Cioppino Seafood Stew

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A luxurious stew with shrimp, clams, white fish and morsels of sweet lump crab meat simmered in a deeply flavourful tomato and wine broth. You’d be surprised how simple this dish is to make at home.

I’ve always been smitten with the idea behind The Feast of the Seven Fishes which is “an Italian American celebration of Christmas Eve with dishes of fish and other seafood. The tradition stems from the Roman Catholic observance of abstaining from eating meat on the eve of a feast day” (source: Wikipedia). But seven seafood dishes is a lot to make!! Therefore I’ve taken to the tradition of making just one really, really good seafood dish for our annual Friendsmas dinner. We’ve made Louisiana style seafood gumbo some years, and more recently, it’s been this delicious Cioppino.

Cioppino is also known as San Francisco Seafood Stew because it was created by Italian immigrants in San Francisco. Fishermen made it using the day’s catch, often mixing different seafood in one pot. My recipe keeps that spirit with a mix of shrimp, clams, fish and lump crab meat. And because so many steps of can be prepared in advance, it’s pretty great for hosting but also makes for a sumptuous weekend meal just for the family too (scale down using the recipe card as needed).

I scaled this recipe for 8 portions as a killer holiday or dinner party show stopper. Feel free to scale down to 4 portions using the feature in the recipe card. That said, I’m never mad about eating leftovers of this stew because all the flavours deepen even more after it sits overnight. Just be sure not to boil too vigorously when reheating to keep the seafood from drying out.

Eat well and be well,

Sonia x

What you’ll need:

Ingredients for Cioppino Seafood Stew

(scroll down to recipe card for the full recipe)

• Shrimp — Preferably use larger shrimp such as jumbo or colossal. Shrimp size is denoted in “count-per-pound” which is the number of shrimp in a pound, typically given as a range. Look for 21-25 (jumbo) to 15 or less (colossal) on the package. I like buying shell-on for best flavour and juiciness, and ideally de-veined to cut down the prep.

• Cod or halibut fillets — Cut fillets into fairly large 2” pieces so they hold together during cooking. Handle them gently when cooking and serving the stew to minimize breaking them up too much.

• Little neck clams — Sweet, small-sized clams that are very accessible and can be purchased at the seafood counter of most any large grocery store. They cook in no time at all and bring natural brininess to the broth.

• Lump crab meat — A luxurious ingredient! They are a splurge for sure, running at approximately CAD35 (USD25) or more per pound. But it’s such a convenient ingredient since all the sweet, juicy meat is already cooked and pulled out of the shell. You only need to heat it through briefly to enjoy. If you’ve ever de-shelled a crab, you know how much work goes into it and agree it kind of makes sense why it is priced as a premium seafood.

• Canned tomatoes — here’s a recipe where you want to splurge on the best quality canned tomatoes you can get because it forms the backbone of the soup base. Look for San Marzano tomatoes.

• Tomato paste — Lends a lot of umami if you spend a few minutes cooking it.

• Dry white wine — Use a decent one you’d drink. It adds depth of flavour and acidity to the soup but if you wish to make it non-alcoholic, omit and replace with more broth.

• Broth — I use chicken broth but use vegetable broth for a pescatarian version. You can also use seafood stock.

• Clam juice — I love the convenience of clam juice. It’s inexpensive and deepens the seafood flavour in the stew. If you are not a fan of it, substitute some or all of it with more broth.

• Aromatics — Celery, shallots (or red onion) and garlic give the soup base its first layer of flavour.

• Lemon slices — I love tossing in lemon slices anytime I marinade shrimp and fish. Don’t press the juices out of the lemon slices as we don’t want the acid to ‘cook’ the seafood. This is not a must do but their presence imparts a really nice freshness.

• Thyme and bay leaves - Adds herbaceous warmth and fragrance.

• Garlic chili sauce (optional) — This is not traditional to Cioppino at all but I discovered that adding a little not only adds a touch of heat but a little something-something to take the flavours to another level! I use a Chinese fermented chili sauce but other fantastic options include Calabrian chili paste, harissa paste and similar. You can also simply use dried chili flakes if that’s what you have — add that at the same time as the thyme and bay leaves.

• Old Bay seasoning (optional) — A classic seasoning for seafood that is made from a blend of 18 herbs and spices. It has a distinctive taste many people love paired with seafood. I sprinkle some to marinade the shrimp and fish.

• Butter — Adds a richness when used for sautéing aromatics. Oil can be used instead, if you prefer.

• Parsley — To finish each bowl with a little herby freshness

• Salt, pepper and sugar/honey to season

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🎥 Watch video for Cioppino Seafood Stew

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Steps at a glance:

How to make Cioppino Seafood Stew

(scroll down to recipe card for the full recipe)

• Purge clams in salted water for 2 hours up to overnight.

• Season shrimp and fish with salt, pepper, Old Bay seasoning (if using) and lemon slices.

• Sauté aromatics celery, shallots (or onion) and garlic in butter or oil.

• Cook tomato paste until colour deepens to a rusty brown-red.

• Deglaze with wine and reduce.

• Add tomatoes, broth and clam juice. Add chili paste if using.

• Simmer 20 minutes and adjust seasoning, being conservative with salt at this point because the seafood added later will add a lot of salinity and brininess.

• At this point, the soup base can be cooled and refrigerated for a day or two in advance.

• About 30 minutes before serving, bring soup base to a boil and keep it on a simmer.

• About 10 minutes before serving, increase heat to bring soup to a boil. Add clams to cook. After 5 minutes head start for the clams, add shrimp and fish to cook until opaque, another 5 minutes.

• Gently reheat lump crab meat in the microwave on high for 1-2 minutes.

• Divide all the seafood among serving bowls. Ladle hot soup over the seafood. Finish with parsley.

• Serve with lots of bread!

Tips & FAQs

• A note about salting

  Keep in mind the seafood (especially the crab and clams) add a good amount of saltiness/brininess to the soup, so be careful not to over salt the soup base before those are added at the end. Do a final taste and season after the seafood has cooked in it.

• How do I handle fresh clams after I bring them home?

  If they were purchased in a plastic bag, transfer them to a bowl with a wet paper towel on top and keep refrigerated. Keeping them in a plastic bag will suffocate them. If they came in a netted bag, place the bag over a shallow dish with a wet paper towel on top. Do not keep them directly over ice because as the ice melts, the clams may become submerged and die — they do not live in fresh (unsalted) water. See note about purging below, and further instructions in the recipe.

• Can this be made in advance?

  Absolutely! So much prep work can be done in advance which makes this dish so great for dinner parties.

  • Soup base can be made 1 to 2 days ahead (or longer if you freeze it). In fact the flavours get better with time.

  • Clams need to be purged of sand for a minimum of 2 hours at room temperature or overnight in the fridge. See recipe instructions for full details.

  • Shrimp and fish can be prepped and kept covered in the fridge the day before or morning of.

• What is lump crab meat?

  Lump crab meat is already de-shelled and pre-cooked. They only need to be heated through to serve. I like apportioning it directly onto serving bowls instead of adding it to the soup where it kind of gets lost. Good lump crab is expensive so we want guests to know it’s there!

• Can I switch up the seafood?

  Yes. The origin of Cioppino involves fishermen using the day’s catch, so it is in keeping with the dish to change up the seafood in it! I chose shrimp, clams, fish and lump crab (note some people will insist a Cioppino must have crab — specifically dungenous crab). Other popular seafood used include scallops and mussels.

• What should I serve this with?

  Serve Cioppino with lots of buttered, toasted bread such as sourdough, baguette or brioche. Even better, use garlic herb butter (just the store-bought ones) instead of plain butter and people will love it even more! You can also serve Cioppino with rice or pasta.

• Hosting tip: Keep serving bowls warm

  I love my food piping hot. If you want to be host with the most, gently warm serving bowls in a super low oven (150°F / 65°C) for 15 minutes (or however long is convenient) before serving. The stew will stay warm longer as guests enjoy.

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Cioppino Seafood Stew

Yield: 8

Author: sonia wong | www.saltnpepperhere.com

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Cioppino (Seafood Stew)

A luxurious stew with plump shrimp, briny clams, tender white fish and morsels of sweet lump crab meat simmered in a deeply flavourful tomato and wine broth.

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

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Ingredients

For the seafood:

• 2 lbs (900 g) jumbo shrimp, peeled and deveined, rinsed and patted dry
• 2 lbs (900 g) cod or halibut fillets, cut crosswise to 2” pieces, rinsed and patted dry
• 1 large lemon, cut into thin slices
• Salt and black or white pepper
• Old bay seasoning (optional)
• 3 lbs (1.3 kg) little neck clams, scrubbed - see Instructions for purging
• 1 lb (450 g) lump crab meat

For the soup base:

• 4 tbsp butter or oil
• 2 large shallots or 1 large red onion, small diced
• 3 celery stalks, small diced
• 4 cloves garlic, minced
• 4 thyme sprigs or 2 tsp dried thyme
• 2 bay leaves
• 4 tablespoons tomato paste
• 2 C (480 ml) dry white wine
• 2 x 28-oz cans whole, diced or crushed tomatoes (total 56 oz)
• 6 C (1.5 L) chicken or vegetable broth
• 2 C (710 ml) clam juice (typically 2 small jars)
• 1 tbsp garlic chili sauce e.g. Chinese preserved garlic chili sauce, Calabrian chili paste, harissa paste or similar (This will take the flavours to the next level!! Adjust amount based on your heat preference.)
• Salt, pepper, and sugar/honey to taste

To serve:

• Chopped parsley for garnish
• Toasted sourdough, French baguette, brioche, etc., buttered (garlic butter is even better)

Instructions

1. Prep shrimp and fish: In a bowl, toss shrimp with salt, pepper, Old Bay (if using) and a few lemon slices. On a sheet pan, place cod pieces in a single layer and season with salt, pepper and Old Bay (if using). Scatter remaining lemon slices on top of the fish. Important – Don’t squeeze the lemon! We don’t want the acidity from the juice to “cook” the seafood while they marinade. The lemon slices will impart a freshness just by being there!
2. Purge clams at least 30 minutes before using: Purge sand from clams in a salty water solution (2 tablespoon kosher salt per quart of water). Rinse well, drain, cover with wet paper towels and keep in the fridge f not ready to use yet.
3. Make soup base (can be made ahead): Heat a large pot (I use my 7¼ quart Dutch oven) over medium heat. Add butter or oil along with shallot, celery, garlic, thyme and bay leaves. Sauté 30 seconds. Add tomato paste and cook until colour deepens from bright red to rusty brownish red, about 3 minutes. Keep stirring the paste around and don’t rush this step to maximize its flavours. Add wine and deglaze the pot by scraping the bottom with a wooden spatula to dislodge the tasty bits. Simmer until wine is reduced by half, about 5 minutes. Add canned tomatoes. If using whole tomato, use a wooden spatula to break them up into small bits. Add broth and clam juice. Bring to a boil and cook 15 to 20 minutes. Taste and add the optional garlic chili sauce, amount to taste. Also adjust with other seasonings as needed i.e. salt, pepper, sugar or honey. Tip about salting: Keep in mind the seafood (especially the crab and clams) will add a good amount of saltiness/brininess to the soup, so be careful not to over salt the soup at this point – you can always add a touch more after the seafood is in.
4. Up to this point, the recipe can be made up to 2 days advance, cooled and refrigerated. The flavours will meld and actually be even better. Bring back to a boil before proceeding with the seafood.
5. Bring lump crab out of fridge (about 30 minutes before serving): It’s already cooked so it needs only to be warmed by the soup. I like apportioning it directly onto serving bowls instead of adding it to the soup where it kind of gets lost. Good lump crab is expensive so we want guests to know it’s there!
6. Cook seafood (about 10 minutes before serving): Bring the soup to a strong simmer, add clams and cook covered. After 5 minutes, add shrimp and fish to cook covered another 5 minutes, or whenever the shrimp and fish are opaque and cooked through, and all (or most) clams have opened. Discard any unopened clams. Be careful not to overcook the seafood.
7. After shrimp and fish went in the soup to cook, portion out lump crab meat amongst serving bowls in a tall, small pile.
8. To serve, ladle the stew out gently without breaking up the fish pieces, into the bowls around the pile of crab meat. Garnish with parsley and serve with lots of bread.

Nutrition Facts

Calories

505

Fat

10 g

Sat. Fat

4 g

Carbs

31 g

Fiber

2 g

Net carbs

29 g

Sugar

7 g

Protein

62 g

Sodium

1918 mg

Cholesterol

285 mg

Disclaimer: Nutritional information is auto-generated and may not be 100% accurate. Use as an approximate guide.

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