Cioppino

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I used to live in SF and this is absolutley the best I've ever had

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Not the best, but it was easy to make and quite good for the amount of time it takes.

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Easy, healthy, and so tasty! I've already made this 3 times with rave reviews!

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This is a fantastic recipe. This was the first time I made cioppino. I saw Giada do this on Everyday Italian and I said that is easy. This is going to become a New Year's tradition for me. The flavors were excellent and I would put this recipe up against any restaurants cioppino anyday. Thank you Giada. All of your recipes I have made are wonderful!!

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Great for company! I got the broth ready before company arrived and had the seafood prepped. When we were ready to eat, I heated the soup up and cooked the seafood. It was easy and stress free and really impressed my guests. I just use veggie stock--it is so good, I don't even bother w/ trying to make fish stock.

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This recipe is amazing. Preparation is easy and the dish is incredibly delicious. Enjoy.

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Made this for Christmas Eve dinner - I'm italian by heritage and lived in SF for 20 years. This is every bit as good as any cioppino recipe I've made before including my grandma's. I replaced 1 cup of seafood stock with clam juice,replaced the clams with more mussels, and the shrimp with king crab legs. Served with fresh sourdough bread, herb butter, and top with tiny bit if fresh grated romano.

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this recipe sucks!

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This is a very good cioppino. I made fish stock from scratch and added shrimp, mussels, clams, Coho salmon, and arctic char. Next time I'll opt for haddock instead of salmon because the salmon broke up too much. Also, I'd suggest being somewhat cautious about the choice of seafood in general because of mercury and other contaminants. I'd recommend checking out published sources of safe seafood such as oceansalive.org.

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If you love seafood this is a must make. Very simple to put together and nice when you are having guests as you are not enslaved around the stove the entire time. I made the liquid base prior to guests arriving and then put the seafood in as they atE finger food and sipped wine. I kicked it up a not by reducing the liquid a bit and serving over fresh pasta and topped with reggiono parm...DELICIOUS! Warm crusty bread is a nice addition to soak up the delicious broth.