Cioppino Soup Recipe

Cioppino soup is a hearty, flavorful, and incredibly satisfying dish that hails from the rich culinary tradition of California, specifically from San Francisco’s Italian-American community. Born from the fusion of Italian techniques and the bounty of the Pacific Ocean, cioppino is a seafood lover’s dream come true. The soup is essentially a tomato-based stew, packed with an array of fresh seafood like fish, crab, shrimp, mussels, and clams. What makes this dish so special isn’t just the variety of ingredients, but how they come together in a rich, aromatic broth that’s bursting with flavors.

The beauty of cioppino lies in its adaptability. You can adjust the types of seafood based on what’s in season or what’s available to you, and it’s just as delicious whether you’re serving it as a casual weeknight dinner or for a celebratory gathering. The fragrant broth, along with a side of crusty bread for dipping, makes for a cozy, comforting meal perfect for any time of year.

Let’s dive into the world of cioppino and explore how you can bring this classic dish to your table.

Cioppino Soup Recipe

Cioppino is made with layers of flavor, starting with a base of sautéed garlic, onions, and aromatic herbs. This is followed by a rich tomato broth, which is enhanced by the seafood’s natural sweetness and brininess. Here’s a basic recipe that you can follow to create your own cioppino at home.

Ingredients Needed

For this recipe, you’ll need the following:

Seafood

• 1 lb of shrimp (peeled and deveined)
• 1 lb of white fish fillets (such as cod or halibut), cut into chunks
• 1/2 lb of clams (Manila or littleneck), scrubbed clean
• 1/2 lb of mussels, scrubbed and debearded
• 1 lb of crab (preferably Dungeness or king crab legs, broken into chunks)

Base & Broth

• 1/4 cup of olive oil
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 1 cup of dry white wine (a Sauvignon Blanc works great)
• 1 can (28 oz) of crushed tomatoes
• 1 cup of fish stock (or vegetable broth if you don’t have fish stock)
• 1 tablespoon of tomato paste
• 1 bay leaf
• 1 teaspoon of red pepper flakes (adjust based on your spice tolerance)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Herbs

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh basil or Italian parsley (optional, for extra flavor)

Optional For Serving

• Crusty sourdough bread or toasted baguette slices (for dipping)

Cooking Instructions

1. Prepare The Seafood

   • Begin by cleaning and prepping your seafood. For the shrimp, make sure they are peeled and deveined. For the fish, cut it into bite-sized pieces. Scrub the clams and mussels thoroughly to remove any sand or grit, and set aside.

2. Sauté The Aromatics

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes, or until they become soft and translucent.
   • Add the garlic and cook for another 1-2 minutes until fragrant, but be careful not to burn it.

3. Deglaze The Pot

   • Pour in the white wine and allow it to simmer for about 2-3 minutes, letting the alcohol cook off and the flavors concentrate.

4. Build The Broth

   • Stir in the crushed tomatoes, fish stock, tomato paste, bay leaf, red pepper flakes, oregano, thyme, and a pinch of salt and pepper. Bring this mixture to a simmer and cook for 10-15 minutes. The broth should thicken slightly as it cooks, and the flavors will begin to meld.

5. Add The Seafood

   • Gently add the shrimp, fish, clams, mussels, and crab into the pot. Stir carefully so the seafood is evenly distributed.
   • Cover the pot and let the seafood steam in the broth for about 5-7 minutes, or until the clams and mussels have opened and the shrimp and fish are cooked through.

6. Final Touches

   • Taste the broth and adjust seasoning as needed. Add more salt, pepper, or red pepper flakes if you prefer a spicier kick.
   • Remove the bay leaf and discard it.

7. Serve

   • Ladle the hot cioppino into bowls, making sure to include plenty of broth and seafood in each serving. Garnish with fresh chopped parsley or basil and serve with a side of crusty bread for dipping.

Ingredient Insights

• Seafood Selection: Cioppino is incredibly versatile when it comes to the types of seafood you use. While the classic version often includes crab, shrimp, mussels, and clams, you can easily swap in scallops, squid, lobster, or any other fresh seafood available to you.
• Fish Stock vs. Vegetable Broth: If you can find fish stock, it gives the broth a deeper, more authentic flavor. But if you can’t, vegetable broth is a great substitute and still provides a rich base.
• Tomatoes: The crushed tomatoes are the base for the broth, but some recipes call for fresh tomatoes or a mix of crushed and pureed tomatoes for added texture and flavor. You can also use canned San Marzano tomatoes for a sweeter, less acidic flavor.
• Herbs: Fresh herbs like basil or thyme can be added for a boost of freshness. However, dried oregano and thyme are perfect for the classic version, as they meld well during the simmering process.

Expert Tips

• Don’t Overcook the Seafood: Seafood is delicate and cooks quickly. Once you add your seafood to the broth, make sure not to overcook it, as it will become tough and rubbery. Keep a close eye on the pot and remove it from the heat as soon as the mussels and clams open.
• Infuse the Broth: If you want to take the broth to the next level, you can infuse it with a few sprigs of fresh thyme or basil during the simmering process. Just remember to remove the stems before serving.
• Crusty Bread is Essential: The best part about cioppino is the broth, and there’s no better way to enjoy it than by sopping it up with a piece of crusty bread. Don’t skip this step! A thick slice of toasted sourdough or baguette is ideal for dipping.
• Customize the Heat: If you love a little extra spice, you can add more red pepper flakes or even a dash of cayenne pepper to the broth. If you prefer a milder dish, omit the red pepper flakes altogether.
• Make It Ahead: Cioppino can be made ahead of time and stored in the fridge for a day or two. In fact, the flavors often get better after sitting overnight! Just be sure to reheat it gently to avoid overcooking the seafood.

Recipe Variations

• Vegetarian Version: For a vegetarian version of cioppino, you can swap out the seafood for a variety of vegetables like zucchini, mushrooms, and artichokes. Add a plant-based seafood alternative or tofu for texture, and use vegetable broth as the base.
• Spicy Cioppino: If you like your soup with an extra kick, add more red pepper flakes, a chopped jalapeño, or even a bit of hot sauce to the broth. This will give the dish a bold, fiery flavor without overpowering the delicate seafood.
• Crab-Lover’s Cioppino: If you’re a big fan of crab, make it the star of your cioppino by adding more crab meat or even whole crab legs. Dungeness crab is particularly flavorful and sweet, making it the perfect choice for this dish.

Final Words

Cioppino is more than just a soup-it’s an experience. With its flavorful broth, tender seafood, and the warmth it brings to the table, it’s no wonder why this dish has become a beloved classic. The beauty of cioppino lies in its versatility, making it perfect for any occasion. Whether you’re hosting a dinner party, enjoying a family meal, or just treating yourself to something special, cioppino never disappoints.