ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Fennel Cioppino

Yield Makes 6 servings
Notes: You can complete soup through step 4 up to 1 day ahead, then cover and chill. Reheat to continue. For a less costly version, omit the lobster tails and increase the shrimp to 1 1/2 pounds.


  • 1 head fennel (about 3 1/2 in. wide) with feathery green tops
  • 1 pound leeks
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cans (28 oz. each) diced tomatoes
  • 3 cups fat-skimmed chicken broth
  • 2 cups bottled clam juice
  • 2 cups dry white wine
  • 2 dried bay leaves
  • 1 tablespoon minced fresh thyme leaves or dried thyme
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon powdered saffron (optional)
  • 3 spiny or rock lobster tails (1/2 lb. each), thawed if frozen
  • 1 pound boned, skinned halibut or swordfish, cut into 6 equal pieces
  • 3/4 pound (30 to 35 per lb.) shrimp, shelled and deveined
  • 1/2 pound bay scallops
  • 12 clams in shells, suitable for steaming, scrubbed
  • 12 mussels (about 3 in. each), beards pulled off, scrubbed

Nutrition Information

  • calories 442
  • caloriesfromfat 18 %
  • protein 55 g
  • fat 8.8 g
  • satfat 1.2 g
  • carbohydrate 22 g
  • fiber 3.1 g
  • sodium 1149 mg
  • cholesterol 158 mg

How to Make It

  1. Trim off feathery fennel tops; rinse, drain, wrap airtight, and chill. Trim off and discard base of fennel head, any bruises, and tough stalks. Rinse and thinly slice fennel head.

  2. Trim tough tops and roots from leeks; pull off coarse outer layers. Cut tender sections of leeks in half lengthwise, rinse well, and thinly slice.

  3. In an 8- to 10-quart pan, combine fennel, leeks, garlic, and oil. Stir often over medium-high heat until vegetables are lightly browned, 8 to 10 minutes.

  4. Add tomatoes with juice, broth, clam juice, wine, bay leaves, thyme, orange peel, and saffron. Cover and bring to a boil over high heat.

  5. Meanwhile, with scissors, cut fins and sharp spines from lobster tails. Also cut through top shells lengthwise down the center. Set each tail, underside down, on a board. With a heavy knife, slice tails in half lengthwise through cuts in shells. Rinse lobster tails, halibut, shrimp, and scallops.

  6. Add lobster, halibut, and shrimp to tomato mixture. Discard any clams or mussels that do not close when shells are tapped. Add clams and mussels to pan; cover and cook 5 minutes. Add scallops. Cover and simmer until mussels and clams pop open, 3 to 5 more minutes.

  7. Transfer cioppino to a tureen or ladle into wide bowls. Garnish with green fennel tops.