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Cioppino– “The Feast of the Seven Fishes"

Cioppino is a classic Italian-American seafood stew that originated with San Francisco’s Italian immigrants. Traditionally served on Christmas Eve as part of the Feast of the Seven Fishes, it brings together a medley of fresh seafood simmered in a fragrant tomato and wine broth. This version highlights seven types of seafood — crab legs, shrimp, mussels, clams, white fish, calamari, and scallops — for a celebratory dish that feels both rustic and indulgent. Perfect for holidays, gatherings, or any night you want to make dinner feel like an event.
Print Recipe
Servings: 6
Ingredients Method Notes

Ingredients
  

Seafood Seven Fishes:
  • 1 lb crab legs pre-cooked, cracked
  • 1 lb large shrimp peeled and deveined (leave tails on for flavor)
  • 1 lb mussels scrubbed and debearded
  • 1 lb clams scrubbed
  • 1 lb firm white fish halibut, cod, or sea bass, cut into chunks
  • 1 lb calamari squid, cleaned and sliced into rings
  • 1 cup scallops small sea scallops or bay scallops
Broth Base:
  • 1/4 cup extra-virgin olive oil
  • 1 large onion finely chopped
  • 2 shallots finely chopped
  • 1 fennel bulb cored and thinly sliced
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes optional, for heat
  • 1 cup dry white wine
  • 1 28 oz can crushed tomatoes
  • 1 14 oz can tomato purée
  • 4 cups seafood stock or fish stock; chicken stock works if needed
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving
  • Crusty Italian bread for dipping

Method
 

Make the broth:
  1. Heat olive oil in a large Dutch oven or stockpot over medium heat.
  2. Add onion, shallots, fennel, and sauté until softened (about 8 minutes).
  3. Stir in garlic and red pepper flakes; cook 1 minute.
Build the base:
  1. Pour in the white wine and simmer until reduced by half (about 5 minutes).
  2. Add crushed tomatoes, tomato purée, seafood stock, bay leaves, oregano, and basil.
  3. Season with salt and pepper.
  4. Bring to a boil, then reduce heat and let simmer 30 minutes to develop flavor.
  5. Add seafood (staggered so it cooks evenly):
  6. Add clams and crab legs first. Cover and simmer 5 minutes.
  7. Add mussels and simmer another 5 minutes until shells begin to open.
  8. Gently stir in white fish, calamari, scallops, and shrimp. Cook 5–7 minutes, until shrimp are pink, scallops opaque, and fish flakes easily.
  9. Discard any clams or mussels that don’t open.
Finish & serve:
  1. Taste and adjust seasoning.
  2. Ladle into bowls, making sure each serving gets a mix of all seven seafoods.
  3. Sprinkle with fresh parsley and serve with lemon wedges and plenty of crusty bread for dipping into the broth.

Notes

  • You can swap in lobster tails, anchovies, or swordfish if you prefer. Just keep it to seven varieties to honor tradition.
  • Prepare the tomato base a day ahead for deeper flavor. Reheat gently before adding seafood.
  • Always serve with a loaf of crusty Italian bread (like ciabatta or sourdough) for dipping — it’s essential.
  • A crisp white wine (like Pinot Grigio or Vermentino) pairs beautifully. For red, go with something light like Chianti.
  • Many families serve Cioppino on Christmas Day, but it’s just as wonderful for New Year’s or a Sunday dinner.
  • Add a splash of fresh lemon juice right before serving to brighten the richness of the broth.