Photo: Cioppino Recipe
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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By sandiegojohnny
San Diego
on February 04, 2012
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Another good recipe from Giada! I've made this twice, with different variations. The soup base is great, fennel adds amazing flavor. Don't be don't be afraid of the red pepper. The first time through I thought the soup base was WAY too spicy...until I added the fish, which dissapates the heat. You want just a little bit of zing. I think you can add just about any fish or shellfish. For a special holiday (Xmas I used dungenous crab (which imparts an amazing flavor and lobster tails (split shrimp, mahi mahi, scallops, mussels. I say, leave the shells on the shrimp. Served in bowls over linguini. Huge hit.
By peonyrosepetals...
Simi Valley, 43
on January 23, 2012
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Really great. Used shrimp and cod. Added leeks and celery to the aromatics, as well as a hefty splash of lemon juice at the end to give a little acidic bite.
Poured over sauteed spinach and topped with rosemary bread croutons and a scattering of grated parmesan. YUM!
By jehan134
miami, FL
on January 07, 2012
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What a crowd pleaser! I made this for christmas eve and had leftovers for 3 days, and still was good and completely finished. This recipe is restaurant quality- I used all the recommended seafood, but whole foods didn't have any halibut and I don't like salmon, so I got cod. The cod fell apart, but not a huge deal, the taste was right on. Also, made the sauce ahead of time and did the seafood when I was ready to serve. I think the fennel and the herbs take it to the next level. In addition to the ciopinno, I put it over linguine to absorb some of the sauce, which was an excellent choice. Served with giada's pizza bianca, which was also a hit and super easy to make. Will def make over and over again, not just for the holiday season.
Read all 141 reviews