Cioppino

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Made this for my Dad on a whim, originally was just having fish dinner, pulled this together almost exactly as Michael's recipe is written with one change. I added two links of fresh Chorizo at the beginning with the onion and fennel. My Dad and my husband ate until they couldn't eat any more - and that's saying something! The flavor is amazing every component in this recipe adds deliciousness. I will definitely make this again and again! While easy, the timing of everything was a little bit of a juggling act, but well worth the final product. I also served this with sour dough crostini.

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Was our Christmas Eve entree. Very good, very easy and would easily serve 8. A Few tips and modifications. 1. See "Ma's Cooking" comment re just putting all raw fish in at end and letting it cook. That's what we did and it was very easy and less fuss than the original recipe. 2. We omitted fennel seed. 3. Omitted butter at end, although next time we'd drizzle each bowl with a little EVOO before serving. 4. Used uber fresh fish and shellfish. 1.5 lb each medium shrimp and cod - latter subbed for halibut, 8 oz shelled whole clams, ten large sea scallops quartered. 5. The Pernod and fresh herbs make this. Jalapenos add a grassy green element and just an essence of heat. Nice. 6. Put a garlic rubbed crostini in the bottom of each bowl to soak up the juices.

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Outstanding! I have made this twice, have varied the seafood to our preferences and availability, and it was absolutely delicious. It will now be a holiday tradition in our household!

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my new go to recipe to impress! I splurged and bought Pernot and it was worth it, now I have it on hand. First time followed recipe as is, after that used my favorite Trader Joe's frozen seafood mix and mussells. awesome. I used left over broth for risotto the next day which was fantastic. Well worth the time on this one.

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This is the best! Once the base is done, which is very simple you can pick and choose seafood, but you need some shell on clams for flavor. Then you really only need a couple types of seafood and I only make 1/2 recipe. It serves 4. The key is the Fish Fumet made with same day fresh fish bones. I live at the ocean, so I get the scrapes right off the boat. I freeze the fumet in one cup containers. For this recipe, I only use 2 cups fumet and the balance water. I skip all the ceremony at the end and omit the butter. Make the base first, it can rest a few minutes and finish your other preparation. Reheat. Just toss in some mild fish for a couple of minutes and raw shrimp or scallops and serve. The large scallops take another couple of minutes.The shrimp will cook by the time it gets in the bowl.

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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!