How to make it

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
  • Add the garlic and 3/4 teaspoon of red pepper flakes, spices and sauté 2 minutes.
  • Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, water 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).
  • Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve. Serve with crusted french bread.

Reviews & Comments 3

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  • 22566 7 years ago
    Here you come from those liquid blue waves with a spectacular stew.
    Fishing for a complimentary...WELL DONE...consider it done.
    Very nice recipe.
    Kind Regards
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  • valinkenmore 7 years ago
    Great post!
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  • elgourmand 7 years ago
    A really good recipe. Cioppino is always a mess of work but the results can be worth every minute. Grazie. RJ
    Was this review helpful? Yes Flag

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