Agile Test Kitchen

menu icon
go to homepage
  • Home
  • Fish
  • Plants
  • About
    • Privacy Policy
    • Disclosures
filipino cioppino pinterest image
Asian Cioppino with with rice, white wine, and greens on the side
subscribe
search icon
Homepage link
  • Home
  • Fish
  • Plants
  • About
    • Privacy Policy
    • Disclosures
filipino cioppino pinterest image
Asian Cioppino with with rice, white wine, and greens on the side
×
  • crab roll on a white plate with a red striped towel in the background
    How to Make the Best Crab Roll (with minimal mayo)
  • Collage of 4 crab meat recipes
    17 Inspiring Crabmeat Recipes (to make with fresh lump crab)
  • Dungeness crabmeat pasta in a silver skillet
    Quick & Easy Crabmeat Pasta with White Wine Garlic Sauce
  • a white cup and teapot holding lemongrass tea with fresh cut stalks of lemongrass in the background
    How to make Fresh Lemongrass Tea (no sugar recipe)
  • Calamari Puttanesca (15 minute meal)
  • 4 salmon collars with different toppings on a rectangular black plate with parsley garnish and lemon wedges
    Fun Baked Salmon Collars (oven or air fryer)
  • Two whole baked trout on a white oval plate with roasted fennel and meyer lemon sauce
    Oven Baked Trout with Fennel and Zingy Lemon Sauce
  • baked sockeye salmon in foil with green onion slices and teriyaki glaze on top
    Easy Baked Sockeye Salmon in Foil (Teriyaki-ish)
  • korean sardines on a gray rectangular plate
    15 Minute Korean Sardines (with canned fish)
  • Baked haddock on a white plate with lemon and potatoes
    What to Serve with Baked Haddock (14 American Sides)
  • Kale and spinach salad with apple cider vinaigrette in a wooden bowl
    Kale and Baby Spinach Salad with Apple Cider Vinaigrette
  • Butternut squash apple soup in a gray bowl with coconut milk, pumpkin seeds, and fresh thyme garnish
    The Best Butternut Squash Apple Soup (vegan)
Home » Seafood

Filipino Cioppino (Seafood Coconut Milk Stew)

Published: Dec 20, 2019 · Updated: Dec 28, 2024 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

  • Share
  • Tweet
Jump to Recipe

filipino cioppino pinterest image
Asian Cioppino with with rice, white wine, and greens on the side

Tender chunks of fish and fresh seafood simmer in a creamy coconut broth.  This Asian version of Cioppino is inspired by a historic San Francisco restaurant with Filipino roots.

Inspired by a Historic San Francisco restaurant

This Asian version of Cioppino is inspired by the famed 7 Mile House in South San Francisco.

It's been a tradition now to serve this "Filipino Cioppino", a seafood stew simmered in coconut broth.

Located in a historic 100+ year old building, the owner, Vanessa, wanted to share her culture and food with the Bay Area, when Filipino restaurants were nearly nonexistent.

In addition to Filipino dishes featured on the regular menu, every October the restaurant celebrates Filipino Heritage Month.

A Unique Recipe

One recipe that returns each year to 7 Mile House is the Filipino Cioppino made by a local schoolteacher.  It is so popular that the recipe is featured every year.

While I was not able to obtain the recipe, this is my closest, easiest approximation of it.

Having dined out as much as I do, it was one of the most unique menu items I have seen in a long while.  Recreated here, so you can enjoy all year round.

Ingredients

Ingredients for Filipino Cioppino
Frozen coconut milk and pickled chiles are pictured here. However canned coconut milk and fresh jalapeno or Thai bird chile work just as well.

This is fairly straightforward.  You have four main ingredient groups:

  1. Seafood - The freshest possible, if you're willing to fork over cash for local, sustainable seafood.  A mix of shell on fish (mussels, clams, and even crab), your choice of white fish, and scallops/shrimp are ideal.
  2. Mirepoix -A combination of finely diced celery, onion, and carrot add a natural sweetness to the coconut milk without adding sugar.  This may seem like an odd addition to Asian cuisine, but Filipino food has heavy Spanish and thus European influences where a mirepoix is standard fare.
  3. Aromatics - Ginger, garlic, green onion, and chile such as jalapeno or thai bird chile give this stew some kung fu kick!
  4. Liquid - Coconut milk, white wine, and fish sauce really form the heart of this stew and bring it all home.

How to Make Filipino Cioppino

Step 1: Chop vegetables

diced carrots and celery on a wooden cutting board

Not the most exciting step, but you will need to dice the carrot, celery, and onion into a small dice, or brunoise they might say.

Step 2: Mince aromatics

minced ginger, green onion, and garlic on cutting board with knife

Mince the ginger and garlic.  Slice the green onion into thin slices.

Step 4: Simmer coconut broth

Add all the above ingredients along with a coconut milk, white wine, fish sauce, and jalapeno, and bring to a simmer in a large pot.

If you don't like spice, omit the jalapeno.

Simmer for about 15 minutes until the celery and carrot are soft.

Step 3: Clean seafood

While the coconut is simmering, you can prep the seafood.

  • Fish should be skinned, deboned, and cut into 2" chunks.
  • Shrimp should be peeled and deveined. Scallops should have the sinewy adductor mussel torn off.
  • Mussels should be scrubbed and debearded.
  • Clams should be soaked in a little salt water to remove any sandy grit.
  • Squid should be cut into 2" chunks.

Step 4: Cook seafood

coconut milk broth for filipino cioppino

This is where it can get tricky.

It would be nice to dump all the seafood in the pot, but unfortunately, they don't cook at the same time.

You may end up with rubbery shrimp and fish chunks that have degraded to mere flakes.

  1. Cook the chunks of white fish first, then fish them out.
  2. Cook your scallops and shrimp, then fish them out.
  3. Cook your clams and mussels in the pot, stirring gently until they open.
  4. Spoon the cooked seafood into bowls.  Ladle over the hot coconut broth and serve.

Step 5: Serve hot

Serve with brown jasmine rice and green vegetables such as Easy Baby Bok Choy Stir-Fry with a Secret Touch or Make Ahead Chilled Chinese Broccoli.

This also pairs exceedingly well with a white wine.

Wine Pairing

Bottle and glass of sparkling vouvray with pink roses

My wine choice with this rich coconut seafood stew is a French Vouvray, made from Chenin Blanc grapes.

Vouvray seems made to pair with coconut milk with its floral, honeysuckle, pear and apple notes.

Though Vouvray comes in sweet version too, the sparkling version just lifts that creamy coconut off the palate so well.  Definitely one of my favorite food pairing combinations ever.

Expert Tips

  1. If you prefer to make your life easier and just use a bag of frozen mixed seafood, please do.  Then you will feel no guilt for dumping it all in the pot at once and simmering until the seafood is hot.
  2. If you plan to simmer for longer than 15 minutes, in case you forget about it, cover the pot with a lid so all the liquid doesn't evaporate away.
  3. Omit the jalapeno or other chili if you don't like spice.  Add more fresh chile if you prefer more spice.
  4. Serve with still or sparkling Vouvray (aka French chenin blanc).

Related Posts

Vietnamese “Fried” Fish with Tomato Sauce (Cá Chiên Sðt Cà)

Sriracha Salmon (Embarassingly Easy 5 Ingredient Recipe)

Foolproof, Fan-Favorite Thai Coconut Curry Mussels

Recipe

bowl of Filipino Cioppino in a brown bowl

Print Recipe

Pin

5 from 2 votes

Filipino Cioppino - Seafood Coconut Milk Stew

Tender chunks of fish and fresh seafood simmer in a creamy coconut broth.  This Asian version of Cioppino is inspired by a historic San Francisco restaurant with Filipino roots. 
Course Main Course
Cuisine Asian, Filipino
Keyword coconut milk stew, seafood recipes
Prep Time 25 minutes minutes
Cook Time 25 minutes minutes
Servings 2
Calories 438kcal
Author Agile Test Kitchen

Ingredients

  • 2 ½ lb mixed seafood clams, mussels, white fish, shrimp, scallops, squid

Coconut milk stock

  • 1 can coconut milk or 2 cups
  • ½ c white wine
  • 1 ea jalapeno deseeded if you prefer less spice
  • 1 Tb fish sauce
  • ½ ea carrot small dice
  • 1 stalk celery small dice
  • ½ ea onion small dice
  • 2 cloves garlic minced
  • 2 teaspoon ginger minced
  • 1 ea green onion finely chopped

Instructions

  • Combine all coconut milk stew ingredients in a large saucepan. Bring to a simmer, and cook for 15-20 minutes.
  • Make sure all the seafood is cleaned and ready to cook. Fish should be skinned, deboned, and cut into 2" chunks. Shrimp should be peeled and deveined. Scallops should have the sinewy adductor mussel torn off. Mussels should be scrubbed and debearded. Clams should be soaked in a little salt water to remove any sandy grit. Squid should be cut into 2" chunks.
  • Gently add fish chunks to simmering stock. It should only take a few minutes to cook until opaque and firm to the touch. Remove from pot and set aside.
  • Add scallops and shrimp if using. Cook in simmering stock for a few minutes until cooked and remove. Remove and set aside.
  • Add clams and mussels to the stock. Cook until opened. Discard any mussels that have not opened. Unopened clams can be cooked longer until opened. Add scallops and shrimp back into the broth to reheat.
  • Spoon fish into bowls. Ladle over the coconut seafood stew into bowls. Serve hot, and with brown rice.

Notes

  1. If you prefer to make your life easier and just use a bag of frozen mixed seafood, please do.  Then you will feel no guilt for dumping it all in the pot at once and simmering until the seafood is hot.
  2. If you plan to simmer for longer than 15 minutes, in case you forget about it, cover the pot with a lid so all the liquid doesn't evaporate away.
  3. Omit the jalapeno or other chili if you don't like spice.  Add more fresh chile if you prefer more spice. 
  4. Serve with still or sparkling Vouvray (aka French chenin blanc). 

Nutrition

Calories: 438kcal | Carbohydrates: 9g | Protein: 5g | Fat: 41g | Saturated Fat: 36g | Sodium: 751mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 6mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

Do you love a good seafood stews?  Spread the ♥, and please share!

 

More Seafood Recipes

  • Collage of 4 Thanksgiving seafood recipes
    17 Thanksgiving Seafood Ideas to Add to Your Holiday Menu
  • Pan seared sockeye salmon filet on a white oval plate with brussel sprouts
    Quick Pan Seared Sockeye Salmon (with a savory rub)
  • sliced blackened tuna on wild rice
    Blackened Tuna Steaks (3 ingredients, 15 minutes)
  • Aguachile ceviche with orange slices on a blue plae
    The BEST Ceviche Recipe (with regular ingredients)
  • Share
  • Tweet

Comments

  1. Jason says

    June 06, 2021 at 2:07 pm

    5 stars
    This was a delicious meal, made me look like a pro, and was super easy. We had a ton of clams and mussels from a Costco run and some frozen shrimp in the freezer from forever ago. This came out so fresh and amazing. Will definitely make again.

    Reply
    • asiantestkitchen@gmail.com says

      June 09, 2021 at 7:31 am

      Ahhhh!!! SO happy to hear that you loved the recipe! I love it too, and it's a great alternative to the typical cioppino with tomatoes. Thank you so much Jason for trying the recipe and leaving a review! Happy cooking!

      Reply
5 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

filipino cioppino pinterest image
Asian Cioppino with with rice, white wine, and greens on the side

Welcome!

I cooked in professional kitchens for 10 years, but at home I can barely get myself to boil water.

More about me

Popular

  • Honey garlic burssel sprouts on a pink round plate
    Honey Garlic Brussel Sprouts (roasted or air fried)
  • 2 biscoff smore sandwiches on a gray plate
    Air Fryer S'mores (with vegan option)
  • multiple gilda appetizers on a white rectangular plate
    Gilda Appetizer (a salty, sultry, spicy skewer)
  • 18 Butterfly Pea Flower Recipes (with sweet & savory inspiration)

Seasonal

  • Mashed purple potatoes with a pool of coconut milk gravy on top.
    17 Purple Sweet Potato Recipes (savory & sweet)
  • Filet of furikake salmon on a gray plate with brown rice, bok choy, and a fork with pieces of salmon in front of it.
    Very Easy Baked Furikake Salmon (with or without mayo)
  • A scoop of dark blue butterfly pea flower jasmine rice on a white plate with mint leaves in the background.
    Blue Butterfly Pea Flower Rice (rice cooker or stovetop)
  • Korean broccoli salad on a red plate.
    Easy Korean Broccoli Side Dish (Banchan style salad)

Footer

filipino cioppino pinterest image
Asian Cioppino with with rice, white wine, and greens on the side
↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • About

Copyright © 2025 Agile Test Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.