Cioppino

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I made this for Christmas Eve dinner and it was a HUGE hit - even with the kids. Should have reviewed it then but coming back to it now to make this weekend. Using the foundation as a broth for mussels. Delicious!!!

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I followed this recipe to a "T". It was absolutely perfect!!! Huge hit, even with my 10yr. old.

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I want to serve this for dinner for six people with sour dough bread. Is it necessary to serve something else with it and if so what do you recomend? I thought I would serve three appetizers before dinner. Any suggestions?

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I don't believe in reviewing a recipe that I've changed significantly, but I wanted people to know that I made this WITHOUT shellfish, because one of my guests had a shellfish allergy. yes, you can make this without shellfish! I used cubes of tilapia, cod, and mahi mahi.
Also: I would normally make seafood stock with shrimp shells, but i obviously couldn't do that. So I bought vegetable stock and simmered it for about an hour with a chunk of cod, a handful of fresh parsley, and the dark green ends of a leek. (And then strained it. This created a very pleasant-fish-flavored stock.

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It's simple, easy and extremely delicious. Whole Foods was out of mussels, so I substituted with more little necks, scallops and a half dozen oysters. I added a little more Penzeys very hot red pepper flakes. I also subbed in a pound of haddock. I like a lighter white fish in cioppino. It will stay together if you put it in at the very last minute, before you salt to taste and stir. Shut the heat off quickly.

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I highly recommend this recipe..Would definitely make it again..I made my own shrimp stock from the shells I've been saving for the last 4 months. I stored the shells in the freezer. The recipe didn't state the size of the onion so I used a small yellow onion. I pretty much had all the veggies and seasoning ingredients except it was hard to find clams and firm textured fish. So I compromised and used mostly shrimp, shark fillet and canned chopped clams. It still came out great, better on the 2nd day.

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Made this for Hogmanay and it turned out great. I couldn't get fish stock so subbed 2 1/2 cups clam juice plus 2 1/2 cups veg stock.

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I have made this twice. The first time, it was amazing. The second time, ehhh. I think it has so much to do with the fish stock you use and of course the freshness of your seafood. I thought this would be my go to holiday recipe but I may try another one. It is a very expensive dish to make, if you are using quality seafood. The stock I used was a frozen one from Whole Foods and I don't remember the brand.

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Made this for friends a few days before Christmas and it was outstanding. Followed the recipe exactly, used halibut for the fish. It was so easy and turned out great. Will do again and again.

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I made this for 12 on Christmas Eve and it was a HIT! (I doubled the recipe This was absolutely wonderful! I have no suggestions or changes. It was fantastic and I would make it again!