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Cioppino Recipe

Cioppino

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 61-70 of 164

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  • on January 13, 2010

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    Delish....Even my kids loved it!!!

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  • on January 10, 2010

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    I made this for Christmas Eve for my family. Wow it was absolutely incredible. I didn't really change a thing except for the seafood I know my family likes. One of my sister's was not excited at all about this being our Christmas dinner but I did it anyway hoping I could win her over. I did! Will absolutely be doing this every Christmas Eve from now on!

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  • on January 09, 2010

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    It was scrumptuous.

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  • on December 30, 2009

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    EVERYONE LOVED this soup! I made it for the first course of our meal with toasted French bread and bruschetta on Christmas Day. Sure wish there would have been more leftovers as the little bit that was left over was still amazing. It was impossible to find fish stock, however, in our Asian market I was directed to make it out of Knorr fish cubes. Worked like a charm. I also didn't have dry white wine, but the dry red wine worked wonderfully. We will definitely be making this more often than once a year. "Thank you, Giada!"

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  • on December 26, 2009

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    I made this for Christmas, and WOW! Everyone loved it! Even my skeptical/seafood-particular Asian parents were raving about it and were already scheduling me to make it at the next event! It's worth noting that fish stock is VERY hard to find. I went to Trader Joes, Whole Foods, Pavillions - none of them had it. I had to enlist in good old google.com to find a local Fish Monger, which had it frozen. *whew!* I made the soup base ahead of time. Then, untill everyone was ready to eat, I added the seafood and cooked as directed. It came out perfect! Also served with the Pizza Bianca (store bought pizza dough rolled out, light coating of extra virgin olive oil and sprinkled with coarse salt and chopped thyme... DE-LISH!! I can't wait to make this again. Thanks Giada!!!

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  • on December 25, 2009

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    This is a perfectly simply cioppino recipe. The base can be made ahead, making it a nice dish for entertaining.

    I modified by using my own roasted tomatoes, which I think gives it a richer taste. Additionally, I pureed the finished base for a nice, uniform consistency.

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  • on December 24, 2009

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    I did it just like in the recipe, except I added lemon juice, because my tomatoes aren't very tasty. Excellent recipe. This is the best dish I have cooked for him, ever!

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  • on December 13, 2009

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    It's the first time that I do a review, because I usually do customization. I was thinking the fennel wouldn't blend good with crush red pepper, but that's turned so good without changing anything only I omitted the salmon because didn't have in hand. Thanks for sharing!

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  • on December 10, 2009

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    You are out there, man. Criticize someone for her rating without trying the recipe and then you do the same thing. Crazy!

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  • on December 10, 2009

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    No, one bulb is not too much.... It cooks down just fine. I let it simmer for an hour before I toss in the seafood....

    As for the wine, try a can of american lager beer instead.

    I started with this recipe, however over the last 2 years I have adjusted and made a few changes to suite my taste and make a recipe of my own. To name a few, the wine has been chucked for beer instead, Fish stock was too strong so I went with a combo of clam juice and seafood stock, as well added whole crab.

    I cook for 10 plus people and this works just fine. No complaints so far.

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