Cioppino by Giada De Laurentiis

May 10, 2023May 10, 20230 5
Cioppino is a hearty soup-stew hybrid that originates from San Francisco. It is made with an assortment of seafood and cooked in a tomato-based broth.
in Soup/Stew

Prep

45 min

Cook

1 hour

Ready In

1 hour 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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 )

Nutrision Information

Servings Per Recipe
6
Calories
375
Sugar
6g
Fat
15g
Cioppino is a seafood soup-stew that originated from San Francisco, California. The dish was traditionally made by Italian fishermen who would use their catch of the day to make a hearty soup to share with the community. The dish is now considered a classic American dish that is enjoyed by seafood lovers all over the country. The recipe is a great way to use an assortment of seafood in one bowl, and the tomato-based broth makes it a warming meal for colder nights. The soup is perfect for sharing with family and friends and is often served with toasted bread or sourdough.

Instructions

1.Preheat a large pot or Dutch oven over medium heat.
2.Add olive oil and fennel and sauté for 4-5 minutes until fennel softens.
3.Add onion, shallots, and salt and cook for another 4-5 minutes until onion is translucent.
4.Add garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
5.Stir in tomato paste and diced tomatoes with juice, and cook for 5 minutes.
6.Add white wine, fish stock, and bay leaf, and bring to a simmer.
7.Reduce heat to low and allow the soup to simmer for 30 minutes.
8.Add clams, mussels, and shrimp and cook for 5-7 minutes until clams and mussels begin to open and shrimp are pink and opaque.
9.Stir in halibut or salmon and cook for 5-7 minutes until cooked through.
10.Serve hot with toasted bread or sourdough.

PROS

Cioppino is a hearty and flavorful seafood soup that is perfect for seafood lovers.

The combination of seafood and tomato-based broth makes it a warming meal for colder nights.

The soup is also a great source of protein and nutrients.

CONS

The preparation of the seafood can be time-consuming and messy.

Some people may be allergic to certain types of seafood used in the soup.

The recipe requires a lot of ingredients, which can make it a bit pricier to make.

HEALTH & BENEFITS

The seafood used in the soup is a great source of protein and vitamins.
Mussels and clams are also high in iron and vitamin B12.
The tomatoes in the soup are a good source of antioxidants and vitamin C.

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