Easy Cioppino

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish. [Photographs: Yasmin Fahr]

Mussels can be substituted for the cockles, but if you use clams, then put them in a few minutes before the other seafood as they usually take a couple minutes longer to cook.

Easy Cioppino

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: One-Pot Wonders: Easy Cioppino


  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • Kosher salt and freshly ground black pepper
  • Pinch of dried red chili flakes or more as desired
  • 1 teaspoon dried oregano
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can whole peeled tomatoes, or 8 to 10 plum tomatoes, peeled, cored, and quartered
  • 1 cup red wine
  • 1 pound cockles or mussels, scrubbed
  • ¾ pound flaky white fish like cod or flounder
  • ½ pound scallops, tough muscle removed
  • ½ pound medium shrimp, peeled and deveined
  • 1/2 cup loosely packed fresh parsley leaves, roughly chopped
  • 1 lemon, cut into wedges
  • Country bread, toasted and rubbed with extra-virgin olive oil, for serving


  1. 1

    Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds.

  2. 2

    Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

  3. 3

    Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread.


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