Cioppino By Giada De Laurentiis Recipe

Name: Cioppino By Giada De Laurentiis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 with juice; 1 1/2 cups dry white wine; 5 cups fish stock; 1 bay leaf; 1 lb manila clams, scrubbed; 1 lb mussels, scrubbed, debearded; 1 lb uncooked large shrimp, peeled and deveined; 1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

Servings: persons

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 with juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 lb manila clams, scrubbed
1 lb mussels, scrubbed, debearded
1 lb uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

1
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.
2
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.
3
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
4
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). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
5
Ladle the soup into bowls and serve.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large fennel bulb, thinly sliced, 1 onion, chopped, 3 large shallots, chopped, and more.

Yes, Cioppino By Giada De Laurentiis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino By Giada De Laurentiis

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