Giada’s Cioppino is a recipe for the books!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy
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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How to Make Giada’s Cioppino | Everyday Italian | Food Network
31 Comments
Giada's recipes and style of cooking are always simple and easy. She doesn't make a big deal of trying to look like a gourmet chef. Her meals come out fantastic. Although I do like salmon baked, panned or grilled not a fan in soup or stews. Too strong a taste. But you can substitute anything like scallops or cod or crab.
Why didn’t she give any of the measurements?
“The holidays are filled with heavy goods and lots of it.”
How would you know you never eat what you cook
Anyone know what size dutch oven that is?
You did a great JOB on that fish soup good JOB
I used this recipe as my 'base'. I did make some minor tweaks to it. IMO this was one of, if not the best seafood dish I've ever made. I added scallops and crab meat. I substituted cod for the halibut and clam broth for the fish stock. The crab meat thickened the broth, so sopping it up with the Italian bread was hearty, and oh soooo delish. The fennel was absolutely wonderful. Kudos Giada on a spectacular recipe!
Looks really good I make something like that back at home I live in Alaska you ever see a white king salmon that's the wagyu version of salmon
Salmon never belongs in a cioppino, it's sort of like wearing stage makeup as a cook. Looks like midwestern seafood prep and presentation. Bless her heart.
I absolutely love this version of cioppino.
So delicious I want that for Christmas Eve
I would love to have a Wife like her.
And damn Giada, what do those garlic cloves ever do to you?
Made this yesterday for Christmas Eve Dinner, we do the 7 Fish Dinner here, everyone raved about it, my Cousin had himself not one, not two, but THREE SERVINGS! It was a success, now my Mom has said I'm doing Christmas Eve Dinner every year. Thank you Giada.
Salmon no thanks
THIS is the one I was look for. So glad I found it.
I added the red sauce and forgot about the white wine. Can I still add the white wine to the red tomatoes?
this looks terrifying
She got a big bucket to throw up in?
Do you know if she doesn’t eat what she cooks on TV
Lovely
I love seafood so much I should make this 🤔
how do i get the recipe?
Looks soooooooo delish but for the salmon, crab for me tho
Her makup is bad in this episode lol
needs crab
💖💖💖
Semplicemente saporito e facile
Sorry, it's a very popular misconception, but absolute BS that you can't eat an unopened mussel. If they are open before you cook them, you need to toss them, because they are dead. But it is not uncommon for the muscle of the mussel not to release. Just pop it open.
You state use white wine. I know nothing about wine, could you suggest one. Thanks
Super fantastic!
This can be a good recipe, but I have to say I was born and raised in Italy. This is not an Italian recipe
She didn't even let the tomato paste develop a fond!