Cioppino

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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!

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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.

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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.

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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!

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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.

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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!

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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.

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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!