Cioppino Recipe

  • 45 Minutes
  • 4 Servings

Cioppino is a rustic Italian-American seafood stew filled with shellfish, white fish and a rich tomato-and-wine broth. It is hearty, deeply flavourful and perfect served with crusty bread for dipping.

The dish is believed to have originated with Italian fishermen in San Francisco in the late 1800s, who combined whatever remained from the day’s catch—often crab, shrimp, clams and fish—with tomatoes, onions, garlic, olive oil, wine, herbs and spices. What began as a practical fishermen’s meal eventually made its way into the restaurants around the wharf and became a San Francisco classic.

Our Pacific Cioppino Spice Blend makes it much easier to create this iconic seafood stew at home. We have already combined the herbs and spices needed to build that rich, savoury base, so much of the work is done for you. Simply gather your favourite seafood and follow the recipe below for your own delicious West Coast cioppino.

The Recipe

  1. In a heavy-bottomed pot over medium heat, melt the butter with the olive oil.
  2. Add the garlic and lightly fry for a couple of minutes.
  3. Add the chopped vegetables and cook until they begin to soften.
  4. Mix the flour and Cioppino Spice Blend together, then stir into the vegetables. Continue stirring for several minutes until all the oils have been absorbed and the spices evenly coat the vegetables.
  5. Stir in the tomato paste and cook for another two minutes.
  6. Add the white wine, tomatoes, and water, stirring to deglaze the bottom of the pot.
  7. Reduce the heat and simmer for 30-45 minutes.
  8. Choose to leave the broth chunky or blend and strain for a refined finish.
  9. The broth can be covered and refrigerated for up to 2 days before use. To reheat, bring to a boil, then reduce heat and let it simmer gently.

Ingredient List

  • 25g Butter
  • Splash of olive oil
  • 1 tsp chopped garlic
  • 1 roughly chopped onion
  • 1 peeled & roughly chopped carrot
  • 4 roughly chopped stalks of celery
  • 25g All-Purpose flour
  • 25g Cioppino Spice Mix
  • 1 tbsp tomato paste
  • Splash of dry white wine
  • 1 can of good quality chopped Italian plum tomatoes
  • 1 litre of water

Suggested Uses

This versatile spice blend can be used beyond Cioppino to elevate a variety of dishes:

  • Soups & Stews: Enhances tomato-based broths, chowders, and casseroles.
  • Seafood: A perfect rub for grilled white fish, salmon, or shrimp.
  • Poultry: Adds depth of flavour to roasted or grilled chicken.
  • Cocktails: A unique and flavourful rim for a Caesar cocktail.
  • Vegetarian Dishes: Sprinkled over roasted vegetables, lentil stews, or chickpea curries for added warmth and complexity.

Tips

Adding Seafood

Fresh, local, and seasonal seafood will yield the best results. Consider the following:

  • Manila Clams (scrubbed, beards removed, discard open ones)
  • Vancouver Island Mussels
  • Raw extra-large shrimp (peeled and deveined)
  • Scallops
  • Fish fillets (halibut, cod, or salmon, cut into bite-size pieces)
  • Dungeness crab meat

Used Spices

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