Cioppino

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Cooked in my Cuisinart Soup machine and was wonderful. Had to make in smaller portion and with what I had at the moment. Did not use fennel (did not have and used different amounts of everything else and still came out fabulous. 1st time in a LONG time husband and 2 middle school age boys complimented dinner tonight. It's a keeper and will definitely make again. Thx Giada...

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Never made this before and it was terrific. Took a little bit of other ideas and changed it up a bit. Hope I can repeat because I want to share this at my next party.

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This recipe was SO GOOD. Cioppino is my husband's favorite thing but i was always to intimidated to try it. I followed this recipe almost exactly and it was flavorful and amazing. i only had one box of stock so used 1 cup water to make 5 cups. i added some dried oregano and thyme which only made it better, and used clams, scallops, squid and cod which were ALL amazing, with some crusty bread for dipping. We had extra so put it in the fridge, it was even better after a quick simmer the next night! Thanks Giada! you took the fear out of cioppino.

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Quick, easy, and tasty! Few changes: I had a lot of celery in my fridge so I used that instead of fennel and added a teaspoon of tarragon to add a hint of that anise flavor. I bought a package of fresh "seafood medley" (mussels, prawns, scallops, and calamari rings at Costco and dumped them all in at once. I don't agree with her directions to do the shellfish first - I think they would end up rubbery. I also used a dry sherry - wanted to use vermouth but my local store didn't have it (had heard Rachael Ray say that vermouth works really well with seafood and saw that a few cioppino recipes online used it. I found that boxed seafood stock and that makes all the difference. My husband loves seafood soups and this was a winner. Not giving it 5 because it's still not quite as good as the cioppino I had in Newport, Oregon (top rated by Sunset Magazine but for my version still quite good.

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This recipe was excellent. I'm not giving it 5 stars only because I save that rating for recipes that change my life. ; Nonetheless, it was great and I'll definitely be making it again. Everyone had two bowls for dinner.

Instead of the prescribed seafood, I used a seafood medley mix which is carried by our local Costco. It contained mussels, squid, and scallops. As an added bonus, the package also has a lot of seafood juice to help with the broth. The package is a total of 2.5 lbs. Just right.

I did add three sprigs of fresh, diced oregano right at the end to add a nice twist. If I had some fresh basil, I probably would have garnished with that also.

With all of the ingredients, this is a pricey dinner but well worth the cost.

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This is a great base recipe for cioppino. I made this 3 times and the last time, I skipped the fennel and actually preferred the flavor of the sauce without the fennel. In my last rendition, I also used lobster, clams and shrimp only. If you decide on lobster, I recommend you steam the lobster most of the way (1 1/2 lb lobsters for 9 or 10 minutes and immediately plunged into ice water. I did everything as the recipe calls for but for the lobster, I cut it in serving pieces and quickly sauteed in a bit of butter to finish cooking and then topped each bowl with an equal share of the lobster. For the record, the recipe calls for 5 cups fish stock. I was annoyed at buying a 2nd carton just for 1 cup and made the recipe with 4 cups. And stupid me threw out the lobster steaming liquid from earlier in the day (duh

And, don't forget that fresh bread for dipping

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Wonderful...easy to follow .... I heard ciopinno was good and finally tred it at Allesio's in Northridge. Liked it ...Of course, I have to learn to make this dish. I followed Giada's recipe only substituting the salmon for more shellfish because the fish guy didn't ave any ...wonderful wonderful wonderful....much better than the restaurant's, not chea, but worth it!!!! Thanks for easy delicious recipes?...oh. Left out the fennel...to many people telling at my table don't like anything I add fennel to!

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Today is Easter and this was on the menu. It was really delicious. Used cod, mussels, lump crab meat and haddock. I warmed the lump crab meat in clarified butter and put it on top of the served bowls as a garnish. Didn't have tomato paste so I used sun dried tomato pesto. Everything else was as the recipe called for. I did make my own fish stock from bones I saved when I filleted my own fish, including the heads. It was so delicious. Served with grilled Italian bread brushed with salt and peppered olive oil before toasting it on both sides on the charcoal grill. You could cut them up for croutons, but dipping was just fine. A very impressive and filling dish. Thanks Giada!

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Excellent recipe. So simple to make. I got a lot of compliments on this dish. Thank you!

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Wonderful, wonderful, wonderful! I didn't have fish stock, so I subbed the fish broth from the Fresh & Easy Seafood Mix (since I used the package for the seafood, anyway plus chicken stock for the remaining liquid. The broth came together very quickly, and I was able to make it ahead of time and store it in the fridge until I was ready to put in the seafood. Great flavor, easy to make, if there's a downside, it's that I want to keep eating it even after I'm full. With the Lenten season in full swing, this will definitely be made again soon!