By eatmundo · July 3, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
This robust seafood stew, born in the fishing wharves of San Francisco, is a vibrant medley of fresh fish and shellfish simmered in a rich tomato-based broth with wine and herbs. Best enjoyed with crusty bread, it's a comforting and flavorful dish that truly captures the spirit of the sea.
According to eatmundo's ingredient comparison, the closest dish to Hearty San Francisco Cioppino from another cuisine is Suquet de Peix (Spain): the two share 44% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large Dutch oven or pot, heat 2 tablespoons olive oil over medium heat. Add 1 chopped large onion and 4 cloves minced garlic; sauté for 5-7 minutes until softened.
- 2
Stir in 800 g crushed tomatoes, 400 g diced tomatoes (undrained), 1 cup dry white wine, 3 cups fish broth (or clam juice), 1 teaspoon dried oregano, ½ teaspoon dried basil, and ¼ teaspoon red pepper flakes (optional). Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
- 3
Add 450 g firm white fish (such as cod or halibut), cut into 5 cm chunks, and 225 g peeled and deveined large shrimp to the simmering broth. Cook for 5 minutes.
- 4
Add 450 g mussels (scrubbed and de-bearded) and 450 g clams (scrubbed) to the pot. Cover and cook for another 5-7 minutes, or until the mussels and clams have opened. Discard any unopened shellfish.
- 5
Stir in 500 g cooked crab pieces and warm through for 2-3 minutes, then stir in ½ cup chopped fresh parsley. Season with salt and black pepper to taste.
- 6
Ladle into large bowls and serve immediately with crusty bread for dipping.
Frequently Asked Questions
What is Cioppino?
Cioppino is a San Francisco-style seafood stew created by Italian immigrants. It features a tomato-based broth combined with various seafood, including shrimp, clams, mussels, and crab, typically served as a main course for dinner.
What type of fish is best for Hearty San Francisco Cioppino, and how should it be prepared?
For a robust cioppino, use firm, white, flaky fish like cod, snapper, or halibut, cut into 1.5 to 2-inch chunks. This prevents the fish from falling apart during simmering.
How do I properly clean and prepare mussels and clams for Cioppino to ensure they are safe to eat?
Scrub mussels and clams under cold running water, removing any "beards" from mussels. Discard any shellfish with cracked shells or those that don't close when tapped, as they may be dead.
What type of broth and wine should I use to achieve an authentic San Francisco Cioppino flavor?
Use a good quality seafood or clam broth as the base for depth of flavor. For the wine, a dry white wine like Pinot Grigio or Sauvignon Blanc will enhance the flavors without overpowering the seafood.
What is the best way to ensure the seafood in Cioppino is perfectly cooked and not rubbery?
Add the fish and shrimp in the final minutes of cooking and cook for 5 minutes, then add the mussels and clams just until the shellfish open. If using pre-cooked crab, add it last to simply warm through.