Total Time:
1 hr 30 min
30 min
1 hr

6 servings

  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

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Pairs Well With

Bright, fruity Italian red wine

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4.8 179
This recipe was awesome! I'd cooked fish in crazy water two days earlier and was trying to figure how to use the leftovers. Re-heating the fish just doesn't do the original recipe justice. So what the heck, I thought. I see what it's like in cioppino. Voila! It was fantastic. The broth was great. All the flavors melded together wonderfully, and I used my left overs in a way I never thought would be so delicious!! As a note, for the fish with crazy water I used rock cod and black cod. The combination of the two in the sauce was a butter rich and flavorful both. I did not add any salmon as this recipe calls for. item not reviewed by moderator and published
Wow -- this was amazing! My wife needs a very low salt diet, so we made it with "no salt added" diced tomatoes, made our own fish stock without salt, and didn't add salt for seasoning. Didn't matter -- the flavors are rich and complex, and it still was outstanding. Even our 9- and 11-year-old daughters loved it! item not reviewed by moderator and published
Excellent! This was the first time I had made cioppino and I was a bit nervous but this recipe was so easy and delicious I will definitely make it again. I did omit the salmon as I thought it may be too strong for this recipe and substituted cod, which was great. A pricey dish but great for a special occasion. item not reviewed by moderator and published
I made this cioppino for New Year's Eve. It was wonderful! The only thing I changed was I added a couple of crab claws and made a smaller amount. It was just my husband and me. We eat it all with crunchy bread and a very fine wine. Yum :)) item not reviewed by moderator and published
1omg...this was so amazing. MY husband and I enjoyed making this seafood soup. it was very easy to make. item not reviewed by moderator and published
Delicious and so simple! This soup is perfect with some crusty bread. Since I didn't have prepared fish stock on hand, I just used the shells from the shrimp that I peeled and the skin from the fish, tossed them in some water and cooked for a while to make a quick stock. item not reviewed by moderator and published
Best soup you cannot live without! item not reviewed by moderator and published
So so good. With the second batch I added a little ginger for complexity. Perfected it in an unexpected way. item not reviewed by moderator and published
Top notch recipe - no changes to suggest. Just two of us tonight, so I made the full amount of broth (removed half to freeze for another time) but used only half the amount of seafood. Easy and restaurant quality. I look forward to adding seafood to the saved broth in future for an instant gourmet dinner. item not reviewed by moderator and published
Better than when I've had it at a restaurant, very flavorful and very healthy!!! item not reviewed by moderator and published
PS: for those of you interested, I used Marcella Hazan's recipe for Fish in Crazy Water. It is excellent too. item not reviewed by moderator and published

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