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.
![Cioppino (San Francisco Seafood Stew)](https://www.foodandwine.com/thmb/1YS-7ShxHzHqmAg030Wjxm6rBDM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Cioppino-San-Fransisco-Seafood-Stew-FT-RECIPE0323-1651265d8b624eb9a1f8579c815aca33.jpg)
Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle