Giada cioppino from Giada De Laurentiis layers clams, mussels, shrimp, and firm fish in a fennel tomato broth with white wine. And at approximately 475 calories per serving, the full pot takes 1 hour and 30 minutes for 6 from Food Network.
Before any seafood touches the broth, Giada sautés fennel, onion, and shallots for a full 10 minutes. So the aromatics break down completely, which gives the base a sweeter depth than recipes that rush straight to the tomatoes.
Adding the seafood in two stages is the step that makes or breaks this pot. Since clams and mussels need 5 minutes before the shrimp and fish go in, combining them all at once overcooks the delicate pieces.
Source: Giada De Laurentiis (Food Network)
Giada Cioppino
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes1
hour475
kcalA 30-minute simmer of tomatoes, wine, fish stock, and sautéed aromatics builds the broth before any seafood goes in. Then clams and mussels open first, and shrimp with chunked fish follow 5 minutes later so nothing overcooks.
Ingredients
- For the broth:
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
- For the seafood:
1 pound manila clams, scrubbed
1 pound mussels, scrubbed and 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: Warm the olive oil in a very large pot over medium heat.
- Sauté the aromatics: Then add the fennel, onion, shallots, and salt, and cook until the onion turns translucent, about 10 minutes.
- Add garlic and pepper flakes: Once the onion is soft, stir in the garlic and 3/4 teaspoon red pepper flakes for 2 minutes.
- Stir in the tomato paste: Then add the tomato paste and stir until it coats the vegetables.
- Add the liquids: Once combined, pour in the diced tomatoes with their juices, wine, fish stock, and bay leaf.
- Simmer the broth: Then cover, bring to a simmer, and reduce to medium-low for 30 minutes.
- Add the clams and mussels: After 30 minutes, add the clams and mussels, then cover and cook about 5 minutes.
- Add the shrimp and fish: Once the shells begin to open, add the shrimp and fish chunks.
. - Finish cooking: Then simmer gently for about 5 more minutes until the shrimp and fish are just cooked through.
- Check the shells: Before serving, discard any clams or mussels that did not open.
- Season and serve: Then season with more salt and red pepper flakes to taste, and ladle into bowls
FAQs
What kind of white wine works in cioppino?
The recipe uses 1 1/2 cups, so pick something dry like Pinot Grigio or Sauvignon Blanc that you would drink on its own. Since sweet wines add sugar that competes with the tomato and fennel, they throw the broth off balance.
And dry vermouth works as a pantry swap since it lasts months after opening, unlike table wine. But avoid cooking wine from the grocery store, because the added sodium clashes with the 2 teaspoons of salt already in the broth.
Can I use frozen seafood instead of fresh?
Frozen shrimp and fish fillets work if you thaw them fully in the fridge overnight and pat them dry before adding. Since excess water from frozen seafood dilutes the broth, blotting the surface keeps the tomato base concentrated.
But frozen clams and mussels are harder to judge, because you cannot tell if a frozen shell failed to open from being dead or from freezing. So stick with fresh shellfish for the clams and mussels, and save frozen swaps for the shrimp and fish only.
Why does the broth simmer for 30 minutes before the seafood?
That half hour lets the tomato paste, wine, and fish stock cook down into a unified base instead of tasting like separate liquids. And the fennel softens enough during that time to almost dissolve into the broth, which adds body without needing cream.
Skipping that simmer leaves the wine sharp and the tomato paste grainy, since neither has time to meld with the stock. So even if you are in a rush, cut no lower than 20 minutes or the broth tastes thin underneath the seafood.
What should I serve alongside cioppino?
Crusty sourdough or a warm baguette is the classic pairing, because the bread soaks up the tomato broth at the bottom of the bowl. And a simple green salad with lemon vinaigrette adds freshness without competing with the rich seafood flavors.
But skip heavy sides like pasta or risotto, since the stew already has enough protein and broth to fill a bowl on its own. And if you want something starchy, grilled garlic toast works better because it adds crunch instead of bulk.
Can I make the broth ahead and add the seafood later?
You can cook the broth through the 30-minute simmer, cool it, and refrigerate for up to 2 days before adding the seafood. Since the flavors deepen overnight, make-ahead broth actually tastes richer than a same-day batch.
But never add the seafood until you are ready to serve, because reheated clams and shrimp turn rubbery within minutes. And bring the broth back to a full simmer before dropping in the shellfish, since cold broth extends the cooking time and steams the seafood unevenly.
