Cioppino

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The first time I attempted this recipe, I ended up throwing out the broth before adding the seafood. The broth was way too tart, too acidic. I guessed this was due to my use of low-quality diced tomatoes packed in citric acid. I searched around a bit and found there was a canned tomato available at Whole Foods that had no citric acid in it. They were "ground tomatoes" and not diced, but I tried them and it was a huge improvement. Now it's more sweet than tart, though some might not like the tomato soup-like texture. Maybe a combo of the ground tomatoes and drained diced or hand-crushed tomatoes would be the way to go.

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This has to be one of the best dishes ever. It is very easy to make and very delicious. The first time we made it we stuck to the recipe but since then all we have changed is the fish we put in. We stick to the clams, mussels and shrimp but we have tried different types of fish (i.e. cod, halibut, salmon, red snapper and mahi mahi. Our favorite combination so far consists of the shellfish in the recipe and we add 1 lb of bay scallops and 1 lb of cod. Thank you for this recipe. It has become one of our new holiday recipes that we I'm sure we will enjoy for quite a while.

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This was fabulous! I could not find the manilla clams so substituted cherrystones and in doing so would have added earlier.

I served with Pizza Bianca which was great with this dish.

I think this serves at least 8.

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My husband and I cooked this for my family's Christmas Eve dinner and it was such a hit! The dish had a ton of flavor and was pretty easy to pull off. We loved it and will definitely do it again. We paired it with Giada's rigatoni with eggplant bolognese and panattone bread pudding for dessert - che buono!

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Made this recipe for New Years day dinner and it came out fabulous.

For a North West flare, I used rainbow trout instead of ocean fish and threw in some alaskan snow crab, manilla clams, shrimp and small bay scallops (I couldn't find mussels otherwise I would have added those in too. The wine I used was a moderately priced sauvignon blanc. I also made my own fish stock from the shrimp shells, crab shells, trout carcass, yellow onion, celery, green onion, thyme, parsley, fresh fennel, garlic and bay leaf.

Served it up with steaming hot sourdough rolls. My wife agrees, this will be our new years tradition moving forward. While delicious as I made it, the only change I'd make to this recipe is to start of with smokey bacon or addition of a bit of smoked salmon to give the cioppino a little smokey note.

Good eats!

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This is a great cioppino! I left out the fennel because we don't care for it. For the seafood, I used shrimp, scallops, New Zealand cockles and black cod. I served it over cooked orecciette and decorated each bowl with a cooked crab claw and it was beautiful. The only thing I will change next time is to thicken the broth a little by stirring in some beurre manier (equal parts butter and flour mashed together. I think this would also add a little richness.

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This Cioppino sounds fabulous. I'll definitely try it this year. I'm French/Irish and am cooking the Christmas Eve seven fishes meal for the first time! So, I''ll add the scallops, crab legs and calamari to the shrimp, halibut, clams & mussels to meet the requirement for seven fishes. Is it possible to serve this over linguini? How can I thicken the broth? Any tips are welcomed.

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This cioppino recipe was very easy to make and very delicious. I used halibut as I thought salmon was too strong a fish and would fall apart. I also used clam juice instead of fish stock. The pepper flavor was perfect and I didn't have to add more. The person that said this recipe sucks must have been high, so everyone please disregard that rating.

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This was so great! I highly recomend this to anyone. So easy to make. My husband joked with me, when am I going to open my own resturant. It's that good. The only thing I would add is some crab legs and about 1/2 a stick of butter. My theroy is butter makes everything better

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This is much easier than the cioppino I've made for years; cheaper, too, as my old recipe used lobster and crab (which would be delicious in here too. I'll be making this again. It's great in the winter because it's hearty, but also not too heavy for a summer meal.