| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 524 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 64 g |
| Cholesterol | 223 mg |
| Sodium | 1991 mg |
Reviews
Made this tonight for the first time and it was outstanding!
Have everything prepared and lined up. Use timer. Comes out perfect.
As is, this is a 5 star cioppino recipe. I come back to this recipe every year. All of the ingredients make sense in their proportions, but of course, add herbs and spices to taste. Some people would add basil and oregano like a good italian marinara recipe, but I would not because of all the flavors already there, like fennel. Maybe use tomato sauce (fresh home-made, for instance) and less fish stock instead of the tomato paste and more fish stock, as it is. These are tweaks to your taste and don’t change the perfect nature of this recipe as it is. Great recipes are great as published, but still taste great when tweaked to your tastes, and this is a great recipe.
If you add Dungeness, are you adding cooked or raw?
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This recipe is absolutely delicious! Didn’t add the shrimp because the hubs is allergic. He can have mussels however (go figure). Just the right amount of seasoning and great depth of flavor. Will make it again and it’s legal for my diet! Yay!
OK as a start. as is……a 3 star.
Add an 8oz can tomato sauce, Add least 1 tsp oregano, basil, thyme and a little tabasco. Use Alaska cod instead of salmon or halibut. Dungeness crab is traditional. Finish off with chopped Italian parsley.
Add an 8oz can tomato sauce, Add least 1 tsp oregano, basil, thyme and a little tabasco. Use Alaska cod instead of salmon or halibut. Dungeness crab is traditional. Finish off with chopped Italian parsley.
I’ve made this recipe for years, and we’ll never tire of it. It is in a word–wonderful.
This was fabulous! I just received a shipment from Wild Alaskan Seafood Co, and wanted to use some of the wonderful fish. It’s been cold and windy here, and a delicious, easy, one pot dish like this was just perfect!! I didnt have clams, so used a bottle of clam juice as part of the fish stock. Still came out great!
I made this this afternoon after having come back from Monterey Bay and having cioppino there. This was very easy to make, and it came out amazing! So happy with this.:)