Cioppino

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Tree Trimming Party

Rated: 5 stars out of 5Rate itRead users' reviews (119)

RECIPE
COMMENTS & REVIEWS(119)

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
Dave Chicago, IL 02-27-2010
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Great meal
Rated: 5 stars out of 5

This was a great meal - my wife thought it was very special. I added a chopped red bell pepper when cooking the onions and... some oregano to give it a bit more Italian flare. Read more
recipe Cioppino
Carol Weston, FL 02-20-2010
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Spectacular Cioppino
Rated: 5 stars out of 5

This flavors in this dish were spectacular. The combination of fennel, shallots and onions gives a delicate balance to the... tomatoes and broth. I didn't have fish stock so I substituted with shrimp stock. My husband was working late, so I prepared the dish up to the 30 minute simmer of all the ingredients without the seafood or fish. I finished it when he was on his way home, so that it would be ready when he walked in the door. You can definitely do the same when you have company over. I served it with toasted bread to dunk in the marvelous broth! This recipe is a keeper. Thank you Giada.Read more
recipe Cioppino
Shauna Edwardsburg, MI 02-07-2010
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Fantastic
Rated: 5 stars out of 5

My family loved this, even my little kids. I could not find fish stock nor did I have the time to make it so I substituted... vegi broth instead. Turned out great!Read more
recipe Cioppino
Edythe Annapolis, MD 02-06-2010
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Divine!
Rated: 5 stars out of 5

This dish has been added to our family holiday meals! The recipe makes a heartwarming dish as it is but also lends itself... very well to making taste preference adjustments, such as spice, flavoring, fish or shellfish. For once the table was silent except for the "Mmmm", "Oh Wow", and "Fanstastic" murmurs, and the slurping! Thanks Giada!Read more
recipe Cioppino
natalie new york, NY 01-25-2010
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nice base
Rated: 4 stars out of 5

this soup is a nice base, but i think the next time i make this i will make some adjustments. i thought the broth was a... little overly tomato-y, so i think just a touch less tomato paste next time. also, i think garnishing this with fresh lemon juice at the end is important (both for flavor and perfume), but i think this also could have benefitted from some fresh chopped parsley and thyme (maybe even mint?) right at the end, right on top of the individual bowls. also, i used scallops in this which were amazing and tender. also, this type of dinner should really be served with big pieces of crusty bread so that you can mop up the bowl - i cut up big slices and toasted them in the oven at 375 for about 10 minutes, drizzled with olive oil. as soon as i took them out of the oven, i sprinkled liberally with sea salt, and it was a great salty, crunchy bite to go with the meal. overall, this was very tastey, it just could really benefit from the added brightness of a bit of lemon, thyme and parsley. Read more
recipe Cioppino
G Wheatland, CA 01-13-2010
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Yummy....
Rated: 5 stars out of 5

Delish....Even my kids loved it!!!