Cioppino stew

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 14 min
20 min
54 min
Cioppino is the West Coast’s answer to Provence’s bouillabaisse. Created by San Francisco’s Italian immigrant population, this delectable seafood stew is made with a base of fresh fish, shellfish, tomatoes, onions, and garlic—just as bouillabaisse is. To make this ahead, cook the recipe through step 2, let it cool to room temperature and store in the refrigerator overnight or freeze it for up to one month. When ready to use, heat the broth to a simmer, then proceed from step 3. Pair this hearty stew with a mixed greens salad and warm, crusty bread to sop up the flavorful broth.


Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 medium clove(s), minced

Red pepper flakes

¼ tsp

Uncooked bell pepper(s)

2 item(s), medium, assorted-colors, seeded and chopped

Canned tomato paste

2 Tbsp

White wine

1 cup(s)

Uncooked red potato(es)

1¼ small, quatered

Canned diced tomatoes

14½ oz, Italian seasoned

Canned clam juice

8 oz


½ cup(s)

Uncooked clams with shell

1 pound(s), littleneck, about 18, scrubbed

Uncooked Pacific cod

¾ pound(s), fillet, cut into 2-inch pieces

Uncooked shrimp

¾ pound(s), large, peeled and deveined

Uncooked scallop(s)

¾ pound(s), sea variety


¼ cup(s), fresh, chopped


  1. Heat the oil in a large nonstick pot over medium-high heat. Add the onion, garlic, and crushed red pepper; cook, stirring frequently, until the onions are softened, 4–5 minutes. Add the bell peppers and tomato paste; cook, stirring, 1 minute. Stir in the wine; bring to a boil. Cook rapidly until the mixture is reduced by one-third, about 4 minutes.
  2. Stir in the potatoes, tomatoes, clam juice, and water; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 30 minutes.
  3. Add the clams to the pot and simmer, covered, until they open, 12–15 minutes. Discard any clams that do not open. Transfer the clams to 6 serving bowls; cover with foil to keep warm.
  4. Stir the cod, shrimp, and scallops into the pot and return to a simmer. Simmer, covered, until the fish is just opaque in the center, 7–8 minutes. Ladle the stew into the bowls over the clams, then sprinkle with the basil. Yields 2 cups per serving.