My wife says, "I like yours better....." HAHA, but it's not so different, either. I use no butter or oil beyond sauteeing the sofrito (onion, carrot, celery) in the beginning. The secret weapon is a fennel bulb instead of celery, there. It adds a unique sweetness that goes really well, and I got that from some famous chef (who I don't recall). I grind the stock to make a thick broth, and then add some fish to cook down, which makes a fish stew. Then I add the whole pieces and shellfish only at the end, as here. Rich, thick and yummy with french bread. Some advice for newbies: It doesn't matter a whole lot what fish you use, but you want lean whitefish in general - salmon really doesn't belong here. And a great cioppino is expensive - be ready for a $50 pot of soup..... Oh, yeah, a bit of red pepper flakes is standard for cioppono, too. It's supposed to have a bit of a kick to it - just a bit.
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My wife says, "I like yours better....." HAHA, but it's not so different, either. I use no...