Cioppino: A Fine Kettle of Fish

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I guess Rachel counts the anchovies as one of the fishes. That still makes only 5, so for a 7 fishes Italian dinner, add clams and a split lobster tail and/or calamari. Done. Clams need the most time to open, cook them first, then add all else. I always add ground fennel in the sautee, it's the secret ingredient in this dish that makes it special. I do not add so much broth, we don't like it too soupy; I add more at end if I need it, b/c it's impossible to take out but easy to put in. I often use red wine b/c it's a red sauce. I find the brand/quality of the sauce you use makes or breaks the taste of this dish. For a faster version of this, I eliminate the celery and onion and it doesn't suffer any. We make this often, sometimes with just mussels as a fra diavola appetizer adding more red pepper. It's a good thing.

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My favorite Christmas Eve dinner. Other than cutting the quantity of broth in half and adding a sliced fennel bulb, I followed the recipe pretty much as-is. You can substitute in whatever seafood is available. Crab legs are a nice touch.

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I have been making this for Christmas Eve dinner since it originally aired years ago. This year I made it for a dinner party as a starter. Everyone loved the dish. Other than possibly changing up the fish or seafood you want I it, I would follow the recipe as intended. Delicious!

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Delicious. Will make this again for sure. Great for Christmas Eve supper.

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Great recipe, this is a keeper. Very easy, you can do the beginning before your guests arrive and then just do the fish when they arrive. If I made it for myself, I would add more pepper flakes to make it a little more spicey! I also added small clams

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this Was a GREAT recipe, made it adding seafood 5 minuets at a time. .Loved It thank you Rachel Ray!!!! <3

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I made this receipe without the anchovie. The broth was a bit bland. I have made this before and the leftovers the next day were super. So I guess I wait til tomorrow.

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My family really enjoyed this dish. We served it over spaghetti and it was perfect! It was fairly easy to put together and I love one pot meals! I would definitely do this one again. Thanks Rachael!!

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Yummy! I wasn't sure if I would like this. Not a huge fish soup fan. Needed a light (not filling recipe for Thanksgiving eve dinner. But, went with the other reviewers on this. I increased the broth to make it a little wetter. It fed six grown adults with seconds. Very tasty. We added osters instead of mussles.

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A dish like this cooks up best in a dutch oven. I use the entire 2 oz can of King Oscar brand anchovies for a richer flavor and use more seafood than the recipe calls for. This time I actually used catfish filets because they’re more tender than monkfish and don’t flake apart like cod. Overcooking or even undercooking the seafood can ruin a dish like this. When it’s time to add the seafood I bring the pot down to a very slow simmer. First I add the mussels. Five minutes later I add the fish and sea scallops having cut up both into similar size chunks. Five minutes after that I add the shrimp. At this point it’s very important to keep close tabs on the cooking progress so I sample each of the four seafood groups about every minute to check for doneness. When everything is cooked through to my liking I turn off the burner and let the pot sit a while before serving. Very few dishes compare to the taste of this served leftover. Wonderful.