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Cioppino Executive chef Francisco Lopez Jr. — Archer Hotel Napa

“This delicious fish stew is one of my favorites. Cioppino is authentically Italian American, developed in 1800s San Francisco by Italian immigrant fishermen who were basically just trying to feed their families. My favorite type of cooking is a fusion between contemporary Italian and French. This recipe, which is similar to bouillabaisse from Provence, is as delightful to make as it is to enjoy.

“Stews and soups are warm and welcoming any time of year, but they’re standout crowd-pleasers when the weather turns colder. This recipe will serve 6 – 8 people, so call your family or close friends to the table and share a glass of wine (left over from cooking?), a warm meal and good company.”

Executive chef Francisco Lopez Jr. — Sky & Vine Rooftop Bar and Charlie Palmer Steak, both at Archer Hotel Napa
Executive chef Francisco Lopez Jr. — Sky & Vine Rooftop Bar and Charlie Palmer Steak, both at Archer Hotel Napa
  • 15m prep time
  • 1h 15m cook time
  • 1h 30m total time
  • 22 ingredients


  • ½ cup olive oil
  • 6 large cloves garlic, sliced
  • 2 onions, chopped
  • 1 leek (with some green), well washed and chopped
  • 1 carrot, peeled and minced
  • 1 red bell pepper, cored, seeded and diced
  • 2 cans (28-ounce) San Marzano tomatoes, cut into pieces, with juice
  • 1 cup canned tomato sauce
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish if desired
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bottle (8-ounce) clam juice
  • ½ cup dry white wine
  • Salt and pepper
  • Red pepper flakes
  • 1 pound firm-fleshed fish, such as bass, snapper, halibut, cut into bite-sized pieces
  • 1 - 2 Dungeness crab, cracked into pieces
  • 1 dozen clams
  • 1 pound peeled and deveined shrimp
  • ½ pound scallops
  • Warmed bread (French or Italian)


  1. Heat the olive oil in a soup pot over medium heat. Add the garlic, onions, leek, carrot and bell pepper and cook, stirring frequently, for about 5 minutes or until the vegetables begin to soften. Add the tomatoes, tomato sauce, parsley, basil, thyme, and oregano, stirring to blend. Add the clam juice and wine, season with salt and pepper and red pepper flakes, and bring to a simmer.

  2. Cook at a low simmer for 40 minutes or until the flavors have blended nicely. (You can make the base up to this point, the cool and store it covered and refrigerated for up to three days. Reheat before serving.)

  3. About 20 minutes before you’re ready to serve, return the base to a boil. Add the fish and cook for 5 minutes. Add the crab and clams and return to a simmer. Cook for 5 minutes or just until the clams begin to open slightly. Add the shrimp and scallops and cook for another 5 minutes.

  4. Remove from the heat and ladle into individual large, shallow soup bowls or one large soup tureen. Garnish with parsley, if desired, and serve with warm bread for sopping up the delicious broth.

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