Food Network star Giada De Laurentiis’ version of Cioppino adds a flavorful twist to the Italian dish. While the classic seafood stew features hard-shell clams, mussels, shrimp, scallops, and perhaps ...

Cioppino, the fish and seafood stew made famous in San Francisco in the 1800s, is a terrific winter dish. It’s delicious any time of year, of course, but the way it warms all the senses with its ...

Every year around this time, we receive dozens of emails from our readers who are looking for ideas of what to serve on Christmas Eve. This week, we take our inspiration from the Italian tradition of ...

Stir in the potatoes, squash, chickpeas and the remaining ginger and cilantro. Add 2 cups of cold water and bring to a simmer ...

Cioppino (chuh-PEE-noh) is a San Francisco seafood stew that originated in the 1800s when the Italian and Portuguese fishermen chopped up leftovers from their daily catches to make a robust ...

Dive into the ultimate seafood experience with **Chef Jean-Pierre’s A Seafood Lover’s Dream (Cioppino)**—a luxurious, flavor-packed seafood stew inspired by the classic Italian-American dish. This ...

Warm up with a rich bowl of soup for dinner tonight. We’ve combed through our Recipe Database to come up with 28 of our favorite seafood stews, from rich chowder and colorful cioppino variations to ...

I recently tried a recipe for a quick version of cioppino. I doubled the recipe and made a large quantity. Will it keep in the refrigerator? Or could I freeze it? Cioppino (say it chuh-PEE-noh) is an ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...

First things first: I know the term “fish stew” doesn’t sound great. It’s not whetting your appetite. It’s not immediately appealing. You’re not reading this and running to tell your pals, “Hey, let’s ...

In one of Ian Fleming’s James Bond novels, a cab driver in Marseilles, France tells a hungry Bond that the port city’s famed fish stew — bouillabaisse — isn’t what it used to be. “There is no more ...