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The Recipe · No.662 · Cioppino

Cioppino, and where to source it

Cioppino — 5best2buy.com 5BEST2BUY.COM Cioppino Italian-American 5best2buy.com

The broth is the whole dish, so a real San Marzano can and shellfish bought that same day decide everything. Build the tomato-wine base and let it simmer a full 20 minutes before any seafood goes near it. Then add each type in order of how long it cooks, so nothing turns to rubber.

By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook40 min
Makes6 servings
CuisineItalian-American
Cost$$$
Gluten-freeDairy-free
Contains  fish · shellfish
The Ingredients — and where to get them
Cook for 6 servings
Canned whole tomatoes
A good San Marzano crushed by hand gives the broth its backbone; watery diced cans thin it out.
1 large can
White fish fillet
A firm sustainable fish like halibut or cod holds together in the simmer instead of shredding.
1 lb
Dungeness crab, cracked
Fresh live-cooked crab is the point of cioppino; frozen legs work in a pinch.
2 lb
Littleneck clams and mussels
Buy them alive and tight-shut the same day; any that stay open after tapping go in the trash.
2 lb
Shrimp, shell-on
Shell-on shrimp add sweetness to the broth as they cook.
1 lb
Olive oil
A grassy real olive oil starts the soffritto and finishes the bowl.
quarter cup
Fennel, onion, garlic
The aromatic base; slice the fennel thin so it softens into the broth.
3 cups total
The Rundown
Greedometer ●●●● Squeaky clean
About as virtuous as dinner gets.
EffortSome doing
Cook it with
GrillInstant PotSlow cookerOne-pot
The Method
  1. Build the baseSweat onion, fennel, and a lot of sliced garlic in olive oil 8 minutes until soft, then add chili flakes and a splash of dry white wine and cook off the alcohol.
  2. Simmer the brothAdd the crushed tomatoes and 3 cups fish stock or water; simmer uncovered 20 minutes so it reduces and the flavors marry.
  3. Add the shellfishDrop in clams and mussels, cover, and steam 4 minutes until they start to open.
  4. Finish with fishAdd fish, shrimp, and cracked crab, cover, and cook 5-6 more minutes until the fish flakes and every shell has opened.
  5. ServeDiscard any shellfish still closed, drizzle with olive oil, and serve with grilled bread to mop the broth.
The Toolkit

Wide pot · Crab cracker · Ladle · Chef knife

Straight Answers
Can you make Cioppino in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Cioppino? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Cioppino ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Cioppino gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Cioppino vegan? — No

No — it contains seafood, so it isn’t vegetarian or vegan.

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