Cioppino fish stew



Cioppino is an Italian-American seafood stew originating in San Francisco. Cioppino is traditionally made from the catch of the day. Ciopinno is traditionally made with seafood such as mussels, claws , crab, shrimp, clam and fish in a savory tomato-based broth.This San Francisco-style fish stew is nutritious and delicious. I made an easier version, with just fish and not seafood. The recipes is not set in stone and feel free to add your favourite seafood.



450 gram cod

250 gram salmon

1 can ( finley chopped tomatoes)

700- 800 ml water

1 onion

2 gloves garlic

1  red bell pepper

1/2 chilli

1 large leek

1 tsp thyme

2 tsp fish stock

a pinch of cayenne pepper

oil for cooking

coriander for topping




  1. Heat a large pot over medium heat.
  2. Add onions and garlic  and cook, stirring often, for about 2 minutes. A
  3. Add the chilli,  leeks and bell pepper  stirring often, for about 5 minutes.
  4. Add crushed tomatoes,  water,  thyme,  and cayenne and season to taste with salt and pepper.
  5. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 5 minutes.
  6. Add the salmon and cod and simmer to the fish is cooked for about 10-15 minutes.
  7. Garnish with coriander and serve.


14 thoughts on “Cioppino fish stew

  1. Love Cioppino… Have you ever tried Cacciucco, similar in that it’s a fish stew with a little heat but the traditional addition of crusty bread rubbed with Garlic is to die for! Excited to try your recipe here, thank you for sharing.


      1. The simplest recipes tend to be the best. There are many that require fish stock and saffron and they are insanely good – but the traditional ones with Red Wine vinegar and water as liquid the rest of the flavor from seafood, tomato, hot pepper and the crusty garlic rubbed bread… Oh my goodness. I think it’s time I make that dish this week…. Getting hungry now.


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