Seafood Cioppino Recipe

Alluring Seafood Cioppino Recipe | ASpicyPerspective.comA dazzling Seafood Cioppino Recipe, to delight the senses and warm the belly. This seafood stew is not to be missed!

Seafood Cioppino Recipe | ASpicyPerspective.com

It was luring me. Making it’s beguiling qualities present at every turn. Cioppino.

First I watched a celebrity chef make it on TV. Next, a friend of mine found a seafood cioppino recipe and emailed it to me. A few weeks later, I came across yet another version of seafood cioppino in a beloved cookbook, previously undiscovered. And again, fish soup, printed in the next edition of my favorite magazine.

Seafood Cioppino. I couldn’t escape it.

Stunning Seafood Cioppino Recipe | ASpicyPerspective.com

Pronounced “Chip-een-o.” An American creation from San Fransisco.

Fishermen and fishmongers, mostly Italian immigrants, invented this at the market. As the story goes, one said to another, “Can you chip-in-o some fish?” “Si!” “And you, chip-in-o some clams?” “Si, si.” This continued until every necessary item was “chipped in” for a fantastic communal meal.

Who knows if this is truly how cioppino came to be, but I love the thought of it.

Making Seafood Cioppino Recipe | ASpicyPerspective.com

Regardless of it’s humble and formally unknown origin, this is the most lovely seafood stew I have ever had the honor of tasting. This is no Tuesday night, throw-together dinner. A good Seafood Cioppino Recipe is an event in a bowl!

The broth alone has a wonderfully complex fusion of both robust and delicate flavors. And the seafood… anything you add clams or lobster to, can’t be bad. This is a perfect show-off meal, but can certainly be served in a casual setting.

How to Make Seafood Cioppino Recipe | ASpicyPerspective.com

Ingredients that must be “chipped in” include: white fish (cod, halibut, pollock), shellfish (lobster, crab, shrimp) and mollusks (oysters, clams, mussels) Some recipes I’ve seen included 5-6 different types of seafood. But, I’m a less is more kind of girl, so 1 item from each group for me.

Any variety is acceptable. Just buy the freshest seafood you can find.

How To: Seafood Cioppino Recipe | ASpicyPerspective.com

The wine you select is important.

Use a light red like a Rioja or Pinot Noir. The wine produces a brilliant color and intense depth of flavor. Choice a wine you would drink. You don’t want to ruin your high-quality seafood with lousy wine.

Steamy Seafood Cioppino Recipe | ASpicyPerspective.com

The lesson learned here: When opportunity presents itself over and over, take it as a sign from above! Something delicious is bound to come out of it.

My Seafood Cioppino Recipe, is a culmination of what I considered the highlights in several different recipes I found. I hope you enjoy it as much as I do!

Steaming Seafood Cioppino Recipe | ASpicyPerspective.com

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67 Responses to “Seafood Cioppino Recipe”

  1. CattyCooksposted February 4, 2010 at 1:56 pm

    Hi Sommer! This looks great! Kelly directed me to ! Spicy Perspective –– I will add you to my collection of food blogs! I look forward to following along and getting inspired! (typo in previous post…)

    Reply

  2. lauraposted February 4, 2010 at 2:58 pm

    Sommer, this looks amazing! I love the story of how cioppino got its name. This reminds me of a French bouillabaisse – I am sure it is delicious!

    Reply

  3. NANA Scrivposted February 5, 2010 at 1:25 am

    It looks wonderful. And it does require care and time. Think I can get fresh seafood in the middle of Oklahoma? I might have to drive to Asheville to get the real thing.

    Reply

  4. Lana @ Never enough Thymeposted August 8, 2011 at 7:18 am

    We love cioppino! It’s light and hearty all at the same time. An incredible combination of flavors, colors and textures all in one bowl. Pretty darned near perfect, I’d say.

    Reply

  5. carly {carlyklock}posted August 8, 2011 at 7:18 am

    Gorgeous! ‘Peasant’ food always seems to be so tasty and comforting – this dish looks no different.

    Reply

  6. marlaposted August 8, 2011 at 7:27 am

    I will always pronounce the name of this dish wrong, but I will always know I love it. All that seafood is my friend :)

    Reply

  7. Hester aka The Chef Docposted August 8, 2011 at 7:38 am

    I have to admit that when I saw “San Franciscan” I thought I saw “San Francisco” and started singing “San Francisco… the Rice-A-Roni treat!” Haha. Comedic lameness aside, I’m a huge lover of cioppino. The flavors, textures, slight spiciness… mmm! As it’s actually cloudy right now in So Cal (but it’s only 6:38am) it makes me wish for a hot bowl!

    Reply

  8. Kateposted August 8, 2011 at 7:40 am

    I cannot wait to try this recipe. I LOVE cioppino, but have yet to find a recipe that matches the memory of my first, delicious taste of this dish. This one looks good!

    Reply

  9. Curtposted August 8, 2011 at 7:42 am

    Shrimp, fish and mussels. Plenty of great seafood flavors in this one. Not to mention some great spices.

    Sounds great!

    Reply

  10. Barefeet In The Kitchenposted August 8, 2011 at 8:25 am

    Yours looks gorgeous! Several people have mentioned this as something to try, but I just haven’t yet. I don’t normally cook with this much seafood, but it sounds divine!

    Reply

  11. Heather @ Get Healthy with Heatherposted August 8, 2011 at 9:34 am

    Oh that looks amazing! Fresh summer seafood dish… Always good :)

    Reply

  12. Cajun Chef Ryanposted August 8, 2011 at 9:55 am

    Amazing indeed, this is a bountiful seafood dish!

    Reply

  13. Laura @ Family Spiceposted August 8, 2011 at 9:57 am

    We love cioppino, but don’t care for fennel. When we were visiting San Fran my husband tried cioppino at several restaurants and they were all different! Beautiful pictures!

    Reply

  14. Tricia @ Saving room for dessertposted August 8, 2011 at 10:08 am

    I had dinner with one of my husband’s co-workers last night and being the foodie that she is, she actually described this very same dish to me! She said it was fantastic and looking at your creation, I would say so! I think she got her version from the Food TV show. Love the photos, love the step by step, and love your blog!!! Have a great week Sommer.

    Reply

  15. A Brown Tableposted August 8, 2011 at 10:42 am

    I like the detailed and step by step instructions on how to prepare your recipes. Great pictures too! What kind of camera do you use ?

    Reply

  16. Chrissyposted August 8, 2011 at 11:13 am

    mmmm I LOVE fennel! Also, I love a good Cioppino, so this is such a great recipe!

    Reply

  17. Hester Casey @ Alchemy in the Kitchenposted August 8, 2011 at 11:14 am

    Sommer, this looks FANTASTIC and I love the theory behind the name.

    My family divides into those who are alergic to seafood, and those who absolutely love it. I’m making this for those lucky few who can happily eat all the ingredients in this feast from the sea!

    Reply

  18. Eugeniaposted August 8, 2011 at 11:26 am

    Splendid recipe! And I loved the story about the name. In Italy this type of fish soup is really popular.

    Reply

  19. The Cilantropistposted August 8, 2011 at 11:31 am

    Sommer I love love love cioppino and I adore your story about how the name came about! Too cute! I would love a bowl of this on a summer evening.

    Reply

  20. Bev Weidnerposted August 8, 2011 at 11:46 am

    I’m DYING. I love seafood. Dear heavens why can’t we be friends?

    Reply

  21. Jeanetteposted August 8, 2011 at 11:47 am

    This cioppino looks fantastic! I haven’t made it in a while, but my kids love it. The last time I made this, we were vacationing on Virginia Beach and I visited the local seafood market and picked up a variety of fish and shellfish. I looked at different recipes and took the best of each to come up with a pot of cioppino. Served with some crusty bread, we had a memorable dinner.

    Reply

  22. Barbara | Creative Culinaryposted August 8, 2011 at 12:48 pm

    I could live with the less is more approach…I think it’s often seemed overwhelming when I’ve read the more is more recipes! Beautiful photos; beautiful dish.

    Reply

  23. Lindaposted August 8, 2011 at 12:50 pm

    You’re right, this is not a weeknight dinner, but a labor of love for a relaxing weekend! You added an interesting ingredient with the fennel and your photos just make we want to prepare of pot this weekend!

    Reply

  24. Angie's Recipesposted August 8, 2011 at 1:17 pm

    Your cioppino looks amazing! I really love those clicks…esp. the 2nd one with garlic bread aside. Mouthwatering!

    Reply

  25. Kathleenposted August 8, 2011 at 1:17 pm

    I’ve been dying to make cioppinno! Yours looks yummy! Love the fennel

    Reply

  26. Atriaposted August 8, 2011 at 2:11 pm

    I love this one. I’m very into seafood but my partner seems to hate it so unfortunately I’m not making it quite often. This version of yours makes me hungry! Greetings from Poland:)

    Reply

  27. Carolinaheartstringsposted August 8, 2011 at 4:32 pm

    Wow. What a fantastic post. Great pictures. This recipe looks so delicious. Come over and check out our Southern recipes this week.

    Reply

  28. Emily @ Life on Foodposted August 8, 2011 at 5:15 pm

    The cioppino was the one thing I didn’t get to sample in San Fran. This looks amazing but I am drooling over that garlic toast as well. Everything looks delicious; I wish I could have this for dinner.

    Reply

  29. Magic of Spiceposted August 8, 2011 at 5:24 pm

    Sommer your cioppino is perfectly delightful! A gorgeous classic that invites Al Fresco dining :)

    Reply

  30. The Culinary Lensposted August 8, 2011 at 5:42 pm

    I have some canned diced tomatoes an Organic Tomato company sent me to try and they have been searching for a dish and they may have found it or at least a version there of thank. Thank you this looks delicious. Bookmarked and Buzzed

    Reply

  31. Maris (In Good Taste)posted August 8, 2011 at 6:04 pm

    This looks very gourmet and very delicious!

    Reply

  32. Kellyposted August 8, 2011 at 6:46 pm

    Wow this looks like the perfect summer dish! Lovely photos! :)

    Reply

  33. Annposted August 8, 2011 at 6:50 pm

    This looks absolutely stunning. I’m allergic to seafood, but I just love the stuff. What a beautiful dish.

    Reply

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  35. kankanaposted August 8, 2011 at 8:45 pm

    And now I have to make this .. the mussels , shrimp and that gorgeous color broth!

    Reply

  36. Shirleyposted August 8, 2011 at 8:52 pm

    I agree with your less-is-more philosophy. The stew, like everything else you make, is gorgeous. The plating, the hue of that broth, the toasty bread.

    Reply

  37. pamposted August 9, 2011 at 5:03 am

    Just look at that rich broth!!

    Reply

  38. Chef Dennisposted August 9, 2011 at 6:12 am

    what a beautiful cioppino, I never knew that story, how cute! This would be the perfect meal to celebrate any occasion with , especially with that bread to dip into the juices…..yummm

    See you soon!

    Reply

  39. Georgia Pellegriniposted August 9, 2011 at 8:32 am

    I have always loved cioppino but have never made it myself. This is beautiful and inspiring!

    Reply

  40. 5 Star Foodieposted August 9, 2011 at 11:50 am

    This cioppinno sounds absolutely wonderful! Excellent flavors here!

    Reply

  41. Celiaposted August 9, 2011 at 1:57 pm

    So happy you got on the cioppino train! Seafood and fennel are pretty much my favorite things ever, so I’ve been a huge proponent for a while. Your recipe looks really delicious – I don’t think I’ve put tarragon in before, but I think I now have to try. I also love the “serve with sourdough” – classic SF.

    Reply

  42. Steve @ HPDposted August 9, 2011 at 4:48 pm

    good looking fennel. very frondy.

    (spellcheck doesn’t think “frondy” is a word, but what do they know??)

    Reply

  43. Kitaposted August 9, 2011 at 5:53 pm

    I’d never heard of this soup before but my mouth is watering now… Seriously. I need a napkin.

    :) I can’t wait to try a spoonful of this!

    Reply

  44. Ilkeposted August 9, 2011 at 6:07 pm

    Hmmm.. I feel like I can smell it from Charlotte! :)

    Reply

  45. elle marieposted August 9, 2011 at 6:49 pm

    You are luring me in with all this food greatness, for some reason, seafood and summer go hand-in-hand. I’m dreaming of “old bay” seasoning now. = )

    Reply

  46. Lynne @ CookandBeMerryposted August 9, 2011 at 8:53 pm

    I love the tomato-y seafood-infused broth of this dish. So succulent. The shrimps are my favorite part, I have to admit. And your photos are so beautiful.

    Reply

  47. Cristinaposted August 10, 2011 at 7:10 am

    I enjoyed the explanation of the origin of the word Cioppino…thanks for sharing it. :) I’m in need of trying cioppino from a good place and then to try it on my own. You’ve inspired me to make this a priority with your well written post and gorgeous photography. What a lovely dish with complex flavors…now this is true cooking.

    Have a great week and congrats on the Top 9 today!

    Reply

  48. alyceposted August 10, 2011 at 7:58 am

    love cioppino.

    Reply

  49. Dmarieposted August 10, 2011 at 9:35 am

    oh, how I wish fresh seafood were available in western Kentucky…this looks divine!!

    Reply

  50. Feast on the Cheapposted August 11, 2011 at 3:51 pm

    Looks fabulous…you’re invited to dinner any night, as long as you’re cooking!

    Reply

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  53. Stevieposted August 31, 2011 at 5:19 pm

    I’ve never heard the idea that the name comes from “chip-in-o.” That said, this is the best fish soup. It is really popular here in San Francisco. Once we had it at home with a dark syrah added. It created a breathtakingly dark broth that was stunning. I’ve heard, too, that you can use white wine for a very light visual effect.

    Reply

  54. RisaGposted September 4, 2011 at 9:00 pm

    I’ve made Cioppino before. It is excellent. A few pieces of bread and the broth from a bowl are just made for each other. You are making me hungry and I just ate 2 hours ago.

    Reply

  55. Capabilityposted September 21, 2011 at 8:41 am

    I can’t wait to make this – Love Ciopinno! Great site and so glad I came over from SITS – Hope your day is fun!

    Reply

  56. Christinaposted February 9, 2012 at 3:29 pm

    My goodness. This looks so delish!
    Can’t wait to try this recipe.

    Reply

  57. Sommerposted January 24, 2013 at 12:36 pm

    Hi Lisa! Thanks, that would be great!

    Reply

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  62. Mikeposted December 14, 2014 at 9:32 pm

    Looks excellent! However, it’s not a true SanFranciscan Cioppino without fresh Dungeness crab.

    Reply

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  64. Nadiaposted April 24, 2016 at 11:46 am

    Here, we usually put the bread in the soup!

    Reply

  65. Mindyposted April 25, 2016 at 1:01 am

    Nice blog and great pics. Looks delicious, thanks

    Reply

  66. Thorinposted December 10, 2016 at 6:45 pm

    It turned out wonderfully, thank you!!

    The name actually comes from ciuppin, a seafood stew from the Liguria region of Italy.

    Reply

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