There’s something about a big bowl of Cioppino Soup that feels like a celebration. Originally created by Italian fishermen in San Francisco, this dish captures the taste of the sea in one deeply satisfying meal.
A medley of fresh seafood simmers in a tomato-rich broth infused with garlic, fennel, and a hint of spice — the kind of meal that makes your kitchen smell like a coastal trattoria. It’s rustic, warming, and deeply comforting, the perfect centerpiece for family dinners or special weekends.
Table of Contents
Why You’ll Love This Cioppino Soup
- Coastal flavors at home: Fresh seafood, aromatic herbs, and a rich tomato base.
- Wholesome and hearty: Protein-packed and full of good-for-you ingredients.
- Customizable: Use your favorite mix of seafood or whatever’s fresh.
- Simple yet elegant: Restaurant-quality results without the fuss.
- Perfect for gatherings: Serves beautifully with crusty bread and a side salad.
I first tried Cioppino on a road trip up the California coast, and I’ll never forget that first spoonful — sweet shrimp, tender fish, and the deep flavor of the sea wrapped in a tomato-garlic broth.
This version brings that same soul to your table with simple steps and everyday ingredients. It’s like Seafood Chowder but with an Italian flair that warms you through and through.
Ingredients You’ll Need For Cioppino Soup
Main Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced (or 3 shallots)
- 1 cup fennel bulb, diced
- 2 celery stalks, chopped
- 2 large carrots, diced
- 4 garlic cloves, rough chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ¼ cup tomato paste
- 14 oz can diced tomatoes (or 1½ cups fresh diced tomatoes)
- 6 cups fish or chicken stock
- 1½ cups dry white wine (optional; use broth instead for alcohol-free)
- 2 bay leaves
- 1 pound mussels
- 1 pound manilla clams
- ½ pound scallops or shrimp
- 1 pound firm fish (like cod, halibut, or sea bass)
- ¼–½ cup chopped fresh parsley or basil
Optional Add-Ons or Substitutes
- For more umami: Add a dash of fish sauce or anchovy paste.
- For brightness: Finish with lemon juice before serving.
- For spice lovers: Increase red pepper flakes.
- For heartiness: Add diced potatoes or white beans.
- For garnish: A drizzle of olive oil and extra herbs.
Step-by-Step Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, fennel, celery, and carrots. Sauté until softened and fragrant, about 5 minutes.
- Add garlic and seasoning: Stir in garlic, salt, pepper, oregano, and red pepper flakes. Cook for 1 minute.
- Build the base: Stir in tomato paste and diced tomatoes. Cook for 2–3 minutes, letting the tomato paste caramelize slightly.
- Add broth and simmer: Pour in the stock, wine (if using), and bay leaves. Bring to a simmer and cook uncovered for 20–25 minutes to develop flavor.
- Add seafood: Start with mussels and clams, cooking 5–7 minutes until they open. Add scallops, shrimp, and fish. Simmer gently for another 5 minutes until seafood is just cooked through.
- Finish: Stir in parsley or basil. Taste and adjust seasoning with salt, pepper, or lemon juice.
My Tip: Always add seafood at the end. Overcooking it will toughen the texture — gentle simmering keeps it tender and sweet.
Expert Tips for Success
- Use the freshest seafood possible for the best flavor.
- Don’t skip the fennel — it gives authentic Italian depth.
- Add wine early so the alcohol cooks off before adding seafood.
- Avoid overcooking: Once the clams and mussels open, turn the heat down.
- Serve immediately — the seafood is at its best right out of the pot.
If you love brothy, seafood-forward dishes, try my Shrimp Soup — another coastal-inspired bowl that’s lighter but just as comforting.
Serving Suggestions
Pair your Cioppino Soup with:
- Crusty sourdough bread for soaking up the broth
- A light green salad with lemon vinaigrette
- Grilled vegetables for a smoky complement
- Herbed butter toast or garlic bread
- A sprinkle of Parmesan for richness
And if you want another soup with deep, savory layers, don’t miss my Tomato Enoki Mushroom Soup — it’s a lighter yet flavorful companion.
Storing and Reheating
How to Store It:
- Refrigerate leftovers in an airtight container for up to 2 days.
- Remove shellfish before storing to prevent toughness.
- Freeze the broth separately (without seafood) for up to 2 months.
How to Reheat It:
- Gently warm on the stovetop over low heat.
- Add fresh seafood to reheat briefly just before serving.
- Avoid boiling — it can overcook delicate ingredients.
Nutrition (Per Serving)
- Calories: 410
- Protein: 38g
- Carbohydrates: 15g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 880mg
- Fiber: 3g
- Sugar: 6g
- Calcium: 120mg
- Iron: 4mg
Frequently Asked Questions
Can I use frozen seafood?
You can, just thaw completely and pat dry before adding.
What’s the best fish for Cioppino?
Firm white fish like cod, halibut, or sea bass hold up best.
Can I make it ahead?
Yes — make the broth ahead and add seafood fresh before serving.
Final Thoughts
This Cioppino Soup is comfort food straight from the coast — rich, briny, and filled with the flavors of the ocean. Every spoonful reminds you why simple, honest ingredients make the best meals. Whether it’s a chilly evening or a weekend gathering, it brings everyone to the table with warmth and flavor.
- Fresh seafood.
- Deep, rustic broth.
- Italian soul in every bite.
If you’re craving more global comfort, try my Laksa Noodle Soup — it’s another bowl that’s bold, fragrant, and full of heart.
Cioppino Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, fennel, celery, and carrots. Sauté until softened and fragrant, about 5 minutes.
- Add garlic, salt, pepper, oregano, and red pepper flakes. Stir and cook for 1 minute.
- Stir in tomato paste and diced tomatoes. Cook for 2–3 minutes, letting the tomato paste caramelize slightly.
- Pour in the stock and add bay leaves. Bring to a simmer and cook uncovered for 20–25 minutes to develop flavor.
- Add mussels and clams and cook for 5–7 minutes until they open. Then add scallops, shrimp, and fish. Simmer gently for another 5 minutes until just cooked through.
- Stir in chopped parsley or basil. Adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately.
Nutrition
Notes
- Replaced white wine with extra broth for an alcohol-free version.
