Slow-Cooker San Francisco Cioppino with Toasted Sourdough Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality dry white wine that you would enjoy drinking. The wine's acidity balances the sweetness of the tomatoes and enhances the seafood.

If you prefer a non-alcoholic version, use seafood stock with a tablespoon of lemon juice. The fennel bulb can be saved and used for another dish; the fronds make a lovely garnish.

The key to tender calamari is a short cooking time. Add the rings only during the last 10–15 minutes, just until they turn opaque. Overcooking makes them chewy.

Also, be gentle when stirring the stew after the shellfish have opened, so the crab claws remain intact and the clams and mussels stay in their shells.

Variations

• Spicy Cioppino: Add 1/2 teaspoon red pepper flakes or a chopped Fresno chile with the garlic for a gentle heat. The spice brightens the broth and complements the sweetness of the crab and tomatoes.
• Shrimp and Scallop Cioppino: Replace the calamari with 1/2 pound peeled and deveined shrimp and 1/2 pound scallops. Add them during the last 10 minutes of cooking, just until the shrimp turn pink and the scallops are opaque.
• White Wine and Herb Variation: Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon dried oregano along with the wine. The herbs add an extra layer of aroma that pairs beautifully with the fennel.
• Gluten-Free Cioppino: Serve the cioppino with gluten-free crusty bread or over cooked polenta. The stew itself is naturally gluten-free, so just adjust the accompaniment to suit dietary needs.

Storage and make-ahead

Fridge

Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently until piping hot before serving.

Freezer

Freeze the broth (without shellfish) for up to 2 months. Thaw overnight in the refrigerator and reheat before adding fresh shellfish.

Reheat

Reheat leftover cioppino gently on the stovetop over medium-low heat until bubbling. Avoid boiling to prevent the shellfish from becoming tough.

Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until piping hot. The flavors will continue to meld, but the shellfish may become slightly tougher upon reheating. Discard any shellfish that were not eaten within 2 days.

The broth base can be prepared a day ahead: combine the tomatoes, wine, fennel, and garlic in the slow cooker insert and refrigerate overnight. The next day, add the shellfish and cook as directed.

The sourdough can be sliced and stored in a bread box. The cioppino itself is best served fresh, but the broth can be made ahead and the shellfish added later.

Serving ideas

Serve the cioppino in wide, shallow bowls to allow the broth to shine. Place a few crab claws, clams, and mussels in each bowl, then ladle the broth over them.

Arrange the calamari rings on top. Serve with the garlic-rubbed toasted sourdough on the side for dunking. Provide small bowls for discarded shells and plenty of napkins.

This stew is a meal in itself, but a simple green salad with lemon vinaigrette would pair nicely. For a more indulgent meal, serve with a side of pasta tossed in olive oil and garlic. The bread is essential—use it to soak up every last bit of the flavorful broth.

Frequently asked questions

Recipe card

Slow-Cooker San Francisco Cioppino with Toasted Sourdough

Prep 20 minCook 4 hTotal 4 h 20 minServes 6

Ingredients

• 28 oz crushed tomatoes
• 1 cup dry white wine
• 1 bulb fennel, thinly sliced
• 4 cloves garlic, minced
• 1 lb Dungeness crab claws
• 1 lb littleneck clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1/2 lb calamari rings
• Thick slices sourdough bread, for serving
• 1 garlic clove, halved, for rubbing, to taste

Instructions

1. In the slow cooker insert, combine the crushed tomatoes, dry white wine, sliced fennel, and minced garlic. Stir well to distribute the fennel and garlic evenly through the tomato base.
2. Nestle the crab claws, clams, and mussels into the broth, pushing them down so they are mostly submerged. The clams and mussels should be in a single layer if possible.
3. Place the lid on the slow cooker and set it to LOW. Cook for 4 hours, until the clams and mussels have opened and the broth has thickened slightly.
4. Once the clams and mussels have opened, gently stir in the calamari rings. Cook for an additional 10–15 minutes on LOW, just until the calamari is opaque and tender.
5. Using tongs, remove and discard any clams or mussels that have not opened after cooking. These are not safe to eat.
6. While the cioppino finishes, toast thick slices of sourdough bread until golden and crisp. Rub each slice with the cut side of a garlic clove while still warm.
7. Ladle the cioppino into warm bowls, making sure each serving gets a portion of broth, crab, clams, mussels, and calamari. Serve immediately with the garlic-rubbed toasted sourdough for dunking.

Contains: crustaceans, mollusks, fish, sulfites, gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.