Cioppino: A Fine Kettle of Fish

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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.

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This was a very good recipe...I made it for my husband and myself last night. Used pollock for the fish and omitted the scallops because there were just the two of us and substituted a vegetable boullion cube and water for chicken stock. When I tasted the broth early on I was afraid there was too much red pepper, but by time the cooking was done, everything had mellowed. I followed the recipe from "30 minute meals 2" which included a whole tin of anchovies. I can see this becoming a post Friday night football game meal since I can make the base before and add the fish when we get home. It was delish!

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Made this a few times now and we love it! Use anchovey paste, and vary seafood based on what's fresh. Used "petite cut" can tomatoes but think I'll use "stewed" instead next time. I think the red pepper measurement is fine, in fact, by the time I cooked down the base for an hour before putting in the fish, it wasn't quite spicey enough. I missed the point of cutting up fish into 2" pieces and ours was bigger so just cooked longer in that step. My shrimp were quite large so cooking them for 10 minutes with the scallops and clams were just fine. THIS IS A GREAT MEAL!!!

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I won't make this again. Using 1.5 pounds of cod keeps this affordable, but I am still cod-ed out when I think about this dish - and I cooked it 3 weeks ago. Followed the advice of the previous reviewer and cooked the shrimp in last few minutes - that worked out well, and in fact they were still a bit rubbery.

The great revelation to me was how fantastic anchovies smell when you cook them up in some oil - need to cook with anchovies more often! Smells like walnuts. Yum.

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This is a perfect recipe for a 1st time cioppino maker. Super easy and amazingly delicious. If you don't like anchovies, don't despair and don't even think about omitting them. You cannot taste them, but they infuse the base of the soup with so much delicious flavor. I followed the recipe exactly, and the broth was the perfect amount of spice. NOTE: I did change the cooking times for the seafood. 10 min for shrimp? That's insane- they will turn out super rubbery. I put in the scallops and shrimp for the last 4 minutes of cooking and they turned out perfectly!

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I made this for Christmas Eve last year and used much less red pepper flake than the recipe called for, as well as all the listed seafood ingredients. It was delicious but I felt it needed salt. I added salt to the leftovers and it was delicious.

I made it for a second time today with only cod and scallops. I used the called for amount of red pepper flake (1 tsp. and my husband's and my mouths are on fire! We like spicy food but this was too spicy. Next time I will use maybe 1/2 tsp. red pepper flake, add salt, and I think it will be perfect. Can't wait for next time - the flavor is really delicious.

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Easy, delicious and so versatile! We half the recipe and mix up the seafood we put in...love, love, love it!!

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This was the first time I rated a recipe.I've made plenty off FN dishes,this was off the charts.I used clams and a little rosemary other than that just like the way RR did it.