Cioppino from Gjelina: Cooking from Venice, California (page 275) by Travis Lett

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • harry_14phue on February 22, 2026

    My in laws make this recipe (no expense spared) at Christmas and it always comes out incredible

  • Wordsfailme on August 14, 2024

    A fabulous seafood soup. I like to roast a head of garlic and mash the cloves with butter and parsley, then serve the cioppino with toasted sourdough bread and garlic parsley butter alongside.

  • L.Nightshade on March 08, 2017

    What was in the fish market was Alaskan king crab legs (poor us). We also got a clams, prawns, cod, and a few local mussels. There are several nested recipes in this one, but I didn’t do all of them. I had fish stock that Mr. NS had made from bones and crab shells, so didn’t make the stock from the book. He had also made and frozen his pomodoro sauce, which was pretty similar to the one given, so I used that. Also (this is starting to sound like I didn’t follow the recipe at all), I had some homemade harissa, so didn’t make that one. I did make the tomato confit! Anyway, back to the subject at hand... I thought this was a fine recipe. Loved the addition of harissa, and the anchovies. You can’t tell by the photo, as this is a deep bowl piled with solids, but it does make plenty of tasty broth, to be sopped up with bread for carb eaters, slurped with a spoon for us others.

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