Cioppino

What is Cioppino?

Cioppino is a hearty seafood stew that brings together a variety of shellfish and fish, such as Dungeness crab, clams, shrimp, scallops, squid, mussels, and other local catch. These are simmered in a sauce of fresh tomatoes and wine, often with onion, garlic, and olive oil. The stew is usually served hot, sometimes with the crab and other shellfish still in their shells. Bread, either sourdough or French, is served alongside for dipping into the flavorful broth.

Where does Cioppino come from?

Cioppino was created in San Francisco in the late 19th century by Italian immigrants, especially those from Genoa, as well as Spaniards and Portuguese fishermen. The name likely comes from the Ligurian word 'ciuppin', a fish soup from Italy’s Liguria region. The dish started as a communal meal: fishermen would contribute whatever seafood they had caught that day. Over time, cioppino became a staple in San Francisco’s Italian restaurants. Its roots are linked to other Mediterranean seafood stews, such as cacciucco and bouillabaisse.

How is Cioppino made?

To make cioppino, a mix of fresh seafood—often including crab, clams, shrimp, scallops, squid, mussels, and fish—is simmered in a sauce made from tomatoes, wine, onion, garlic, and olive oil. The seafood is typically cooked in the broth and served in the shell, with the crab halved or quartered. The stew is ladled into bowls and served hot, with bread on the side for dipping into the sauce.

How and when is Cioppino eaten?

Cioppino is usually eaten at dinner, often as a main course. It is served hot, with the seafood in the shell, so diners use crab forks and crackers to extract the meat. A bib, damp napkin, and a bowl for shells are often provided. Bread, especially sourdough, is dipped into the broth. Some restaurants offer a 'lazy man's' version, with the shells removed for easier eating.

Kinds of Cioppino

While the classic cioppino uses whatever seafood is freshest, some versions focus on specific shellfish or fish. The 'lazy man's cioppino' is a popular adaptation where the shells are cracked or removed before serving. The dish is closely related to other Mediterranean seafood stews, such as Ligurian ciuppin, Tuscan cacciucco, and French bouillabaisse, each using local seafood and slightly different seasonings.

What Cioppino means

Cioppino has become a symbol of San Francisco’s Italian-American heritage and is a fixture in the city’s restaurants. It is sometimes served as a special meal for gatherings or holidays, such as Christmas Eve. The dish’s communal origins reflect the close-knit fishing communities of early San Francisco. Its name and style connect it to a broader tradition of Mediterranean seafood stews.

Questions people ask about Cioppino

Good reading and sources

• Local Favorite: CioppinoSaveur, Article

• Cioppino on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data