Flavors · San Francisco

Cioppino

Stew of fish and seafood in a tomato-and-wine broth, created in the 19th century by Italian fishermen, mostly from Genoa, on the San Francisco pier. It is served with bread for dipping into the broth.

Traditional dish from San Francisco, Califórnia

Updated October 2026

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Cioppino — San Francisco, the United States — Cioppino

Cioppino — San Francisco, the United States

Cioppino is a stew of fish and seafood cooked in a red broth of tomato, wine, olive oil, garlic, and pepper. There is no fixed recipe: it uses whatever the sea and the market provide, such as crab, mussels, clams, shrimp, squid, and pieces of white fish.

The dish originated in San Francisco in the second half of the 19th century among Italian immigrant fishermen, mostly from Genoa, who worked at the old Meiggs' Wharf in the area now known as Fisherman's Wharf. A San Francisco Call newspaper article from 1901 already describes the fishermen’s version, and the first written recipe appears in a 1906 cookbook published to help those left homeless by that year’s earthquake.

The name has two explanations. The more repeated story says fishermen shouted "chip in," meaning "contribute," and each put part of their catch into the pot. Culinary historians treat that version as a legend and link the name to ciuppin, a word from the Ligurian dialect for a fish soup.

There is no exact recipe in Italy: cioppino is related to Mediterranean fish soups but in San Francisco it adopted local ingredients, such as Dungeness crab, and the pepper added by the city’s fishermen.

It is served in a deep bowl with bread for dipping in the broth. Shells remain on the plate, and many people eat with their hands, so some places provide a paper bib.

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Where it comes from

San Francisco , Califórnia
Created by Italian fishermen on the San Francisco pier in the 19th century.

Ingredients

Pieces of white fish, crab, mussels, clams, shrimp, and squid, depending on the season, in a broth of tomato, wine, olive oil, garlic, onion, herbs, and pepper.

How it is eaten

In a deep bowl, with bread for dipping in the broth. The shellfish come in their shells and are usually opened by hand.

When it is eaten

Year-round. The version with fresh Dungeness crab depends on the regional fishing season.

Your questions

Questions about Cioppino

What is cioppino?

A stew of fish and seafood in a tomato-and-wine broth, created by Italian fishermen in San Francisco in the 19th century.

Where does the name cioppino come from?

There are two versions. One legend says it comes from the English "chip in," from fishermen who shared what they caught. Historians link the name to ciuppin, a fish soup from the Ligurian dialect.

How do you eat cioppino?

In a large bowl, with bread for dipping in the broth. The shellfish come in their shells and are usually opened by hand.

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