Cioppino took shape in the late nineteenth century among Italian immigrant fishermen living in the fishing villages of North Beach, San Francisco. At the end of long days on the water, boats returned heavy with the Pacific’s bounty and sometimes just as often with little to show. What remained unsold or excess from the day’s catch was gathered together, each fisherman contributing what he could, and simmered into a communal stew. Tomatoes, garlic, wine, and warming spices formed the base, while the seafood reflected whatever the sea had offered that day. It was practical, generous cooking, born from necessity and shaped by community. Cioppino bears a clear connection to the Ligurian fish soup ciuppin, a more restrained, less tomato-forward stew from Genoa, where many of these fishermen traced their roots. On the California coast, with ripe tomatoes readily available and an abundance of shellfish, the soup evolved into something brighter and more robust, distinctly Italian American yet deeply tied to its Old World origins.

The origin of the name is part history, part folklore. One popular story tells of fishermen calling out for neighbors to “chip in” their catch when someone returned empty-handed, the phrase softened by Italian accents into “chip-een-o.” Whether literal or imagined, the story captures the communal spirit that defined cioppino from the start.

Cioppino was never about precision, but about abundance and sharing. As long as the broth begins with tomatoes, nearly any seafood can find its place in the pot. Snapper, crab, mussels, shrimp, calamari, clams. Cioppino welcomes them all. What began as a humble fisherman’s meal has become a defining Italian American dish, celebrating the daily catch and the resilience of immigrant communities. Made with the freshest seafood possible, cioppino tastes alive and expressive. The broth is tomato bright yet balanced, layered with garlic and wine, carrying the sweetness of shellfish and the clean briny depth of the ocean. Each spoonful is warming, generous, and unmistakably tied to the sea.

SAN FRANCISCO-STYLE CIOPPINO SEAFOOD STEW

Serves 4-6

INGREDIENTS

▢ 3 tbsp Bona Furtuna Organic Extra Virgin Olive Oil, plus more for drizzling
▢ 1 large yellow onion, finely chopped
▢ 1 fennel bulb, trimmed and finely chopped (fronds reserved)
▢ 4 cloves garlic, thinly sliced
▢ 1 tsp Bona Furtuna Organic Sicilian Chili Flakes, or to taste
▢ 1 tbsp tomato paste
▢ 1 cup dry white wine
▢ 1 cup seafood stock or light fish stock
▢ 2 cups Bona Furtuna Organic Passata Sauce
▢ 1 bay leaf
▢ 1 tsp Bona Furtuna Organic Oregano Flowers
▢ Sea salt and freshly cracked black pepper, to taste
▢ 1 lb firm white fish (halibut, cod, or rockfish), cut into large chunks
▢ 1 lb mussels, scrubbed and debearded
▢ 1 lb clams, scrubbed
▢ 3/4 lb large shrimp, peeled and deveined
▢ 1/2 lb sea scallops, side muscle removed
▢ 1 whole Dungeness crab, cooked and cracked, optional (highly recommended if available)
▢ Chopped parsley, for garnish
▢ Reserved fennel fronds, for garnish
▢ Lemon wedges, for garnish

DIRECTIONS

1. In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the onion and fennel and cook gently until soft and translucent, about 8 to 10 minutes. Stir in the garlic and red pepper flakes and cook just until fragrant.
2. Add the tomato paste and cook, stirring, until it darkens slightly and coats the vegetables. Pour in the white wine, scraping up any browned bits, and simmer until reduced by half.
3. Stir in the seafood stock, passata sauce, bay leaf, and oregano flowers. Season generously with salt and pepper. Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, until the broth is supple, aromatic, and naturally sweet. Taste and adjust seasoning.
4. Lower the heat to a steady simmer. Add the clams and mussels first, cover, and cook for 3 to 4 minutes until they begin to open. Add the white fish, shrimp, scallops, and the cracked Dungeness crab if using, nestling everything gently into the broth. Cover and cook until the seafood is just opaque and tender, another 4 to 6 minutes. Discard any shellfish that do not open.
5. Remove from heat. Drizzle with olive oil, scatter with parsley and fennel fronds, and serve immediately with lemon wedges and warm sourdough.
6. Mangiamo.
   

Pair with: caesar salad, fresh garlic bread, and storytelling at the table