CIOPPINO

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Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.

Lezter Viguilla
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This cioppino was easy to make and turned out great! I used a variety of seafood, and the flavors were amazing.


Mike Sayers
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I made this cioppino with a variety of seafood, and it was amazing! The flavors were rich and complex, and the seafood was cooked perfectly.


Jwkwksisj Jeksksj
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This cioppino was a bit too salty for my taste. I would recommend using less salt next time.


Md Maruf Ahmed
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I made this cioppino with a variety of vegetables, and it was delicious! The vegetables added a nice sweetness and crunch to the dish.


Funy Man
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This cioppino was a bit too fishy for my taste. I would recommend using less seafood next time.


Dineralo media
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I made this cioppino with shrimp, scallops, and mussels, and it was delicious! The seafood was cooked perfectly, and the broth was flavorful.


charity William
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This cioppino was a bit bland for my taste. I would recommend adding more spices and herbs next time.


Jordan Boyer
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I made this cioppino in a slow cooker, and it turned out great! The flavors had time to develop, and the seafood was fall-off-the-bone tender.


Sujeet Thapa
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This cioppino was a bit too spicy for my taste, but it was still very good. I would recommend using less chili pepper flakes next time.


Mahed Madi
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I've made this cioppino several times, and it's always a winner. It's a great way to use up leftover seafood, and it's always delicious.


Toni Jordan
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This cioppino was easy to make and turned out great! I used a variety of seafood, and the flavors were amazing.


Md Siddik
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I made this cioppino for a dinner party, and it was a huge hit! Everyone loved it, and I received many compliments on my cooking.


Abel Blessing
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This cioppino was absolutely delicious! The flavors were rich and complex, and the seafood was cooked perfectly. I will definitely be making this again.


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