Cioppino

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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.

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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.

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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 & olive oil bread and it was SOOO good.

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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.

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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.

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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.

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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.

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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!

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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!

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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.