San Francisco Cioppino Seafood Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A rich Italian-American seafood stew simmered with tomatoes, herbs, and San Francisco Bay catch for a coastal classic. This italian-american-inspired seafood ready in about 55 minutes pairs tablespoons olive oil, medium, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 4 cloves, minced garlic
• 1, diced red bell pepper
• 2 tablespoons tomato paste
• 14 oz can diced tomatoes
• 2 cups fish stock
• 1/2 cup white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• 2, chopped plum tomatoes
• 2 cups, scrubbed and rinsed clams
• 2 cups, scrubbed and debearded mussels
• 8 oz, cut into 1-inch pieces salmon fillet
• 8 oz, peeled and deveined shrimp
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until golden and translucent.
2. Step 2: Add 4 minced garlic cloves and 1 diced red bell pepper, and cook for 2 minutes until fragrant and vegetables are softened.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly to prevent burning.
4. Step 4: Add 14 oz can diced tomatoes, 2 cups fish stock, 1/2 cup white wine, 1 teaspoon dried thyme, 1 bay leaf, and 2 chopped plum tomatoes. Bring to a simmer and cook for 10 minutes to blend flavors.
5. Step 5: Add 2 cups scrubbed clams, 2 cups scrubbed mussels, 8 oz cut salmon pieces, and 8 oz peeled shrimp. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and simmer for 10 minutes until clams and mussels open and shrimp turn pink.
6. Step 6: Discard any unopened clams or mussels. Remove bay leaf and stir in 2 tablespoons chopped fresh parsley. Adjust seasoning if needed.