Quick and straightforward, taking just 1 hour and 10 minutes to make, this Giada Make-Ahead Cioppino recipe is great for special occasions like Christmas or Thanksgiving. Made with clams, mussels, shrimp, salmon, and fennel, this hearty dish is perfect for a cozy dinner and serves 4-6 people.

Recipe Ingredients

• 2 tbsp of extra-virgin olive oil
• 1 large fennel bulb, cored and thinly sliced (stalks and fronds removed)
• 1 onion, chopped
• 3 large shallots, chopped
• 3 large garlic cloves, minced
• 2 tsp of kosher salt, plus more to taste
• ¾ tsp of crushed red pepper flakes
• ¼ cup of tomato paste
• 1 cup of dry white wine
• 1 (28 oz) can of diced tomatoes (with juice)
• 4 cups of fish stock
• 1 bay leaf
• 1 thyme sprig
• ½ lb of Manila clams, scrubbed
• ½ lb of mussels, scrubbed and debearded
• ½ lb of raw shrimp, peeled and deveined
• ½ lb of skinless salmon fillet, cut into chunks

How To Make Giada Make-Ahead Cioppino

1. Heat the Pot: Start by heating a 5-quart Dutch oven over medium-high heat. Add 2 tablespoons of olive oil, then toss in the sliced fennel, chopped onion, chopped shallots, and minced garlic. Stir regularly and cook for about 5 minutes, or until the vegetables begin to soften and release their aroma.
2. Add Seasonings: Once the veggies have softened, stir in 2 teaspoons of kosher salt and ¾ teaspoon of crushed red pepper flakes. Continue to cook the mixture for 2 more minutes, letting the spices blend into the softened vegetables.
3. Tomato Paste & Wine: Stir in the tomato paste and keep stirring constantly for around 2 minutes. You want the paste to darken just a bit in color. Afterward, pour in the white wine and allow it to simmer for about 3 minutes. This will reduce slightly and bring all the flavors together.
4. Add Tomatoes & Stock: Pour in the diced tomatoes, including their juices, followed by 4 cups of fish stock. Add the bay leaf and thyme sprig, giving everything a good stir. Bring it all to a gentle simmer and leave it uncovered for 30 minutes to allow the flavors to develop.
5. Add Shellfish: Once the broth has simmered, add the scrubbed clams and mussels to the pot. Cover it with the lid and let the shellfish steam for about 5 minutes. The shellfish will start to open as they cook.
6. Finish with Shrimp & Salmon: After the clams and mussels have started to open, remove the lid and stir in the peeled shrimp and chunks of salmon. Cover the pot again and cook for another 5 minutes, or until the shrimp are pink and the salmon is cooked through. Discard any clams and mussels that haven’t opened, as well as the bay leaf and thyme sprig, and serve immediately.

Recipe Tips

• Swap the seafood: If you can’t find mussels or clams, try using a firm white fish like cod or halibut. It works just as well and keeps the dish flavorful.
• Boost the flavor with saffron: Adding a small pinch of saffron to the broth gives it a rich, golden color and a deeper flavor. I tried this once, and it added a beautiful touch.
• Use homemade fish stock: If you have the time, making your own fish stock with fish heads and bones adds an extra layer of freshness. Trust me, it’s worth the effort.
• Control the heat: If you’re not a fan of spice, reduce the crushed red pepper flakes to half. I’ve done this for friends who prefer a milder flavor, and it’s still delicious.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Slow-Cooker Black Bean and Pork Stew
• Giada Slow-cooker Beef and Kabocha Squash Stew
• Giada De Laurentiis “House” Soup