Cioppino

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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.

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This Cioppino turned out great.

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I made this for Christmas Eve dinner. I did not want to deal with the fumet so I too used a bottle of clam juice. You could also use a good quality seafood type boullion. Just make sure there is enough broth.

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One of the best cioppino recipes I've made. Grilling the halibut & scallops left them flavorful & intact. I mixed 1 lb. clams & 1 lb. mussels.

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This is a fantastic recipe. We added king crab legs as well. The fennel and pernod add just the right flavors. Do not omit either.

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Reminds me of home in SF.