Overview
Cioppino is a tomato-based Italian-American seafood stew created by Italian fishermen in San Francisco. Loaded with fresh fish, shellfish, tomatoes, and wine, it's a celebration of the sea. Sous vide ensures perfectly cooked seafood without overcooking.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender Seafood | 125°–130°F | 30–45 min | 60 min |
Different seafood cooks at different times - use bags strategically.
Food Safety Notes
Seafood should reach at least 125°F / 52°C for safe consumption. Sous vide at 125°–130°F for 30–45 min ensures safety for mixed seafood. Use the freshest seafood available, keep everything chilled before cooking, and serve lower-than-130°F preparations immediately.
See our food safety guide.
Texture Profiles
- 125°–130°FTender Seafood
- Perfectly tender fish, shrimp, and shellfish in rich tomato broth. Each seafood component is cooked just right - not rubbery or overcooked. This is restaurant-quality cioppino.
Prep & Bagging
- Cut fish into chunks and season
- Season shrimp
- Vacuum seal fish and shrimp (separately or together)
- Submerge in water bath
- Meanwhile, make rich tomato broth
Finishing & Serving
- Simmer shellfish in broth until open
- Remove fish and shrimp from bags
- Gently add to broth
- Warm through for 2 min
- Garnish with fresh herbs
- Serve in large bowls with crusty bread