Food Recipes Dinner Cioppino (Seafood Stew) 5.0 (4,203) 11 Reviews This iconic San Francisco stew often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine. By Bobby Flay Bobby Flay Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on October 8, 2023 Rate PRINT Share Total Time: 30 mins Yield: 4 servings Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of cioppino, the famous Italian-American seafood stew that came from that neighborhood. One of his favorite spots to enjoy the dish is Nick's Lighthouse. Frequently asked questions What is cioppino? Cioppino is a tomato-based stew that was created in the late 1800s by Italian-American fishermen who fished off the North Beach of San Francisco. They used whatever seafood was leftover from the day’s catch; it was often shrimp, crab, clams, and fish. The seafood is cooked in olive oil with onions, herbs, garlic, and tomatoes. What do you serve with cioppino? A big slice of sourdough bread — buttered and toasted — is the traditional accompaniment and a nod to another iconic San Francisco food. However, cioppino can also be served over pasta, rice, or mashed potatoes. Any number of veggie sides would be tasty here, from a simple salad to roasted asparagus or crispy baked zucchini. Notes from the Food & Wine Test Kitchen Cioppino is typically made from a variety of seafood depending on what's freshest; Flay's version of the recipe uses generous portions of fresh shrimp, littleneck clams, and snapper. Use canned tomatoes in the stew, or if you have fresh tomatoes in season, they are a great addition to the dish. Suggested pairing A vibrant Italian white with a citrus character, such as one from Sardinia. Ingredients 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 2 large garlic cloves, minced 1/2 cup dry white wine 1 1/2 cups chicken stock or low-sodium broth 1 cup bottled clam juice 1 cup drained, diced tomatoes (from a 15-ounce can) 2 thyme sprigs 1 bay leaf 1/2 teaspoon hot sauce, plus more for serving Kosher salt Freshly ground black pepper 2 dozen littleneck clams, scrubbed 3/4 pound skinless snapper fillets, cut into 2-inch pieces 1/2 pound shelled and deveined medium shrimp 2 tablespoons unsalted butter 2 tablespoons coarsely chopped flat-leaf parsley Sourdough toast, for serving Directions Heat olive oil in a large soup pot. Add shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. Add clams, cover, and cook just until most of them open, about 5 minutes. Add snapper and shrimp, cover, and simmer until they are cooked through and remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer seafood to 4 bowls. Add butter and parsley to broth remaining in pot and cook over moderate heat for 1 minute, swirling pan. Spoon broth over seafood and serve with sourdough toast. Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Originally appeared: July 2005 Rate It Print