Recipe by Chef John
"When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.
This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly."
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1 (28 ounce) can
red pepper flakes, or to taste
thin lemon slices
cod, cut into 1-inch pieces
Dungeness crab, cleaned, cooked, and cracked
medium raw shrimp, peeled and deveined
mussels, cleaned and debearded
chopped fresh flat-leaf parsley
chopped fresh basil
salt and ground black pepper to taste
I made the broth exactly as directed except I forgot the bay leaf. I added the seafood that is available in Baltimore in October..... little neck clams, snow crabs, grouper, mussels and bay scallops. It was very simple but very elegant and tasted like a high priced restaurant cioppino!!! The lemon is a must but a couple of slices goes a long way. I did add some chili oil in addition to the red pepper flakes to wake it up. I have made many cioppino recipes and this was my favorite by far! Crusty sourdough bread is required by law.
too sweet & citrus-y for my taste.
This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal taste or to moderate variation of ingredients. I served it in a bowl with a variety of warmed breads and Irish butter. On the side I served Spicy Eggplant over seasoned white rice. The scent of the garlic and Chardonnay rich
Cioppino filled the house and I prepped my guests with Starry Night Zinfandel and butter crackers with lobster, red caviar and garnishes. This is a wonderful recipe for a husband-wife or couple to prepare together.
This is one of the best recipes here on AR. Chef John, you hit the nail on the head with this one. I followed the recipe exactly beside cutting the recipe in 1/2 for the 2 of us. I used about 1 1/4 lbs of fresh shrimp, 1 large claw of large snow crab, 1/2 lb mussels, and 1/2 lb cod filet, all fresh from Joe Patti's here in Pensacola, FL. We didn't care for the cod fish so when I make it again I'll leave that out and use all mussels, shrimp and crab. It's not cheap but it's truly a treat to be savored more than once in a lifetime. I had this back when I was a teenager and loved it then but just never seemed to have the nerve to make it myself. I am sooo very glad to have found this recipe. I had some fresh french bread for dipping in that lucious sauce. I can't wait to make it again. Thank you again Chef John for a wonderful recipe.
Very good! It is easy to make, well explained and just very good if you are a seafood lover! It is a little pricey but fun to make and well worth it. And don't forget the bread, it's a must
I've been wanting to make this forever and was waiting for a special occasion; the ingredients are on the expensive side. Everyone at the party LOVED it!! This tastes even better the next day! The only change I made to the recipe was replacing the crab with bay scallops since I didn't want anyone to have to deal with the crab shells. Seriously people, I'm new to cooking, and Chef John makes me look like a champ!! Mahalo Chef John!!!! YOU ARE THE BEST!!!
Loved it ,I tried a Foodnetwork recipe it was okay but it was missing something. I tried this one with more tomato in it, I just added more puree. It game out perfect.
The aroma and first bite took me back to San Fransisco, an incredibly grouchy chef and an amazing cioppino. (couldn't find a bay leaf; didn't care). Thanks for sharing this!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cioppino
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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