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Photo Credit: Elizabeth Newman

Slow Cooker Cioppino

10 MINPrep Time
210 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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The advantage of this savory brew is that it will welcome virtually any kind of shellfish or fish you find at the market. Squid, scallops, and chunks of firm white fish such as monkfish, halibut, bass, or whatever is fresh and local can be used instead of, or in addition to, the options below.

Slow Cooker Cioppino



Prep Time

10 minutes

Cook Time

210 minutes




Giada De Laurentiis

Image of Slow Cooker Cioppino


  • 2 tablespoons olive oil
  • 1 large fennel bulb (stalks and fronds removed, thinly sliced)
  • I onion (chopped)
  • 3 large shallots (chopped)
  • 2 teaspoons kosher salt (plus more to taste)
  • 3 large garlic cloves (minced)
  • 3/4 teaspoon dried crushed red pepper flakes (plus more to taste)
  • 1/4 cup tomato paste
  • 1 28-ounce can diced tomatoes
  • 1 cup dry white wine
  • 4 cups fish stock
  • 1 bay leaf
  • 1/2 pound manila clams (scrubbed)
  • 1/2 pound mussels (scrubbed, debearded)
  • 1/2 pound uncooked large shrimp (peeled and deveined)
  • 1/2 pound skinless salmon fillet (cut into 2-inch chunks)


  1. In a 5- to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, diced tomatoes with their juices, wine, fish stock, and bay leaf. Cover and cook on high for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.
  2. Stir in the clams, mussels, shrimp, and salmon, then cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels open, about 30 minutes. Discard the bay leaf and any clams and mussels that do not open.
  3. Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
22 grams
32 grams
13 grams
Saturated Fat
2 grams
105 milligrams
1360 milligrams
6 grams
10 grams
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dairy free
gluten free
nut free

5 reviews & comments

  • Author's avatar image
    Vickie Burley - Jun 09

    This looks so good! I love a licorice flavor, but I'm allergic to fennel. Would tarragon work in place of the fennel in this recipe?

  • Author's avatar image
    Kalena Cummings - Jun 09

    I love cioppino. Will be giving this a try. My question is: where would I find fish stock? Is it something that is sold in regular grocery stores and if so, what section can it be found in?

  • Author's avatar image
    James Kleckner - Jun 09

    This cioppino was delicious! The fennel was a perfect addition. It gave the stew a nice mellowness. It cooked on high for about four hours before I added the seafood. I think an additional hour couldn’t hurt to break down the vegetables a bit more. I ran an immersion blender quickly through it before adding the seafood. Also, I think next time I will add the clams and mussels about fifteen minutes before the fish and shrimp, so the temperature of the broth is not brought down by the chilled seafood and more of the clams and mussels open. Already on the menu for next New Years Day. It was a hit.

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    Ha! That’s genius. 7 birds one stone! Glad you love the recipe!

  • Author's avatar image
    anita mehryari - Jun 09

    Have made this for the past 3 Christmas Eve family dinners. After the 1st year, I’ve always doubled the recipe as everyone wants to take home leftovers. I usually add 2 or 3 bottles of clam juice., along with some halibut, sword fish and scallops so it covers my “Feast of the 7 fishes” in one dish….. :)

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