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Cioppino Recipe

Cioppino

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Food Network SpecialsEpisode: All-Star Holiday Spirit

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 1-10 of 69

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  • on December 26, 2011

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    Amazing flavor! I added a lobster, scallops and linguica and it was better than at most upscale restaurants. Kudos to Giada!

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  • on September 12, 2011

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    I'm giving this a well-deserved five stars. It was excellent. I used shrimp, scallops and tilapia while doubling up on the fennel and shallots. Fantastic.

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  • on June 24, 2011

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    This is the best Cioppino I have ever had. It is very easy to make.

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  • on June 17, 2011

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    Outstanding even without shellfish. I'm allergic to most shellfish so I always have to make my own fish stock or any type of fish stew. I love this one because the flavors adapt so well to any type of fish. Monk fish is my favorite shellfish substitue, that and some great seabass, snapper and salmon in a fresh fish stock made for a memorable meal.

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  • on June 05, 2011

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    This is delicious. I made my own fish stock a few weeks ago and thawed it out. Made all the difference. Just dont eat this while wearing a white shirt. This would be very expensive at a good Italian restaurant. See how great we are.

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  • on February 25, 2011

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    This is a great recipe. I always throw in a pound of crab--the San Francisco treat. I read that some of you couldn't find fish stock, I find it in the frozen section at Whole Foods.

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  • on February 24, 2011

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    awsome flavors, maybe one of my favorite recipes.

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  • on January 30, 2011

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    What a great recipe! I made my own fish stock out of fish heads, shrimp peels, white wine and vegetables, bought all wild seafood (Alaskan King Salmon, Shrimp, Clams and Mussels, and used San Marzano tomatoes and the result was simply delicious. The soup was better than I've ever had in a restaurant. It was spicy, light and flavorful! I actually prefer the thinner soup so that was not an issue for me. We dipped slices of really good Italian Batard in the soup and that made for a hearty meal. If you really want to taste how good this recipe is, make you own fish stock and get the best ingredients out there!

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  • on January 29, 2011

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    I do cooking classes in my home and we made this recipe, along with some other seafood items. This is the BEST Cioppino I have ever had! It is so easy to make and very flavorful. I did tweak a couple of things - I used Mahi Mahi and it was awesome! Depending on your level of spice tolerance - this recipe needed lots more crushed red pepper, which I added at the end. I would put more onions and fennel in as they kind of cook down during the cooking process - I did 4 cups of fish stock and 1 cup of clam juice, other than that its fabulous! The students loved it, it was their favorite dish of the day!

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  • on January 09, 2011

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    Excellent. Tweaked it a little. No whitefish added, used scallops. No fish stock,used beef stock.

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