Halibut and Cioppino

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There are any number of fish stews and there are specific ingredients and/or techniques that differentiate them. I'm no purist and feel that excluding a recipe because it includes something not normally found in the classic is just plain silly. That being said, living in Northern Cal. and being a frequent visitor to San Francisco, I have never had a Cioppino that didn't have a strong tomato presence. This does not. The closest thing this recipe comes to ia a Zarzuella, perhaps, and not a very good one. A caveatt If you decide to go ahead with this recipe, though: clean your crabs before including them. This is totally ommitted in both the recipe and the program.

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We love to entertain, live in Seattle and have access to the freshest fish, so are always looking for interesting new recipes - this one was fabulous. IThis is the same old usual and predictable cioppino. The broth, halibut and sourdough toasts resulted in an extra special meal that got raves from our seafood loving friends. Thanks for another great recipe Tyler!

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The chorizo did NOT work for me in this recipe. I made this when the episode first aired a while back and I'm still disappointed at the waste of time and money.

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Tasty receipe and easy to make. The family couldn't buy into it. In their minds for the ingredients, cost, and a seafood stew, they would have perfered Gumbo. They said it was good, but only make it once a year. If I make it again it will probably be just for myself.

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I never miss a show. We have tried almost every recipe Tyler has presented. We rarely eat seafood, probably because we don't prpeare it properly. We love soups and stews. By far, this is now a family staple, especially on holidays with lots of people. No one has to be tied down to the kitchen and we can all be together. We actually now have assigned each person a segment of the recipe and the do their "thing". They bring that part of the recipe to the party. It has created a great family entertainment venue. Thanks!

Dewayne
Hurst, Texas

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Food Network neglected to specify that the chorizo in this recipe should be SPANISH chorizo (Tyler makes this clear on the show. Spanish and Mexican chorizo are totally different and are not interchangeable. I think the confusion comes in because most of the Food Network chefs and staff are from the East Coast, and they assume that people know they mean Spanish chorizo, whereas in the West it is much more common to find Mexican chorizo. Spanish chorizo is a type of dry cured salami; Mexican is similar to an Italian hot sausage, which has to be cooked and is usually crumbled into dishes. It's true that Spanish chorizo (or any type of non-seafood meat is not traditional in San Francisco cioppino, but it is found combined with seafood in many classic dishes, such as Spanish paella, so I think this is an interesting variation. Also, traditional cioppino often includes some type of spiciness, and the Spanish chorizo serves that function here. It can be hard to find, so you could leave it out and instead add some other type of seafood (e.g., mussels or scallops and a little hot chile pepper, powder, or sauce. Or you substitute linguica, kielbasa, or andouille for it (though I think the latter would add even more kick.

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Hello Tyler and Food Network,

This station is by far one of my favorites to watch. Tyler you are certainly one of the best on the food network, I love the way you put your recipes together, everything looks so hearty and always inviting. The halibut and cioppino recipe I saw today I will try immediately. I just wish that you would incorporate more recipes that are dairy free as I am lactose intolerant. Keep up the great work and I would love to see you have a live show one day.

Sincerely,
Tracey R.
Boston, MA

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I made this one last summer and it was such a great meal. Tyler is the "Ultimate"

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I watched this show this morning because I love everything Tyler does. I was so excited,I'm going to make this recipe for our gourmet club, I know they will love it.
Tyler is one of my favorites, he's always exciting and creative. After watching one of his episodes I want to make that right away, and I have.
Kathryn. NJ

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First let me say that I am an unabashed Tyler fan....

This recipe left me cold...It was not like true Cioppino....it was more like seafood in a meat sauce.

I did not like the texture but could tolerate (not high praise the taste.

I am still a Tyler fan but this recipe will NOT go into the rotation.