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

Yield: Makes 10 servings
Recipe from Coastal Living

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  • 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. 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. 2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. 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. 4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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