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Apryl May 4, 2020
Just made this tonight and it was a real crowd pleaser for all the seafood lovers in my family (not so much to non-seafood lover, but you can't please everyone!). I made a couple of small alterations...nothing crazy, but worth noting. I used Japanese Hondashi bonito broth for half the broth (1 c) and chicken broth for the other half (1 c). It had a nice umami flavor - not too fishy or salty. We used shrimp, clams, mussels and some leftover tilapia (which sort of disintegrated which was fine for us, but if you're looking for a meatier fish in your stew, probably should go with sea bass or something that will maintain it's shape better). I also used a mixed olive tapenade from Trader Joes which was easy and delicious (didn't have access to a store with olives). I doubled the recipe for 4 people and there was a lot leftover, so perhaps next time I will just 1 1/2 it. You will definitely want something to sop up the broth with (we used a french baguette). Will definitely make again!
heatherharold April 27, 2017
Has anyone tried scaling this up for six people? I'm curious if the proportions for individual ingredients would stay the same...
aargersi April 28, 2017
Hi there - yeah, just start multiplying! Also feel free to play around as Kirsten below did - you can easily add or subtract ingredients to your liking to make it your own!
Kirsten S. December 19, 2016
SO delicious. I'll be making this recipe every month. I added spice rubbed salmon, cod, and scallops. I also added 2 bay leaves, fennel seed, anchovies paste, tomato paste, white beans, and chix stock (on top of the fish stock).
aargersi December 19, 2016
I am so glad you like it! Funny I haven't thought about cioppino in a while but now it is back on my radar.
fiveandspice September 19, 2012
Gorgeous! And delicious. My husband's family always eats cioppino on Christmas Eve, and while I consider it sacrilegious (my family celebrates actual Christmas on the Eve with a pork roast), I must admit it is tasty. I think I'm going to introduce your version into the mix because it looks crazy good.
aargersi September 19, 2012
Thanks Em if they like cioppino I think they will like this one! Maybe you could have this AND pork roast!!!
testkitchenette February 8, 2011
Wowza, as my grandfather would have said...this is a gooder (usually reserved for his homemade plum preserves, Graeter's ice cream, and my grandmother's yeast rolls). I need to make this soon to brighten up my winter days!
TGard February 17, 2021
Please pass along the recipe for your grandfathers plum preserves. I have a big, ancient Italian plum and I'm always interested in new plum tastes.
NWB February 8, 2011
This sounds wonderful! I love the Central Market bread in the background--best grocery store ever, in my opinion, and sadly not located anywhere near my current home.
aargersi February 8, 2011
Oh I am sad you don't have a CM ... well the only answer is to come on down, shop at CM and cook in Ginger's Kitchen!!!
TheWimpyVegetarian February 8, 2011
What a GREAT way to do a cioppino! And I agree, making your own fish stock makes a wonderful difference to the depth of flavor you get. I'm saving this to make soon!!
dymnyno February 7, 2011
I love cioppino!! and your version is unique. So good with crusty sour dough bread!
hardlikearmour February 6, 2011
I want to dive right into this bowl!
guineverek February 6, 2011
I need to make this some weekend soon, YUM!
lastnightsdinner February 6, 2011
Love Cioppino - this looks fantastic!
Thank you! It is worth the mess. Hmm - I should add that it's best to make it close to trash day - all of the shells can get a bit ripe in the can :-)
arielleclementine February 6, 2011
beautiful! you're one classy lady!
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