Cioppino Recipe
Photo: Jennifer Davick; Styling: Ginny Branch
Cioppino is San Francisco's signature dish, but seafood lovers everywhere will keep this recipe close to their hearts


Makes 10 servings

Recipe from

Coastal Living

Recipe Time

Prep: 25 Minutes
Cook: 42 Minutes


2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
4 cups seafood broth, chicken broth, or clam juice
1 cup dry white wine
2 (28-ounce) cans fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
12 littleneck clams, scrubbed
1 pound firm white fish such as Alaska halibut or cod
1 pound raw small or medium shrimp, peeled and deveined
1 pound cracked Dungeness crab, king or snow crab claws, or jumbo lump crab
1/2 pound squid, bodies sliced into 1/4-inch rings and tentacles halved (optional)
1/4 cup chopped fresh parsley
Sourdough bread


1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.

2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)

4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.