Cioppino

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Tree Trimming Party

Rated: 5 stars out of 5Rate itRead users' reviews (100)

RECIPE
COMMENTS & REVIEWS(100)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Cioppino
LaDawn Garden Grove, CA 10-04-2009
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Easy and Impressive!!!
Rated: 5 stars out of 5

This recipe is excellent! I made this Cioppino for a Gourmet Dinner Club (says it serves 6, I served 8 and had leftovers)... and the flavor was so complex and delicious! I've made Cioppino before and never really been pleased with the flavor of the broth, but Giada got it right! It's VERY easy, too. The entire soup can be made in about an hour or less. Be sure to serve with crusty sourdough bread...you'll want to soak up all the broth.Read more
recipe Cioppino
Tammy Monson, MA 10-02-2009
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SIMPLY DELICIOUS!!!
Rated: 5 stars out of 5

This is the best Cioppino recipe I have ever made! I make this for company, and each and every time it comes out fantastic,... and everyone absolutely LOVES it! So simple, and perfect served with a nice crusty bread! Another flavorful and simple recipe from Giada!Read more
recipe Cioppino
Jim Johnstown, PA 09-10-2009
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Awesome Recipe, The Taste Is Out Of This World!
Rated: 5 stars out of 5

I was introduced to Cioppino from a local Chef who was a friend of mine. I was blown away by all the seafood taste and other... flavors. I sought out to prefect my own Ciopinno recipe, it took about 1 year. What really helped me was when I watched Giada's Tree Trimming Party on television. I took her great recipe and added a few tricks of my own. I added 3 spices to my Cioppino Recipe, when everything was cooked and ready I added some Spanish Saffron to the mixture. The other two spices is Star Anise and Gumbo File I ground up some whole Star Anise in a coffe grinder, I combined this spice with some Gumbo File (both equal parts). The Star Anise gives you a great Licorice taste, especially if you do have have any Fennel to include. Before you serve the Ciopinno into a bowl put a small amount of the Star Anise & Gumbo File into the middle of the empty bowel, then ladel the Ciopinno mixture over top of it and stir. You will see what I mean when I say Out Of This World Taste! Read more
recipe Cioppino
Megan Arroyo Grande, CA 07-15-2009
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Not Intimidating at all
Rated: 5 stars out of 5

Wonderful stew. Giada always has a way of making very elegant dishes easy to pull off. I love you, Giada, for making me... look like a great cook!!Read more
recipe Cioppino
j. san francisco, CA 02-07-2009
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Guaranteed Rave Reviews
Rated: 5 stars out of 5

You HAVE to try this, it's awesome!! The barely detectable kick from the red pepper was just the perfect x factor to making... this wonderful dish. I halved the recipe as it was just two of us eating it... and even though that would've technically been for three servings, well, we both ended up with mopped up empty plates! Served with sourdough garlic bread, and wow, a fabulous San Francisco treat! One thing to note, though, the fish and shrimp should only be in the pot for 2-3 minutes (instead of the 5 as indicated) because they will continue cooking after you turn off the heat. I shut down the heat while they were still a bit undercooked, but by the time we ate it, it was perfect.Read more
recipe Cioppino
GreyGhost San Francisco, CA 01-28-2009
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Great Recipe, Flexable
Rated: 5 stars out of 5

We loved this, with a few changes. Our seafood store didn't have muscles, and one of us is allergic to shrimp, so we... substituted in scallops and calamari. Also we added juice of two lemons at the end, which really brightened the flavor, with out making it lemony.Read more