Cioppino

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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.

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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 & 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.

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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 & 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.

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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.

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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.

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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 lbDelicious! 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 ;-

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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!

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Absolutely marvelous!!!!! This dish has become a Christmas tradition in our house!!!!!

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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.

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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.