Cioppino Recipe

This tomato-rich San Francisco seafood stew is perfect for chilly nights—and it’s easier to make than you might think.

My first job after moving to Texas was at a small wine bar just half a mile from my house. I remember being surprised by the menu, especially the seafood offerings. One item that caught my eye was a cioppino (pronounced CHUH-pee-noh or CHEE-oh-pee-noh), which I hadn’t encountered before.

I found it ironic that I had moved from Miami to a landlocked city (Austin), yet I was still surrounded by seafood lovers. The restaurant’s patrons were consistently on the prowl for lobster toast, the mussels Provençal, and the cioppino, which flew out of the kitchen night after night. After trying it myself, I could see why.

I attempted to recreate cioppino at home a few weeks later—it didn’t go over so well. Let’s just say I’d taken a few unwise shortcuts. Eventually, I figured it out, and this recipe lays everything out clearly and accessibly. And most importantly, it tastes just as delicious as that Texan wine bar. The tomato base provides a rich layer with garlic, onions, and peppers that balances the briny, oceanic bite of the seafood. All you need is crusty bread to soak up the broth, and you’ve got a complete meal.

I especially love cioppino when the weather begins to get chillier. If it’s rainy, even better. In my opinion, fall and winter evenings practically beg for a dish like this.

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Cleaning and debearding your mussels

If this is your very first time cooking mussels, the prep might sound a bit intimidating, but it’s actually pretty straightforward. Most mussels you’ll buy today come pretty clean. However, you’ll still want to give them a quick scrub under cold running water to remove any grit or sand. The “beard” is a small, fibrous thread that mussels use to anchor themselves to rocks in the ocean. While they’re not harmful, they’re not something you want to eat. To remove it, hold the mussel firmly in one hand and tug the beard toward the hinge of the shell until it comes free (a small paring knife or a kitchen towel can help get a better grip if it’s slippery). Once the mussels are cleaned and debearded, they’re ready to go into the pot. Important Note: Be sure to toss any mussels that are cracked, broken, or won’t close when tapped. Dead or damaged mussels can harbor bacteria that may cause food poisoning.

Serving suggestions

This cioppino is at its absolute best when eaten with torn pieces of crusty, rustic bread, such as this Artisan Bread or my favorite Sourdough Focaccia. If you’re looking to include a starchy side beyond bread, I adore this recipe for Air-Fryer Gnocchi. The crispy exterior and fluffy center are perfect for soaking up extra broth. I’d also recommend serving the soup with fresh greens. A crisp and tart Fennel-Apple Salad contrasts with the rich flavors of the soup, while the sweet crunch of this Apple-Pecan Fall Salad makes it a seasonal favorite. Both are exceptionally delicious options.

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