Total Time:
1 hr 30 min
30 min
1 hr

6 servings

  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Watch how to make this recipe.
  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

  • Ladle the soup into bowls and serve.

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4.8 192
too much tomato dominance <div>I found that the broth before seafood was just way too much tomato.  next time I'll eliminate the tomato paste.  No real flavor until seafood is added.  Oysters need more time but otherwise seafood timing was spot on.  Added paprika as suggested and then added much more.</div><div>I expect this relies very much on the flavor of the fish broth.</div> item not reviewed by moderator and published
It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty! item not reviewed by moderator and published
Very tasty, agree with another commenter that it's even better with clam juice instead of fish stock item not reviewed by moderator and published
I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada! item not reviewed by moderator and published
Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it.  item not reviewed by moderator and published
It was yummy! I served with some crusty bread. However, I had to use water instead of the fish stock.. I live in San Diego and I couldn't find dang fish stock at the grocery store. What's up with that?! Lol item not reviewed by moderator and published
Simple and takes little effort. As delicious as it can be. item not reviewed by moderator and published
Out of this world!  Added halibut and scallops...a keeper, for sure! Wouldn't change a thing except for a change of seafood, dependent upon your likes!   item not reviewed by moderator and published
<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div> item not reviewed by moderator and published
This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!! item not reviewed by moderator and published
This dish was pretty tasty &amp; was even better the next day!!! However, I wasn't too crazy about the fennel (seemed like too much). I will definitely use less of it next time.  item not reviewed by moderator and published
This awesome recipe is sooo flexible. I added saffron to the seafood broth which also contained clam juice. I also upped the red peppers, bay leaf, and garlic. And I have some ripe sweet cherry tomatoes that were added to a lesser amount of diced tomatoes. The seafood I used was Shrimp, Mussels, Squid, Crab and Shark. We ate with toasted garlic bread. Guests asked if I really cooked this or slipped in a restaurant ringer and said it was the Best they had ever had. We lived in the Bay Area and if I must say so myself, it is the best I ever made and ever had. Thanks for such a great jumping off point. item not reviewed by moderator and published
Delish! I make this often. Pretty low cal. item not reviewed by moderator and published
This recipe was awesome! I'd cooked fish in crazy water two days earlier and was trying to figure how to use the leftovers. Re-heating the fish just doesn't do the original recipe justice. So what the heck, I thought. I see what it's like in cioppino. Voila! It was fantastic. The broth was great. All the flavors melded together wonderfully, and I used my left overs in a way I never thought would be so delicious!! As a note, for the fish with crazy water I used rock cod and black cod. The combination of the two in the sauce was a butter rich and flavorful both. I did not add any salmon as this recipe calls for. item not reviewed by moderator and published
Wow -- this was amazing! My wife needs a very low salt diet, so we made it with "no salt added" diced tomatoes, made our own fish stock without salt, and didn't add salt for seasoning. Didn't matter -- the flavors are rich and complex, and it still was outstanding. Even our 9- and 11-year-old daughters loved it! item not reviewed by moderator and published
Excellent! This was the first time I had made cioppino and I was a bit nervous but this recipe was so easy and delicious I will definitely make it again. I did omit the salmon as I thought it may be too strong for this recipe and substituted cod, which was great. A pricey dish but great for a special occasion. item not reviewed by moderator and published
I made this cioppino for New Year's Eve. It was wonderful! The only thing I changed was I added a couple of crab claws and made a smaller amount. It was just my husband and me. We eat it all with crunchy bread and a very fine wine. Yum :)) item not reviewed by moderator and published
1omg...this was so amazing. MY husband and I enjoyed making this seafood soup. it was very easy to make. item not reviewed by moderator and published
Delicious and so simple! This soup is perfect with some crusty bread. Since I didn't have prepared fish stock on hand, I just used the shells from the shrimp that I peeled and the skin from the fish, tossed them in some water and cooked for a while to make a quick stock. item not reviewed by moderator and published
Best soup you cannot live without! item not reviewed by moderator and published
So so good. With the second batch I added a little ginger for complexity. Perfected it in an unexpected way. item not reviewed by moderator and published
Top notch recipe - no changes to suggest. Just two of us tonight, so I made the full amount of broth (removed half to freeze for another time) but used only half the amount of seafood. Easy and restaurant quality. I look forward to adding seafood to the saved broth in future for an instant gourmet dinner. item not reviewed by moderator and published
Better than when I've had it at a restaurant, very flavorful and very healthy!!! item not reviewed by moderator and published
The only modification I made was to substitute crab juice for the fish stock (my store doesn't carry it and I didn't have time to make one), and it was the best Cioppino I have ever had. Will absolutely make it again. item not reviewed by moderator and published
Guests were impressed, and it was quite easy to make. item not reviewed by moderator and published
Oh dear me! How can this be so unbelievably easy, yet taste so complex? I am amazed! My dearest friend (of 32 years) and I have run away to the south coast of Sydney, Australia for a few days. It's been a seafood (and eat it!) kind of holiday. Shopped at the co-op then cooked up a storm! There's something about this top restaurant-quality dish that makes me feel guilty .... so much incredible flavour for such a lazy effort. I will never slave over bouillabaisse again. Never! Thanks, Giarda. You are my new food hero! item not reviewed by moderator and published
This was delicious, easy to make, and even my kids loved it. The most time consuming part was cleaning the mussels and clams. I would highly recommend adding a squeeze of fresh lemon juice and a pinch of fresh parsley to each bowl as you serve it. It made a huge pot and was amazing with crusty bread toasted and rubbed with fresh garlic. Will be making again soon! item not reviewed by moderator and published
Delish. My modifications included adding fresh scallops, and crabmeat. I used littlenecks, cod which was a great texture, salmon, and shrimp. Did not use fennel or shallots as I had none on hand, however added two diced cherry peppers (from the jar which were delish and added extra spice. Fresh herbs parsley, thyme, oregano, and basil. Can't wait to try it with the shallots and fennel! Great recipe. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I followed this recipe to a "T". It was absolutely perfect!!! Huge hit, even with my 10yr. old. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 many people telling at my table don't like anything I add fennel to! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent recipe. So simple to make. I got a lot of compliments on this dish. Thank you! item not reviewed by moderator and published
Wonderful, wonderful, wonderful! I didn't have fish stock, so I subbed the fish broth from the Fresh &amp; 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! item not reviewed by moderator and published
Very good stew (it needs crab to be cioppino, but great flavors. We had to leave out the fish due to allergy but replaced it with some fresh dungeoness and used a good vegetable stock for the same reason-- delicious. The fennel really gives it a nice, oceany flavor. A very good bread for dipping is a necessity. item not reviewed by moderator and published
This turned out fantastic. I threw some chopped up kale in at the end to get some extra nutrients and it didn't alter the flavor at all! Will be making this again soon. item not reviewed by moderator and published
Made this for Valentine's dinner - absolutely fabulous. The broth is fragrant, flavorful and delicious! I made garlic crostini and placed on the bottom of the bowl to soak up all the bothy goodness. The only change I made was substituting clam juice and chicken stock for the fish stock as suggested by others. Will definitely make again and again! item not reviewed by moderator and published
Another good recipe from Giada! I've made this twice, with different variations. The soup base is great, fennel adds amazing flavor. Don't be don't be afraid of the red pepper. The first time through I thought the soup base was WAY too spicy...until I added the fish, which dissapates the heat. You want just a little bit of zing. I think you can add just about any fish or shellfish. For a special holiday (Xmas I used dungenous crab (which imparts an amazing flavor and lobster tails (split shrimp, mahi mahi, scallops, mussels. I say, leave the shells on the shrimp. Served in bowls over linguini. Huge hit. item not reviewed by moderator and published
Really great. Used shrimp and cod. Added leeks and celery to the aromatics, as well as a hefty splash of lemon juice at the end to give a little acidic bite. Poured over sauteed spinach and topped with rosemary bread croutons and a scattering of grated parmesan. YUM! item not reviewed by moderator and published
What a crowd pleaser! I made this for christmas eve and had leftovers for 3 days, and still was good and completely finished. This recipe is restaurant quality- I used all the recommended seafood, but whole foods didn't have any halibut and I don't like salmon, so I got cod. The cod fell apart, but not a huge deal, the taste was right on. Also, made the sauce ahead of time and did the seafood when I was ready to serve. I think the fennel and the herbs take it to the next level. In addition to the ciopinno, I put it over linguine to absorb some of the sauce, which was an excellent choice. Served with giada's pizza bianca, which was also a hit and super easy to make. Will def make over and over again, not just for the holiday season. item not reviewed by moderator and published
I make this quite often. It's a simple yet delicious dish. You really can't go wrong with it. I just chicken stock most of the time and 1/2 a cup of clam juice. It's a nice hearty soup! item not reviewed by moderator and published
I added scallop and crab. It was quite good but needed something, and that was Thyme, more salt and some fresh black pepper. The Thyme really made it. And it is now a regular addition to my regular menu! item not reviewed by moderator and published
Always a hit. Make it every Christmas Eve. item not reviewed by moderator and published
I thought way to much liquid was added, you can add half. The shellfish gives off enough liquor. It also needs more spice, very bland, I had to spice it up and cook down all the liquid before serving. item not reviewed by moderator and published
All I can say is "Wow". I used a 2.5 lb bag of frozen seafood medley but our fish market didn't have halibut today so I used Cod instead and it worked great. I was a little nervous during cooking because I was unable to find fish or seafood stock. I also left out the red pepper flakes because our 4 year old doesn't like spicy food. So instead of 5 cups of fish stock I substituted 4 cups of chicken stock and 1 cup of juice from a 10 oz. can of boiled baby clams that I tossed in with the seafood medley and this dish turned out fabulously. I will keep looking for seafood stock and if I can't find it anywhere I will make my own because I think it will make it even better but I think my substitution worked quite well in a pinch. I will definitely be making this again and again. item not reviewed by moderator and published
This is a foolproof recipe for delicious cioppino. It's a great "do-ahead" recipe that's great for entertaining. It also allows for improvisation - you can use whatever seafood and fish is fresh and available. It's not "wrong" to substitute them for what you like. I added cockles about 5 mins before I was ready to serve, then added sea scallops, squid, big shrimp and rockfish fillets 2 mins before serving. I brought the whole thing to the table in the le creuset pot I cooked in and served immediately. Everyone had seconds! One tip: I add some shredded fresh basil to brighten the dish at time of serving. Also served with fresh lemon wedges. Perfect! item not reviewed by moderator and published
My 1st attempt at a Cioppino, and it was very good. Modified it just slightly for our personal taste, and changed the seafood based on what we had (and we don't like muscles. We will be making again!! And again!! And again.... :-D item not reviewed by moderator and published
Outstanding. Oh my gosh, really outstanding broth. We used whole San Marzano tomatoes and just rough chopped them which was amazing. Our crazy store didn't have seafood or fish stock so we used chicken but it was still incredible. We added tsps of thyme, parsley, and fresh basil just for flavor. You can't go wrong with this recipe. Wow Wow Wow.....we will definitely do this one over and over again. If you like a little heat, be generous with the red pepper flakes. Yummmm EEEEE! Thanks, Giada! item not reviewed by moderator and published
Having made Mark Btiman's stock (NYTMag8/28 from last night's boiled lobster, I went looking for the cioppino recipe that I thought was in my classic NYT cookbook. When I couldn't find it, I came here. Eureka! I even had a fennel bulb in the fridge, though no canned tomatoes. What I DID have is two lb-plus heirloom seconds about to go south. The result was spectacular/ Two amendments you might try: (1 Too avoid what can often be a "raw" wine taste, add it sauteeing the fennel, onions, shallots, and cook it down until almost dry, then stir in the paste, then tomatoes and stock;. (2 Use an immersion blender for a couple of spins to break to break up tomatoes and unify the elements. item not reviewed by moderator and published
FANTASTIC!!!! I've never eaten this before AND I've never made it, so I had NO idea what to expect, but this was DEELISH! The only change I made was I used Seafood Stock instead of fish stock (only because I couldn't find any. I had some yummy crusty multi grain bread to sop up that delicous broth. Very good, I would highly recommend it! item not reviewed by moderator and published
I always make a recipe exactly as written the first time I make it. I will make adjustments, if needed, the second time. This recipe is FANTASTIC and requires no changes. Everyone loves this dish especially the leftovers (if there are any) the next day. I have made the broth a day ahead, heated and added the seafood the night it is being served......delicious! Another hit from Giada. item not reviewed by moderator and published
Fantastic recipe! I used additional clam concentrate with fish stock concentrate and added the entire small can of tomato paste. The dish was a great HIT. I would recommend a bit more spices: oregano, basil, garlic, and dried hot peppers as the stock was a bit bland item not reviewed by moderator and published
Don't call it cioppino, If it doesn't have Dungeness crab. However tasty, it's just a seafood stew. What's a pâté without meat (vegans be damned)? I'm sure once-upon-a-time, even bouillabaisse required specific ingredients but these days, it's just considered any generic fish stew. So goes the way of cioppino, it seems... item not reviewed by moderator and published
This is the seafood soup recipe I've been looking for since I was born. What a great recipe. I first tried Cioppino at a Legal Sea Foods restaurant and thought this is the kind of soup I want to make at home. And this recipe is it. I doubled the amount of red pepper flakes but found it too spicy. 1 table spoon is OK, maybe 1.5, and I like it spicy. I doubled the amount of clams and mussles and added 0.5 lb of squid. I also cooked a 2 lb lobster and put the tail on top of my Cioppino. Bread is key, you will need it. Phenomenal! item not reviewed by moderator and published
This recipe is very nice. I'm only showing my substitutions to let you know that you can sway a little from the recipe and it still comes out fabulous. I served it with Ina's herbed garlic bread (the one with chopped fresh basil to sop up the liquid. The cioppino was easy to make. The portions were generous. Mussels weren't in, so I substituted scallops, and I used sea bass for the firm fish. Seasoning was perfect, just a little spicy. This was a satisfying spring/summer dish with a glass of wine. I also had trouble finding fish stock, so I used a combination of clam stock (which I find a little stronger than fish stock and vegetable stock. I also used San Marzano tomatoes. I think the next time I might try sprinkling some of the chopped fennel stems over the top just before serving to brighten it up a bit. Also, I had some fennel to use up, so I doubled the amount. Excellent. Thank you, Giada. item not reviewed by moderator and published
OMG, this was AWESOME!! Its the dish to make if you want to impress friends and family. Made it for the 1st time last nite for a birthday dinner and everyone had seconds. Found fish stock at Whole Foods and found San Marzanos diced tomatoes at the Fresh Market. The combination of Fennell, onions &amp; Shallots are amazing in this dish. Served with crusty French bread and same white wine I used to make broth. Your guest will compliment you highly on this one. Giada thanks, again, for making me look like a good chef. item not reviewed by moderator and published
we made this for christmas eve dinner. i was a little skeptical of the fennel -- i thought it might be overpowering, but it was AMAZING. we used the halibut versus salmon. we followed the recipe exactly with the exception of adding a few fresh thyme sprigs when making the broth. we also served it with the sourdough croutons from "fulton's fish market cioppino" recipe (also found on the foodnetwork site). i highly recommend the croutons!!!!! we made the broth and did most of the fish prep early in the day, so when we were ready to serve, it came together very quickly. i might suggest that you have your guests seated at the table prior to adding the seafood &amp; fish. it cooks quite quickly and you don't want it to overcook your seafood/fish as you are waiting for your guest to be seated. item not reviewed by moderator and published
This is one of my husband's and my favorite recipes. It is easy, flavorful and just wonderful on a cool day. Today I wasn't able to get mussels, so I used just clams, cod and shrimp. Just terrific. I did up the hot pepper flakes as we like it a bit spicier than the recipe calls for. Instead of rustic Italian bread, we used jalopeno cornbread. It was very good. item not reviewed by moderator and published
This is a delicious, simple dish that I would definitely make again. I replaced the halibut with cod since there was no halibut available at my local seafood store, which worked out fine. I made this for New Year's Eve for 4 people, it could have easily served double that number of people. item not reviewed by moderator and published
The broth was light and flavorful - not too spicy. I followed the recipe, however I didn't add clams and put in a whole cooked Dungeness crab in the last few minutes instead. I added Chilean Sea Bass (.5 lb)Delicious! On the table I had sliced lemons and a sourdough bagette. My husband said it was the "best!" I will definitely make this dish again during the holiday season - it's a good reason to invite friends to visit for a bite ;-) item not reviewed by moderator and published
Tastes good, but I prefer a bit more density to my Cioppino. It was light, brothy and chunky. The Cioppino's i've most enjoyed at restaurants tend to have a thicker, spicier broth. I think next time I make it I will add harissa for a bit of a kick. All said my family enjoyed very much and look forward to tasting the leftovers after the flavors have more time to stew. This serves 6 very hearty portions. We enjoyed with baked sourdough and gruner veltlinter. Delicioso! item not reviewed by moderator and published
Absolutely marvelous!!!!! This dish has become a Christmas tradition in our house!!!!! item not reviewed by moderator and published
Too bad the highest rating is only 5 stars. This recipe worths a gazillion stars for how good it is. Just had this for dinner tonight with my bf and we both enjoyed it so much that we had second. I got all the shellfishs and fish stock at wholefoods, they had these already made fish stock containers that makes it very convenience. I used San Marzanos can of tomato because if I'm going to make dish calls for expensive ingredients then might as well use the best. Followed the direction as is, didnt change a thing and stew came out amazingly delicious. I served the stew on top of cooked spaghetti noodles and dinner is fabulous. item not reviewed by moderator and published
I fixed this last night and it was wonderful. I used only shrimp and halibut and added a little cassis for added flavor. I will definitely fixed this again. item not reviewed by moderator and published
Great base to play with. Tried to mostly follow the recipe but sub'd in what I had. I tossed in some leftover fried sweet corn and used canned clams and frozen muscles, scallops, shrimp and frozen halibut. Used homemade chicken stock, a beer also instead of wine, but garden fresh onions, tomatoes, peppers and fennel. It's Michigan, not to many oceans around but plenty of garden goods in the summer. Had a fresh loaf of Cibata that I baked that afternoon. Not to sure it get's much better. item not reviewed by moderator and published
A couple of suggestions: Add 1/4 cup of anise liqueur (Anisette, is the least expensive). Add wine and liqueur first, before stock and tomatoes. Bring to simmer for 10 minutes to burn off the alcohol. Then add stock, clam juice and tomatoes (I used a jar of marinara sauce). Many recipes online but this one is the best base. item not reviewed by moderator and published
This recipe is great!!!! My friend went back for thirds and he usually doesn't like to eat mussels. I used salmon and the base complimented the salmon perfectly. Served it with rosemary &amp; olive oil bread and it was SOOO good. item not reviewed by moderator and published
This was my first try at making cioppino and it was fabulous. Enjoyed by all in my household. I did end up substituting chicken stock for the fish stock and it turned out just fine. Will definitely double the recipe next time to ensure plenty of second helpings and leftovers for the next day! Would recommend serving with some bread as you will want to enjoy every last bit of the broth. item not reviewed by moderator and published
This recipe was fantastic, my family loved it. I found seafood stock, believe it or not at walmart. Its by kitchen basics' in the soup isle. item not reviewed by moderator and published
This was a great meal - my wife thought it was very special. I added a chopped red bell pepper when cooking the onions and some oregano to give it a bit more Italian flare. item not reviewed by moderator and published
This flavors in this dish were spectacular. The combination of fennel, shallots and onions gives a delicate balance to the tomatoes and broth. I didn't have fish stock so I substituted with shrimp stock. My husband was working late, so I prepared the dish up to the 30 minute simmer of all the ingredients without the seafood or fish. I finished it when he was on his way home, so that it would be ready when he walked in the door. You can definitely do the same when you have company over. I served it with toasted bread to dunk in the marvelous broth! This recipe is a keeper. Thank you Giada. item not reviewed by moderator and published
My family loved this, even my little kids. I could not find fish stock nor did I have the time to make it so I substituted vegi broth instead. Turned out great! item not reviewed by moderator and published
This dish has been added to our family holiday meals! The recipe makes a heartwarming dish as it is but also lends itself very well to making taste preference adjustments, such as spice, flavoring, fish or shellfish. For once the table was silent except for the "Mmmm", "Oh Wow", and "Fanstastic" murmurs, and the slurping! Thanks Giada! item not reviewed by moderator and published
this soup is a nice base, but i think the next time i make this i will make some adjustments. i thought the broth was a little overly tomato-y, so i think just a touch less tomato paste next time. also, i think garnishing this with fresh lemon juice at the end is important (both for flavor and perfume), but i think this also could have benefitted from some fresh chopped parsley and thyme (maybe even mint?) right at the end, right on top of the individual bowls. also, i used scallops in this which were amazing and tender. also, this type of dinner should really be served with big pieces of crusty bread so that you can mop up the bowl - i cut up big slices and toasted them in the oven at 375 for about 10 minutes, drizzled with olive oil. as soon as i took them out of the oven, i sprinkled liberally with sea salt, and it was a great salty, crunchy bite to go with the meal. overall, this was very tastey, it just could really benefit from the added brightness of a bit of lemon, thyme and parsley. item not reviewed by moderator and published
Delish....Even my kids loved it!!! item not reviewed by moderator and published
I made this for Christmas Eve for my family. Wow it was absolutely incredible. I didn't really change a thing except for the seafood I know my family likes. One of my sister's was not excited at all about this being our Christmas dinner but I did it anyway hoping I could win her over. I did! Will absolutely be doing this every Christmas Eve from now on! item not reviewed by moderator and published
It was scrumptuous. item not reviewed by moderator and published
EVERYONE LOVED this soup! I made it for the first course of our meal with toasted French bread and bruschetta on Christmas Day. Sure wish there would have been more leftovers as the little bit that was left over was still amazing. It was impossible to find fish stock, however, in our Asian market I was directed to make it out of Knorr fish cubes. Worked like a charm. I also didn't have dry white wine, but the dry red wine worked wonderfully. We will definitely be making this more often than once a year. "Thank you, Giada!" item not reviewed by moderator and published
I made this for Christmas, and WOW! Everyone loved it! Even my skeptical/seafood-particular Asian parents were raving about it and were already scheduling me to make it at the next event! It's worth noting that fish stock is VERY hard to find. I went to Trader Joes, Whole Foods, Pavillions - none of them had it. I had to enlist in good old to find a local Fish Monger, which had it frozen. *whew!* I made the soup base ahead of time. Then, untill everyone was ready to eat, I added the seafood and cooked as directed. It came out perfect! Also served with the Pizza Bianca (store bought pizza dough rolled out, light coating of extra virgin olive oil and sprinkled with coarse salt and chopped thyme)... DE-LISH!! I can't wait to make this again. Thanks Giada!!! item not reviewed by moderator and published
This is a perfectly simply cioppino recipe. The base can be made ahead, making it a nice dish for entertaining. I modified by using my own roasted tomatoes, which I think gives it a richer taste. Additionally, I pureed the finished base for a nice, uniform consistency. item not reviewed by moderator and published
I did it just like in the recipe, except I added lemon juice, because my tomatoes aren't very tasty. Excellent recipe. This is the best dish I have cooked for him, ever! item not reviewed by moderator and published
It's the first time that I do a review, because I usually do customization. I was thinking the fennel wouldn't blend good with crush red pepper, but that's turned so good without changing anything only I omitted the salmon because didn't have in hand. Thanks for sharing! item not reviewed by moderator and published
You are out there, man. Criticize someone for her rating without trying the recipe and then you do the same thing. Crazy! item not reviewed by moderator and published
No, one bulb is not too much.... It cooks down just fine. I let it simmer for an hour before I toss in the seafood.... As for the wine, try a can of american lager beer instead. I started with this recipe, however over the last 2 years I have adjusted and made a few changes to suite my taste and make a recipe of my own. To name a few, the wine has been chucked for beer instead, Fish stock was too strong so I went with a combo of clam juice and seafood stock, as well added whole crab. I cook for 10 plus people and this works just fine. No complaints so far. item not reviewed by moderator and published
To Jodie that does like wine and gave this recipe 2 stars without trying it. You have no icea what the ratings mean. I recommed a substituion for you - poison. About the fennel. Isn't one bulb too much? I am afraiid of this since the one time I had this soup in San Francisco found the fennel taste overwhelming. item not reviewed by moderator and published
I am a 21 yr old culinary art grad and i made this at home on a cold cali day and my family LOVED it!! its fun and simple to make with big flavor! item not reviewed by moderator and published
Swanson now makes a really good Seafood Stock.  Maybe you just don't get it there is that small town you live in.  <br /><br /><br /> item not reviewed by moderator and published
Use clam juice instead.  I have tried using seafood stock, clam juice and a combination of the seafood stock and the clam juice; regardless, all turned out well and the broths were heavenly.        item not reviewed by moderator and published
Looks like you improvised a lot which is fine. But the recipe did not call for crab! item not reviewed by moderator and published
PS: for those of you interested, I used Marcella Hazan's recipe for Fish in Crazy Water. It is excellent too. item not reviewed by moderator and published
Saving half the broth is an excellent idea, and one I'll steal!!   item not reviewed by moderator and published
Really ? celery instead of fennel? that's a huge change- celery is powerful flavour wise- you changed the flavour- yuck. Don't review for less than the quality of the original recipe - you distort the quantitative value of the reviews. item not reviewed by moderator and published
Do the fennel. Trust me. item not reviewed by moderator and published

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The Best Christmas Recipes