Cioppino

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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.

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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!

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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

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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!

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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.

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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!

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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.

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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

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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...

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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!