Cioppino from Tadich Grill

What is Cioppino, and Where Did it Come From?

Cioppino is a seafood stew that originated in the Italian-American immigrant communities of San Francisco, California, in the late 19th century.

Its history is closely tied to the rich maritime heritage of the city and the abundance of fresh seafood available from the nearby Pacific Ocean.

The exact origins of cioppino are somewhat debated, but it is widely believed to have been created by Italian fishermen who settled in San Francisco's North Beach neighborhood.

These immigrants, primarily from the Liguria region of Italy, brought with them their traditional recipes and culinary techniques, which they adapted to incorporate the local seafood they found in abundance.

The name "cioppino" is thought to derive from the Italian term "ciuppin," which refers to a fish stew or soup.

Over time, as Italian immigrants mingled with other communities in San Francisco and shared their culinary traditions, cioppino became a beloved dish among locals and visitors alike.

Originally, cioppino was a rustic dish made with whatever seafood the fishermen had on hand, often including Dungeness crab, clams, mussels, shrimp, and various fish, all cooked together in a rich tomato-based broth flavored with garlic, onions, herbs, and spices.

The stew was typically served with crusty bread for sopping up the flavorful broth.

While cioppino was originally a humble dish enjoyed by fishermen and their families, it gained popularity throughout San Francisco and eventually became a staple of the city's culinary scene.

Today, cioppino is celebrated as a quintessential San Francisco dish, enjoyed in restaurants throughout the city and beyond, and has even spread to other regions where fresh seafood is abundant.

The Cioppino that this recipe is inspired by comes from Tadich Grill and is (arguably) the most famous version in San Francisco.

My version omits halibut (only because it’s crazy expensive these days), but if you want to be a purist, splurge for some halibut and prepare and cook with the scallops.

Tadich Grill San Francisco, Seafood Stew

Dinner, Fish and seafood

Italian

Yield: 2

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Cioppino

Level: Intermediate

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Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• ½ medium green bell pepper, cored, seeded, and finely chopped
• ½ celery stalk, finely chopped
• ½ small leek, white part only, trimmed, cleaned, and finely chopped
• ½ small fennel bulb, trimmed and finely chopped
• 1 14-oz. can crushed Italian tomatoes
• 1 tablespoon tomato paste
• 3 cups seafood or fish broth
• 1 bay leaf
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 pinch cayenne pepper
• ¼ cup all-purpose flour
• 4 sea scallops
• 2 large raw shrimp, peeled and deveined
• 4 small raw shrimp, peeled and deveined
• 1 garlic clove, finely chopped
• 3 ounces crabmeat, preferably Dungeness
• ¼ cup dry white wine
• 4 clams, scrubbed
• 2 tablespoons parsley, chopped
• Kosher salt and freshly ground black pepper
• Toasted sourdough bread, for serving (optional)

Preparation

Make Broth:

1. In a large pot set over medium heat, combine 1 tablespoon of the olive oil and 1 tablespoon butter and heat until melted. Add the onion and cook, stirring frequently, until just starting to soften, about 2 minutes.
2. Add the carrots, bell pepper, celery, leek, and fennel and cook, stirring frequently, until the onions are translucent, about 5 minutes.
3. Add the crushed tomatoes, tomato paste, 3 cups broth, bay leaves, basil, oregano, thyme, and cayenne, and season to taste with salt and black pepper. Bring the liquid to a boil, then turn down the heat to low, cover, and cook at a gentle simmer, stirring occasionally, for 1 hour.

Fry Seafood:

1. Into a large shallow bowl, pour the flour. Working in batches, dredge the scallops, and shrimp in the flour, shaking off any excess. Set seafood aside.
2. In a medium skillet set over high heat, heat the remaining olive oil and butter until melted. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
3. Working in batches, fry the floured seafood, turning frequently, until each piece is golden brown, 1–2 minutes. Use a slotted spoon to transfer the seafood to the pot with the soup. Add the crabmeat, cover, and continue cooking at a gentle simmer for 10 minutes.

Cook Clams and Finish:

1. Return the now-empty skillet to high heat. Add the wine, scraping any browned bits stuck to the bottom of the pan. Add the clams, cover, and cook until their shells open, about 5 minutes. (Discard any clams that don’t open.)
2. Stir the clams into the soup, and season with salt and black pepper to taste. Ladle the cioppino into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.

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