Cioppino vs. Bouillabaisse vs. Seafood Chowder

Cioppino, Bouillabaisse and seafood chowders are three “seafood stews” that are often confused, as they are quite similar in ingredients and cooking methods. There are some nuanced differences however, mostly around type of fish used and several regionally-based distinctions. If you don’t have access to fresh seafood, flash frozen seafood can stand in without a loss of flavor or texture. The Cioppino recipe is in the recipe card below. A low carb Bouillabaisse recipe or a Seafood Corn Chowder recipe are included on this website also.

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RECIPE for West Coast Cioppino
Cioppino Key Ingredients
Bouillabaisse Key Ingredients
Seafood Chowder Key Ingredients
How to Get Best Flavor from Seafood Soups

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Distinctions between Cioppino, Bouillabaisse and Seafood Chowder:

Cioppino

Cioppino is a homey seafood stew thought to be created by West Coast (specifically San Francisco) Italian immigrants, with a rich tomato base as its primary broth. 

The seafood that goes into cioppino generally has a regional focus, integrating ingredients like Dungeness Crab in San Francisco or lobster in Maine. 

Particular seafood ingredients tend to be the “catch of the day”,  but one thing is certain…cioppino includes a massive amount of fish. 

And, while the type of fish on any given day might include mussels, clams, crab legs, scallops, halibut, or shrimp, the addition of some form of firm-fleshed white fish is a constant. 

Other ingredients often seen in cioppino include red wine, onions and garlic, parsley and basil.

Bouillabaisse

Bouillabaisse is a hearty French fish stew, similar to cioppino but further characterized by the addition of saffron. 

The broth is also a distinguishing factor between cioppino and bouillabaisse.  While cioppino has a true tomato base, bouillabaisse has a white (fish stock) base with some tomatoes thrown in. 

To get really technical, an “authentic” bouillabaisse cannot be made outside of Provence because it must include Provence’s indigenous scorpion fish.  In the states, a snapper or sea bass is frequently used as a substitute for scorpion fish. 

Other ingredients often seen in a bouillabaisse include white wine, potatoes, fennel and orange peel.

This recipe for a French Bouillabaisse stew is excellent, low carb and not difficult to make.

Seafood Chowder

Much of the seafood in cioppino and bouillabaise is served in the shell, requiring special utensils (i.e., crab cracker, bibs). 

The beauty of a seafood chowder is that it is often made with whitefish instead of shellfish, requiring only a large spoon and a chunk of good crusty bread to sop up the broth. 

Often a seafood chowder will include heavy cream in the broth along with the fish stock, and almost always, a chowder will include potatoes. 

The type of seafood included in a chowder is the cook’s choice, but you see smoked salmon more frequently in a chowder than in a cioppino or bouillabaise.

The Key to “Authentic” Cioppino, Bouillabaisse, or Seafood Chowder

There is really no “right way” to make these fish stews, but there are two keys to making all of these seafood stews “great”:

1. A good fish stock
2. Not overcooking the seafood. 

Spices are negotiable and are all over the board, so the seasoning is going to vary according to regional or household preferences.

Best recipe for a Low Carb Bouillabaisse

Best Recipe for Seafood Corn Chowder

Best Recipe for Low Carb Cioppino: