How to Make Giada’s Cioppino

Ingredients

• 1 medium Fennel Bulb (trimmed and thinly sliced)
• 1 large Onion (diced)
• 4 cloves Garlic (minced)
• 2 Shallots (minced)
• 1 tsp Red Pepper Flakes (adjust to heat preference)
• 2 tbsp Tomato Paste (smooth, no added sugar)
• 1 cup Dry White Wine (such as Sauvignon Blanc)
• 1 can (14 oz) Canned Diced Tomatoes (undrained)
• 4 cups Fish Stock (store‑bought or homemade)
• 1 Bay Leaf (whole)
• 1 lb Mussels (scrub and debeard; discard any that stay closed)
• 1 lb Clams (scrub; discard any that stay closed)
• 8 oz Halibut Fillet (cut into 1‑inch cubes)
• 8 oz Salmon Fillet (cut into 1‑inch cubes)
• 8 oz Shrimp (peeled and deveined)
• 2 tbsp Olive Oil (extra‑virgin for sautéing)
• 1 tsp Salt (plus more to taste)
• ½ tsp Freshly Ground Black Pepper (plus more to taste)

Instructions

1. Prepare Vegetables

   Slice the fennel thin, dice the onion, mince the garlic and shallots. Set aside in separate bowls.

   Time: PT15M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add fennel, onion, garlic, and shallots with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

3. Add Heat and Depth

   Stir in red pepper flakes and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly and the flavors to meld.

   Time: PT2M

   Temperature: medium heat

4. Deglaze with Wine

   Pour in the white wine, stirring to loosen any browned bits. Let it simmer for 3 minutes to reduce slightly.

   Time: PT3M

   Temperature: medium heat

5. Build the Broth

   Add the canned tomatoes (with juice), fish stock, and the bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium heat

6. Simmer the Base

   Allow the soup to simmer uncovered for 30 minutes, stirring occasionally, so the flavors develop and the vegetables soften fully.

   Time: PT30M

   Temperature: low simmer

7. Prep the Seafood

   While the broth simmers, rinse mussels and clams under cold water, discarding any that remain closed. Cut halibut and salmon into 1‑inch cubes. Pat shrimp dry. Set each type of seafood in separate bowls.

   Time: PT15M

8. Cook Shellfish

   Add the mussels and clams to the pot, cover, and cook for about 5 minutes, or until all shells have opened. Discard any that do not open.

   Time: PT5M

   Temperature: medium heat

9. Add Fish and Shrimp

   Stir in the halibut, salmon, and shrimp. Sprinkle a little extra salt and freshly ground black pepper. Cover and cook for 5 minutes, or until the fish is opaque and the shrimp are pink.

   Time: PT5M

   Temperature: medium heat

10. Finish and Serve

    Remove the bay leaf, give the soup a final taste and adjust seasoning if needed. Ladle into bowls and serve hot, optionally garnished with chopped fresh parsley or a drizzle of lemon juice.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

30g

Carbohydrates

15g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Fennel Bulb: Celery stalk
• Instead of Shallots: Red onion
• Instead of Red Pepper Flakes: Cayenne pepper (use less)
• Instead of Tomato Paste: Crushed tomatoes (use 1/4 cup)
• Instead of Dry White Wine: Dry vermouth, Chicken broth with a splash of lemon
• Instead of Canned Diced Tomatoes: Fresh ripe tomatoes (blended)
• Instead of Fish Stock: Vegetable stock with a splash of fish sauce
• Instead of Mussels: Other shellfish such as clams
• Instead of Clams: Scallops
• Instead of Halibut Fillet: Cod, Sea bass
• Instead of Salmon Fillet: Trout
• Instead of Shrimp: Prawns
• Instead of Olive Oil: Canola oil

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Ladle
• Measuring Cups
• Measuring Spoons
• Colander
• Tongs
• Small Bowl

Critical Steps — Do Not Skip

• Sauté vegetables until soft to develop base flavor
• Simmer broth for 30 minutes for depth
• Ensure all mussels and clams open before adding fish
• Do not overcook the fish and shrimp (only 5 minutes)

Chef Tips from the Video

• Use fresh fennel for the best anise aroma
• Add a squeeze of fresh lemon juice just before serving for brightness
• Garnish with chopped parsley or a drizzle of good olive oil for extra richness

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days

Freezer: Freeze the broth without seafood for up to 2 months; add seafood fresh when reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the broth (steps 1‑6) a day ahead and refrigerate; reheat gently before adding seafood
• Shellfish can be cleaned and stored in the fridge for up to 12 hours, but add them just before serving for best texture

Frequently Asked Questions