Cioppino

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The best cioppino ever! My husband and I have had this dish in San Fran - did not come close to Michael's cioppano. I did not have fish broth so I added ground dried shrimp from our local Mexican store with some fresh lemon juice. No pernod, and I used sake intead of white wine. Shrimp, squid, bay scallops, cod and crab rounded out the dish. I got rave reviews!! The secret to this cioppano is the fennel and tarragon - makes a huge difference in fish dishes.

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I've made ciopinno several times from different recipes, and this is my favorite. In fact, I wanted to do a do-over this time around w/ Bobby Flay's recipe, but got voted down (sorry,Bobby!....however, I will make a few changes next time: Two bulbs of fennel, rather than just the one. The fennel flavor really kicks this one up. Passed on the pernod..not a licorice fan.Passed on the jalepenos as I am not their biggest fan, but I did use my "secret weapon", a can of Rotel instead. You get some heat from it, then I have a bowl of chili flakes on the table so everyone can add heat accordingly to their taste. The general feeling among all the guests was that it got too complicated, flavor wise, w/ all the fish,shellfish. So from now on, it's mussels, shrimp, fish. Period. Leftovers, cook up some paparadelle pasta, very al dente, toss into remaining broth to absorb all those flavors. Really good recipe. Make some adjustments. Eat your heart out!

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Although this recipe is quite a process, it is so incredibly worth it! The fresh ingredients and wonderful smells in my kitchen made the wait even more worth while! I made a double batch so that I would be able to share w/my family and friends (who all raved, I might add! I will definitely enjoy making, eating, and sharing this again!

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My wife and I used to go the the Red Sails Inn when we lived in San Diego just for their cioppino. Michael's is better. The first time I made it several years ago, my sister was impressed and THAT"S saying something, as she's quite an accomplished cook herself.

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I made this a little differently, but still think the recipe as written is worth 5 stars. I omitted the Pernod because I didn't have any on hand but next time I will get some. The fennel flavor is subtle and excellent, do not skip the fennel bulb or seeds. I also made a shrimp stock instead of the fish fumet. Be sure to serve it with some good crusty bread to sop up all the yummy broth!

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This was an excellent recipe for cioppino. The addition of the fennel, tarragon and pernod - alll three were seasonings or flavors that I don't usually use - totally put this soup over the top.
I used the box seafood stock sold in the soup section for my fume. It worked out well and didn't cost as much as using a million small bottles of clam juice.
We used small manilla clams, fresh halibut, frozen uncooked shrimp with their tails on and some cod for less expensive filler. The person cooking this recipe could really change the proportions of seafood around.

Thank you, Michael!

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Made this last night for a special girls night out. It was fantastic! Assembled the Fish Fume with 2 lbs frozen shrimp in the shell and 2 lbs white fish fillets instead of bones--very easy, inexpensive, and wow is the flavor fantastic. For the soup I substituted mussels for the crab. Will definately make again with probably just clams & scallops--it's really a lot of seafood. And the toasted bread with roasted garlic butter is a MUST!! The soup broth and the bread are heavenly!! My friends think I'm a culinary master :-

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This is a terrific dish. Don't worry if you don;t have the same seafood mix as specified. I have used squid, mussels, lobster and oysters depending on what looked good at our local seafood purveyor. And you MUST have a good loaf of crusty bread to soak up the broth.

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This is SOOOOOO good I had to write a review! I had some really good crab stock on hand which definitely helped but the dish would be great regardless. I threw in some fresh mussels but did not use the crab legs as they frighten me a little (I'm an East Coaster originally and am not used to giant crab legs!. I grilled up big slices of olive oil-brushed bread which I rubbed with a clove of garlic to garnish - FANTASTIC.

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Just tried this recipe out and loved it! Even my 9 year old was enjoying the meal (and he's hard to please. I followed it exactly and it was fairly easy and totally worth it.