Cioppino

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To Jodie that does like wine and gave this recipe 2 stars without trying it. You have no icea what the ratings mean. I recommed a substituion for you - poison.

About the fennel. Isn't one bulb too much? I am afraiid of this since the one time I had this soup in San Francisco found the fennel taste overwhelming.

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I am a 21 yr old culinary art grad and i made this at home on a cold cali day and my family LOVED it!! its fun and simple to make with big flavor!

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Want to make this recipe but I do not like wine. Any suggestions on what I could subsitute, or maybe just add more fish stalk or clam sauce????? Have high hopes, love seafood. !!!!!

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omg! i am a 12 year old boy who doesnt enjoy shrimp, fish, clams, or mussels but this is the revalutionary day for me. my mother and sister LOVES seafood so when they saw this recipe and the ratings, she chose to cook it.( but i helped her too. when i first tasted the shrimp, i felt like i was flying to heaven! it was not chewy or anything bad at all, the same thing happened to the rest of the ingrediants. instead of using fish stock, we used 2 cans of clam sauce, and it reallllly inhanced the flavor of everything. i also used red whine instead of white.(luckely my uncle makes the best whine ever. and i put the cioppino over spaghety and its like the ultimate spaghety with tomatoe sauce!!! whenever i get the chance to watch tv, i always go to the food network to see what the chefs are cooking. i always loved your food because most of the time its lite and healthy. and everytime its YUMMY. thank you for sharing this recipe Giado De Laurentiis and i cant wait to see whats in store for me and my family next time.

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This recipe is excellent! I made this Cioppino for a Gourmet Dinner Club (says it serves 6, I served 8 and had leftovers and the flavor was so complex and delicious! I've made Cioppino before and never really been pleased with the flavor of the broth, but Giada got it right! It's VERY easy, too. The entire soup can be made in about an hour or less. Be sure to serve with crusty sourdough bread...you'll want to soak up all the broth.

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This is the best Cioppino recipe I have ever made! I make this for company, and each and every time it comes out fantastic, and everyone absolutely LOVES it! So simple, and perfect served with a nice crusty bread! Another flavorful and simple recipe from Giada!

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I was introduced to Cioppino from a local Chef who was a friend of mine. I was blown away by all the seafood taste and other flavors. I sought out to prefect my own Ciopinno recipe, it took about 1 year. What really helped me was when I watched Giada's Tree Trimming Party on television. I took her great recipe and added a few tricks of my own.

I added 3 spices to my Cioppino Recipe, when everything was cooked and ready I added some Spanish Saffron to the mixture.

The other two spices is Star Anise and Gumbo File

I ground up some whole Star Anise in a coffe grinder, I combined this spice with some Gumbo File (both equal parts. The Star Anise gives you a great Licorice taste, especially if you do have have any Fennel to include. Before you serve the Ciopinno into a bowl put a small amount of the Star Anise & Gumbo File into the middle of the empty bowel, then ladel the Ciopinno mixture over top of it and stir. You will see what I mean when I say Out Of This World Taste!

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Wonderful stew. Giada always has a way of making very elegant dishes easy to pull off. I love you, Giada, for making me look like a great cook!!

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You HAVE to try this, it's awesome!! The barely detectable kick from the red pepper was just the perfect x factor to making this wonderful dish. I halved the recipe as it was just two of us eating it... and even though that would've technically been for three servings, well, we both ended up with mopped up empty plates! Served with sourdough garlic bread, and wow, a fabulous San Francisco treat! One thing to note, though, the fish and shrimp should only be in the pot for 2-3 minutes (instead of the 5 as indicated because they will continue cooking after you turn off the heat. I shut down the heat while they were still a bit undercooked, but by the time we ate it, it was perfect.

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We loved this, with a few changes. Our seafood store didn't have muscles, and one of us is allergic to shrimp, so we substituted in scallops and calamari. Also we added juice of two lemons at the end, which really brightened the flavor, with out making it lemony.