dungeness preferred (snow crab, blue claw, or Stone Crab Claws)
- 1/2 pound of firm fish cut into 3 pieces optional
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes more if you like it spicy
Instructions
- Heat two tablespoons of olive oil in a large sauteuse (deep skillet) over medium heat.
- Add the fennel, onion, shallots, and salt and saute until the onion becomes translucent about 5-7 minutes.
- Add the garlic and crushed red pepper and continue to saute for 2 minutes.
- Add tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
- Bring to a light boil, then reduce the heat to simmer and allow to cook for one hour. Stir occasionally
- While sauce is simmering in another saute pan add 2 tablespoons olive oil and sear shrimp, scallops (and fish pieces if used) on both sides, but do not cook fully.
- Remove seafood from pan and place on a plate for use later. If you did use the fish pieces you can add them to the sauce now. (do not add the shrimp or scallops at this time)
- In the same pan add a little more oil, clams and mussels. Cover and steam them until they open. (if any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption)
- At about the 45-minute mark of the simmering the sauce, add in the crabs, and the mussels and clams with all the pan juices. Continue to simmer.
- If you are serving your Choppino over pasta you may begin getting the water ready at this time.
- After one hour and your pasta cooking in the last five minutes of cooking, add in the shrimp and scallops.
- Taste the sauce and re-season as needed.
- Serve over pasta and enjoy with a loaf of crusty bread!
Nutrition
More recipes from my site
Visit Whidbey Island and Enjoy a Bowl of Penn Cove Seafood Stew- How to make Clams and Spaghetti – Easy and Delicious Restaurant Style Dinner
- Baltimore Clambake – An Easy to Prepare Restaurant Style Dinner
- Chicken and Shrimp Orzo Paella Recipe
- Ligurian Seafood Stew with a Basil Saffron Cream Sauce
- How to Make Paella in Your Home Tonight
Jim Witmer says
I’ve made this from other recipe’s but never have I added crab. This looks to be absolutely superb, a delightful combinations of clams, mussels, shrimp and fish. Having read about this recipe years ago, knowing it’s San Francisco origin it is a delight to prepare and enjoy, not only for myself but seeing the joy in others as they try it for the first time. I am planning to make this dish for a small gathering New Years eve. Some of those I’ve invited have no idea what it is but, once I tell them it has all kinds of seafood they are more than willing to give it a try, all are looking forward to this dish. To you, Chef Dennis I give you many thanks.
Chef Dennis Littley says
Thanks for the great review Jim, I hope you enjoy this dish as much as we do!
Katie M. says
Thank you for sharing this delicious recipe with us. We don’t get much fresh seafood around where I live, so I had to order online. It took a little more planning than usual, but this recipe went off without a hitch. Happy blogging, Dennis!
Anna says
Thank you chef Dennis for this recipe. I love cioppino & actually eating my leftover from a resto ini Pasadena. I always order this in any resto if served since idk how to make this. Now with your recipe I’ll be making my own. Thank you so much.
Jona Shares says
I rarely cook and definitely would love to learn more. Maybe I could try this out and see if everything would turn out right.
Heather says
I’ve never heard of this dish before. It looks really delicious though. I will have to try it.
Lynndee says
Dang, I am literally drooling! We are huge fans of seafood over here so I am definitely going to try this. I bet it is as delicious as it looks.
Tasheena says
My family loves seafood. I can’t wait to make this recipe for them. I know that they’re going to love it.
Chubskulit Rose says
Oh my gosh, this is my kind of food! I grew up in a coastal area and I ate a lot of these back in the day. Now I miss it very much.
Ruth I says
I’ve been wanting to taste a seafood dish, this is perfect! I’ll ask my sister to cook this.
MELANIE EDJOURIAN says
I really do love seafood. Thi sounds like a wonderful recipe full of flavour with a good range of healthy ingredients.
Lisa Martin says
Oh my goodness this looks so yummy! I am putting these ingredients on my list right now!!
Amber Myers says
I am sure my kids would love this. They are big on their seafood. I wish I liked it!
Pam says
I really like the sound of this. I have never had cioppino before but I love trying new and interesting recipes! I have just developed a taste for fennel so it was nice to see this recipe. I have been wondering what to do with fennel beyond the one roast chicken recipe I know that calls for it.
Kita Bryant says
That is a lot of ingredients but the end results is whoa. I love different flavors and different foods so I gotta try this!
Melanie says
I have never heard of this recipe before. It definitely looks tasty and like something that I would like to try out.
Alli Smith says
I’m over here drooling! I’ve never attempted a dish like this but I’m going to try my hand at it. It looks amazing!
Candy says
I will be a super star in the kitchen. Well we will see how this turns out for us
Olga Lucia says
It’s amazing, I hope my recipe is the same as yours, my family has loved it.
Diane Layman says
How do I change the amount of servings to 28
Chef Dennis Littley says
I would make it in double batches, this really isn’t something you can mass produce outside of a restaurant with industrial equipment. In any case you need to multiply the amounts by 10 to get 30 servings.
Tom Acquistapace says
I think most recipes do not cook (sear/saute) the seafood first and add into the simmering cioppino sauce base (tomatoes, wine, broth, vegetable base, etc.) at the correct timing point relative to the total expected cooking time thus that the “flavor melding-time” and the “doneness” of the seafood is simultaneously achieved. This, based upon size of seafood selected and time of addition to the pot. So there is some skill in getting this method cooked just right. I struggle with this every single year on Christmas day when I prepare this dish for my family. I think the results of the two approaches are different.
Your approach more guarantees success due to par-cooking of seafood and is a traditional restaurant method for the dish. However, if seafood in broth cooks longer then the cioppino sauce will have more of a “seafood stock” flavor which is quite fragrant. Both approaches are valid and like any Cioppino, it is just about the best thing you will eat and a memorable dish. My wife’s Sicilian-American Grandfather fished the delta east of San Francisco bay for his whole life and made this dish often. I do not know his recipe and will have to continue to develop mine.
Kelley @Miss Information Blog says
THIS LOOKS AMAZING I can’t wait to try it! Thanks Chef Dennis!
Chef Dennis Littley says
Thanks Kelley! it was a nice blend of flavors!
lori says
When simmering do I cover? thanks
Chef Dennis Littley says
you don’t need to cover it Lori but you can if you like. I find that sometimes covering darkens the color
The Ninja Baker says
Happy Birthday month Chef Dennis! How lucky for your niece that she gets to learn great cooking from a bonafide chef. And how wonderful for you that you’ve got someone who can teach you all the latest and greatest Instagram and texting technology =)
P.s. I’ve bravely saved your choppino in my recipes-to-make file because your photos look so good. Also, feeding a family at home for the price of one meal in a restaurant is fabulous!
Chef Dennis Littley says
Thank you Kim! It’s definitely a good trade for both of us, the younger generation makes everything look so easy where electronics or computers are concerned.
The choppino really isn’t that difficult to make, its more time consuming and even though the ingredients are a little on the expensive side, its still a lot cheaper than going out.
Betty Ann @Mango_Queen says
Oh my, this is so delicious! I only have this at good restaurants. Glad to know I can try this at home with your recipe. Thanks for sharing, Chef Dennis!
Chef Dennis Littley says
Thanks Betty Ann, it is a lovely dish and not very difficult to make at all. I know your family would love it!
Larry says
Sometime in the past I seem to recall your saying you weren’t that fond of fish, but you sure know how to cook it – this looks magnificent and is going on my make soon list. If I send you a bunch of texts, will you invite me up for a class? 🙂
Chef Dennis Littley says
That’s correct Larry, but shellfish are a whole other matter! Thank you and I look forward to the day we do get to meet in person!
Zainab @ Blahnik Baker says
What wonderful flavors here!! I’d love this for dinner anytime 🙂
Chef Dennis Littley says
thank you! I’m so happy you liked my Choppino!
[email protected] is How I Cook says
I love cioppino and this sounds and looks fabulous. I need the sourdough to soak in the broth! What a lucky family to be able to celebrate like this!
Lora @cakeduchess says
I’d like this for lunch and probably would be fine with a bowl now for breakfast. Love the color of the sauce and the flavors just pop!
Chef Dennis Littley says
thanks Lora! It was a wonderfully flavorful dish!
RavieNomNoms says
YUM! That looks outstanding!
Chef Dennis Littley says
Thanks Raven!
Sam @ My Carolina Kitchen says
Very impressive Chef Dennis. Your plating is stunning and so is your photography. I can’t imagine anyone who wouldn’t be pleased to be served this.
Sam
Chef Dennis Littley says
Thank you Sam! that’s very kind of you to say, its something that I feel I really struggle with.
Jeanette says
My kids love Cioppino! I made it a few weeks ago and it was such a treat. I wish I had dungeness crab – I did use monkfish. Beautiful!
Chef Dennis Littley says
It was such a delicious meal! I’m sure monk fish was very good in it. I saw some dungeness crabs at Sam’s club last time I shopped there, that’s where I get most of my shrimp (wild caught) lobster and scallops.
Deanna Segrave-Daly says
Cannot wait to make this at home – one my all-time favorite dishes!
Chef Dennis Littley says
Thanks Deanna, it certainly was a delicious dish and quite a show stopper!
Laura @ Family Spice says
Ha! Ha! I just made the Brazilian version for my husband and HIS birthday! It adds some coconut milk. When we were in San Francisco a few years ago, my husband went ciopinno testing and had it in three different restaurants. All three were different, but one version used fennel, like yours. Great memories! And beautiful ciopinno, Chef!
Chef Dennis Littley says
hi Laura
Thank you, and adding coconut milk must be wonderful, I’ll have to give that a try! The fennel in it does enhance the flavor and of course is Italian!
[email protected] Cooking with Curls says
Oh wow, that looks absolutely amazing Chef!! I wish I had access to fresh fish. I would love to be able to make this for dinner tonight, or any night!! 🙂
Chef Dennis Littley says
hi Lisa
I am lucky to have so much fresh seafood in my area, but I do buy my shrimp scallops and lobster at Sams club, they really have a very nice selection
Happy Valley Chow says
Wow great job Chef, that looks absolutely incredible! Fantastic recipe with lots of great flavors 🙂
Happy Blogging!
Chef Dennis Littley says
Thank you, we had a great time making it and the flavors were wonderful!