Cioppino

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Tree Trimming Party

Rated: 5 stars out of 5Rate itRead users' reviews (111)

RECIPE
COMMENTS & REVIEWS(111)

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
Char Fargo, ND 12-30-2009
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Unbelievably scrumptious!
Rated: 5 stars out of 5

EVERYONE LOVED this soup! I made it for the first course of our meal with toasted French bread and bruschetta on Christmas... Day. Sure wish there would have been more leftovers as the little bit that was left over was still amazing. It was impossible to find fish stock, however, in our Asian market I was directed to make it out of Knorr fish cubes. Worked like a charm. I also didn't have dry white wine, but the dry red wine worked wonderfully. We will definitely be making this more often than once a year. "Thank you, Giada!"Read more
recipe Cioppino
Kim Temple City, CA 12-26-2009
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A Must-Try!
Rated: 5 stars out of 5

I made this for Christmas, and WOW! Everyone loved it! Even my skeptical/seafood-particular Asian parents were raving about... it and were already scheduling me to make it at the next event! It's worth noting that fish stock is VERY hard to find. I went to Trader Joes, Whole Foods, Pavillions - none of them had it. I had to enlist in good old google.com to find a local Fish Monger, which had it frozen. *whew!* I made the soup base ahead of time. Then, untill everyone was ready to eat, I added the seafood and cooked as directed. It came out perfect! Also served with the Pizza Bianca (store bought pizza dough rolled out, light coating of extra virgin olive oil and sprinkled with coarse salt and chopped thyme)... DE-LISH!! I can't wait to make this again. Thanks Giada!!!Read more
recipe Cioppino
Trip Brookline, NH 12-25-2009
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Nice flavor
Rated: 5 stars out of 5

This is a perfectly simply cioppino recipe. The base can be made ahead, making it a nice dish for entertaining. I... modified by using my own roasted tomatoes, which I think gives it a richer taste. Additionally, I pureed the finished base for a nice, uniform consistency. Read more
recipe Cioppino
Wan Sandy Hook, CT 12-24-2009
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My husband's favorite one
Rated: 5 stars out of 5

I did it just like in the recipe, except I added lemon juice, because my tomatoes aren't very tasty. Excellent recipe. This... is the best dish I have cooked for him, ever! Read more
recipe Cioppino
Betty San Jose, CA 12-13-2009
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Excellent!
Rated: 5 stars out of 5

It's the first time that I do a review, because I usually do customization. I was thinking the fennel wouldn't blend good... with crush red pepper, but that's turned so good without changing anything only I omitted the salmon because didn't have in hand. Thanks for sharing! Read more
recipe Cioppino
Anne Dallas, TX 12-10-2009
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GUSTAVO
Rated: 4 stars out of 5

You are out there, man. Criticize someone for her rating without trying the recipe and then you do the same thing. Crazy!