FNM-090111_WE-Dinners-014_s4x3.jpg.rend.hgtvcom.616.462.suffix/1382539827882.jpeg' alt='Seafood Soup Recipe' title='Seafood Soup Recipe' />Cioppino Seafood Stew with Gremolata Toasts recipe. At first glance this recipe as a whole seemed a bit daunting however I achieved a stunning result in the end. I sauted chorizo with the Fennel and onions as well which gave the flavour a bit of a kick. Making the broth first and adding the seafood afterward so that it can all simmer together made a difference. What a taste, quite easy to do. Definitely Ill make it again. Im not sure why some reviewers are getting their panties in a wad over whether or not this is a true cioppino recipe, because I think thats beside the point. Call it what you want but this is an absolutely DELICIOUS, easy recipe that is a great dinner for a group of friends, family, or double date. For the seafood we used 1. Trader Joes, 12 lb. Because we didnt use squid rings, we omitted the step when you cook the squid for 1. Instead, we added the wine and let that reduce a bit and then added the tomatoes, stock, and clam juice. Also, add more lemon zest to the herb butter, you will absolutely not regret itThis is an amazing recipe and a good way to impress your friends. Will definitely be making this again This looks like a very good recipe, very close to my mothers rendition. But, as a third generation San Franciscan, Im telling you, without our beloved Dungeness crab, this is just a fish stew. When cold weather calls for a chillchasing dinner, wrap your hands around a steaming bowl of one of our warming seafood soups and stews. From creamy New England. Keep your mussels, squid and whatever else you want to throw in, but every S. F. native knows that cioppinos only reason for existing is to showcase our succulent West. Coast Dungeness crab. Without it, youve just got yourself a fish stew. Please, whatever you do, get some crab and throw it in the pot. Fabulous Rich and luscious broth. Next time, Ill make the broth early so that final prep is even simpler. Looking for seafood soup recipes Allrecipes has more than 180 trusted seafood soup recipes complete with ratings, reviews and cooking tips. I used a rosemary olive focaccia as toast, and it was a hit. Ill definitely make this recipe again. Made this with scallops instead of squid and it was absolutely deliciousThe base alone is outstanding Made th base the night before and was super easy to put together the next day right before eating. Superb flavor, superb stew, and even better the second day, as some of its heat is tempered in the broth. Cooked as written, omitting the mussels. I might cut back just a tad on the red pepper flakes, but thats quibbling. The gremolata toast points are the perfect accompaniment Where do you get off calling this simple fish stew cioppino especially without crab even if not Dungeness in the base. I agree with the reviewer below who called this an Italian style seafood stew. Mine came out thicker than usual for a Cioppino, and far too spicey for me, next time I would just sprinkle on a few red pepper flakes. It had a nice flavor. Delicious Weve made this recipe a few times already. Its super flavorful. We have been chopping the vegetables very finely so they totally disappear in the sauce. Make sure to do the gremolata toast as well it makes the dish complete. One thing to be cautious of is over salting this dish the mussels and clams release salty liquid when cooking so I suggest to leave the addition of salt to the very end. Wonderful. Im no chef to say the least, but I made this today and it was fantastic. When I say im no chef. I mean it. Id rather do just about anything other than cook. The only changes I made were no squid because I couldnt find any, and I didnt make the toasted bread and fancy butter, just plain forgot. My 7 year old tried it and gave it an OK rating, but she is a very picky eater, so thats a good review from her. My 2. 2 year old son hat doesnt like seafood tried it, and all of what he put in his bowl, so again, I call that a good review. I love seafood and I loved it. I made this for a dinner party and got very enthusiastic responses and requests for seconds. I subbed crabmeat for cod or other firm fish, but I think next time I will put a few chunks of cod in after all even with all that crabmeat. Visually and texturally, it needed more chunks among the shells than my choice of fresh lump crab provided. I also thought the recipe called for overcooking the squid, so I removed it with tongs as soon as it was cooked, continued with the stock prep, and added the rings back in later. I made the stew base hours ahead and put it in the fridge until ready to heat and add the shellfish. Buy shell on shrimp and turn the shells into an excellent stock to use in the stew. A bit of finely chopped rosemary and a bit more red pepper flakes were in order. The toasts were just okay a bit of olive oil on the bread would work better than butter with this dish, or just an unadorned baguette or sourdough would be wonderful to soak up the juices. The cleaning and prep of all the fresh shellfish takes much, much longer than the cooking time suggested. That much fish can certainly handle a bit more salt, pepper, parsley, and oregano, so keep tasting and testing as you go. This seems like a very good recipe deserving 4 forks, but like making a New England Clam Bake without corn and potatoes, a gumbo without a roux, or a paella without rice, a Cioppino without Dungeness Crab or at the minimum some form of crab is not a Cioppino at all. This recipe is for an Italian style Seafood Stew, a very good name for a very good recipe, and without any shame for pretending to be what it is not. As a native and forever resident of the birthplace of Cioppino, a third generation keeper and cook of my familys Cioppino recipe, and frequent attendant of numerous charity and organizational Cioppino feeds, I can attest to the simple and plain truth of my above statement. Probably my favorite dish ever home cooked ever Did a few swap outs with the seafood, and added the fennel tops to broth. THE BEST. Ive made it twice now, it was best with a homemade seafood stock, than it was with vegetable, but still Umazing Full disclosure, Im one of those cooks who will, from time to time, play loose with a recipe. This was one of those times, and yet I still feel qualified to judge the recipe. Why Because I can separate ingredients from method and, in this case, the result was SPECTACULAR. And Im positive this would be the case even if I hadnt made subtle changes. Besides, some recipes are great because they are forgiving, and this is one of those for sure. I cut up the onion I had and ended up with almost twice what was necessary, so I almost doubled the other vegetables as well. I had three tomatoes close to going bad, so I used those instead of canned and increased the stock a little to compensate on the liquid side. Water Bath Canner. I had lobster stock on hand and used that. The fish store had some beautiful cockles, so I threw in a pound of those in addition to everything else. I cooked the steamers an extra minute or two because Ive always had bad luck with steamers not opening. OMG. I cannot wait for tomorrow so I can have another meal of this. And the gremolata toast was a perfect fat laced foil for what could be a slightly austere soup. Cioppino, you are my friend. When myitalian mother in law made this there were no sausages of any kind in this recipe. It was our Friday Lenten dish. I made this a couple of times mixing the quantity of the seafood. Once doubling the mussels since I couldnt get clams, not using shrimp. This is a flexible recipe that comes out great. The toast is a great accompaniment. Excellent dish and not that hard to make. We used a crab broth that we make from our dungeness crab leftovers and it added nice flavor. I liked using the fennel gives it that distinctive cioppino flavor. The proportions served four nicely with some left overs. Everyone loved it. Chorizo I dont see anything in the recipe about it. I do plan to make this looks good. I must be missing something. I do not see chorizo in the recipe or in the instructions, but I see it mentioned in more than one review. Should chorizo be an ingredient I have never seen it used in ciopippino, but thats part of why I go to sites like this to learn and get some great recipes.