Cioppino is a fish stew that is quite popular in San Francisco. It’s a blend of Italian and American flavors, and is the perfect one-pot summer meal. Every fish lover in your house will gobble this up!

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. rosemary-infused olive oil
  • 1½ large leeks, chopped
  • 2 large shallots, peeled and chopped
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 4 oz. fish sauce
  • 1 Tbsp. chopped fresh rosemary
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ lb. ahi tuna, cut into bite-size pieces
  • 1 lb. littleneck clams
  • 1 (14.5 oz.) can Italian diced tomatoes, undrained
  • 8 oz. large shrimp, deveined
  • 8 oz. bay scallops
  • 2 Tbsp. chopped cilantro


  • Heat the oil in a large Dutch oven over medium heat. Add leeks, shallots, and garlic. Cook until softened, about 6 minutes. Stir in wine, fish sauce, rosemary, salt, and pepper. Reduce heat to low and simmer 8 minutes.
  • Stir in tuna and cook another 3 minutes. Add clams, tomatoes, shrimp, and scallops. Cover with a lid and cook another 5 minutes, or until the clams have opened.
  • Discard any unopened shells and garnish with cilantro.