How to Make Monterey Bay Cioppino
How to Make Monterey Bay Cioppino is a medium Italian-American recipe that serves 4. 250 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $335.73 total, $83.93 per serving
Ingredients
- 3 tablespoons Extra Virgin Olive Oil (for sautéing the aromatics)
- 1 Large Onion (thinly sliced)
- 3 Garlic Cloves (thinly sliced for the base sauce)
- 0.75 teaspoons Table Salt (plus extra for seasoning the seafood)
- 15 ounces Tomato Sauce (canned, with its own seasoning)
- 1 cup Tomato Puree (adds body to the marinara)
- 1.5 cups Fresh Basil (chopped, divided (1 cup for sauce, 0.5 cup later))
- 1 tablespoon Light Brown Sugar (balances tomato acidity)
- 1.5 teaspoons Worcestershire Sauce (adds umami)
- 0.25 teaspoon Ground Cinnamon (unusual but brightens the broth)
- 1.5 pounds Cod Fillets (cut into 1½‑inch chunks; firm white fish)
- 12 ounces Dry‑Pack Scallops (remove side tendon, halve each scallop)
- 12 ounces Extra‑Large Shrimp (peeled, deveined, tails removed)
- 1 pound Mussels, Shell‑On (rinsed, beards removed, discard any that stay open)
- 0.25 cup Dry Sherry (adds depth; can use Moscato or white wine)
- 3 Garlic Cloves (minced for the mussel step)
- 0.5 teaspoon Saffron Threads (crushed; classic cioppino flavor)
- 16 ounces Clam Juice (two 8‑oz bottles; loosens the sauce)
- to taste Black Pepper (freshly ground)
- 1 Lemon (cut into wedges for serving)
Instructions
Sauté aromatics
Heat 3 Tbsp olive oil in the pot over medium heat until shimmering. Add the sliced onion, sliced garlic and ¾ tsp salt; cook, stirring occasionally, until the onion softens and begins to brown around the edges, about 8 minutes.
Time: PT8M
Build the tomato base
Stir in the canned tomato sauce, tomato puree, 1 cup chopped basil, light brown sugar, Worcestershire sauce and ground cinnamon. Bring to a boil, then reduce to medium‑low and simmer, uncovered, until the sauce thickens slightly, about 10 minutes.
Time: PT10M
Set sauce aside
Turn off the heat and transfer the marinara to a bowl; set aside while you prepare the seafood.
Time: PT0M
Prepare the seafood
Pat the cod dry and cut into 1½‑inch chunks. Trim the side tendon from each scallop and halve them. Peel, devein and remove tails from the shrimp. Rinse mussels under cold water, discard any that do not close when tapped, and pull off any beards.
Time: PT15M
Season the fish
Lightly toss the cod, scallops and shrimp with a pinch of salt and freshly ground black pepper. Keep the groups separate for staged cooking.
Time: PT0M
Cook the mussels
Add another 3 Tbsp olive oil to the pot and heat over medium‑high until shimmering. Add the mussels, ½ cup chopped basil, ¼ cup dry sherry, 3 minced garlic cloves, 1 tsp Worcestershire sauce, ½ tsp saffron and ½ tsp salt. Cover and cook for 2 minutes, or until the mussels begin to open.
Time: PT2M
Add liquids
Stir in the clam juice and the reserved marinara sauce, mixing gently to combine.
Time: PT0M
Add cod and scallops
Nestle the cod chunks just below the surface, then drop the scallop halves into any opening. Cover, bring to a gentle boil, then reduce heat to medium and simmer for 2 minutes without stirring.
Time: PT2M
Add shrimp
Scatter the shrimp throughout the pot, push them below the surface with a spoon, cover and simmer for another 3 minutes.
Time: PT3M
Finish off‑heat
Remove the pot from the heat and let the stew stand, covered, for 5 minutes so the seafood finishes cooking gently and the flavors meld.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Pescatarian
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Large Onion: shallot
- Instead of Garlic Cloves: garlic paste
- Instead of Table Salt: kosher salt
- Instead of Tomato Sauce: crushed tomatoes
- Instead of Tomato Puree: blended canned tomatoes
- Instead of Fresh Basil: dried basil (1 tbsp)
- Instead of Light Brown Sugar: white sugar
- Instead of Worcestershire Sauce: soy sauce
- Instead of Ground Cinnamon: ground nutmeg
- Instead of Cod Fillets: snapper, sea bass
- Instead of Dry‑Pack Scallops: fresh scallops
- Instead of Extra‑Large Shrimp: medium shrimp
- Instead of Mussels, Shell‑On: clams
- Instead of Dry Sherry: white wine
- Instead of Garlic Cloves: garlic paste
- Instead of Saffron Threads: turmeric (color only)
- Instead of Clam Juice: fish stock
- Instead of Black Pepper: white pepper
- Instead of Lemon: lime
Equipment Needed
- Large Dutch Oven or Heavy‑Bottom Pot
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Wooden Spoon or Ladle
- Tongs (optional)
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Sauté aromatics until onion browns
- Simmer tomato base for flavor development
- Cook mussels until they open
- Stagger addition of cod, scallops, then shrimp to ensure even doneness
- Let the stew rest off the heat for 5 minutes
Chef Tips from the Video
- Use fresh basil leaves for the brightest flavor; add the second half of the basil with the mussels for layered aroma
- Crush saffron threads in a tiny amount of warm water before adding to release color and flavor
- Keep the broth at a gentle simmer; a rolling boil can break delicate seafood pieces
Troubleshooting
Mussels do not open during cooking
Give them a firm tap on the counter; if they still stay closed, discard them—they are likely dead.
Shrimp turn rubbery
Remove the pot from heat as soon as the shrimp turn opaque; they finish cooking in the residual heat during the 5‑minute rest.
Sauce is too thick after adding clam juice
Add a splash more clam juice or water, stirring gently, until desired consistency is reached.
Storage
Refrigerator: Cool to 4 °C within 2 hours; store in airtight container for up to 2 days
Freezer: Can freeze for up to 1 month, but texture of seafood may change; reheat gently
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Prepare the tomato‑basil marinara up to 24 hours ahead and refrigerate
- Rinse and store cleaned mussels in a bowl covered with a damp cloth; use within the day
- Measure all liquids and spices before you start cooking to keep the process smooth
Frequently Asked Questions
What is the cultural significance and history of Monterey Bay Cioppino in Italian‑American cuisine?
Cioppino originated in San Francisco’s North Beach in the early 1900s, created by Italian immigrant fishermen who used the day’s catch and a tomato‑based broth. It reflects the melding of Italian coastal cooking techniques with the abundant Pacific seafood of California.
What traditional regional variations of cioppino exist within the broader Italian‑American culinary tradition?
Northern California versions often emphasize Dungeness crab and use red wine, while Southern California adaptations may add chilies for heat. Some families replace the tomato base with a white wine and garlic broth, creating a “white cioppino.”
How is authentic Monterey Bay cioppino traditionally served in San Francisco restaurants?
It is typically ladled into shallow bowls, accompanied by thick slices of sourdough or Hardy bread for soaking up the broth, and finished with a lemon wedge for a bright finish. The stew is served hot, straight from the pot.
During which celebrations or occasions is cioppino traditionally enjoyed in the Italian‑American community?
Cioppino is a popular dish for coastal festivals, fishermen’s gatherings, and family celebrations such as birthdays or holidays where a bountiful seafood feast is appropriate. It’s also a staple at restaurant “seafood night” events in the Bay Area.
How does Monterey Bay cioppino fit into the broader Italian‑American cuisine tradition?
It showcases the Italian technique of building flavor with aromatics, tomatoes and wine, while adapting to local ingredients—Pacific shellfish and fish—demonstrating the immigrant tradition of using what’s freshest and most affordable.
What are the authentic traditional ingredients for Monterey Bay cioppino versus acceptable modern substitutes?
Traditional ingredients include a mix of firm white fish (like cod), dry‑pack scallops, large shrimp, mussels, tomato sauce, dry sherry, garlic, basil, and a pinch of saffron. Modern cooks may substitute snapper for cod, white wine for sherry, or use frozen seafood, but the flavor profile changes slightly.
What are the most common mistakes to avoid when making Monterey Bay cioppino at home?
Common errors include overcooking the seafood, stirring after the fish is added (which can break the pieces), using too much tomato sauce which makes the broth heavy, and not discarding mussels that stay closed. Follow the staggered addition and off‑heat resting steps to prevent these issues.
Why does this cioppino recipe use a pinch of ground cinnamon and saffron instead of a plain tomato broth?
Cinnamon adds a subtle warmth that complements the sweetness of the shellfish, while saffron provides a unique floral note and golden hue typical of Sicilian‑influenced cioppino. These spices elevate the broth beyond a simple marinara.
Can I make Monterey Bay cioppino ahead of time and how should I store it?
Yes. Prepare the tomato‑basil marinara up to a day ahead and refrigerate. Keep the seafood raw and add it only when you’re ready to serve. Store the finished stew in an airtight container in the refrigerator for up to 2 days; reheat gently and add fresh lemon wedges before serving.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen specializes in rigorously tested, science‑based cooking recipes and equipment reviews. The channel focuses on reliable, reproducible methods that help home cooks achieve consistent results, often providing detailed explanations and troubleshooting tips.
Last updated: September 6, 2026
