I just made a Cioppino from a recipe given out by a restaurant here in Hawaii and it said to cook the seasoned seafood in very hot oil so it is browned then serve it on top of the soup sprinkled with herbs. That tasted and looked much better than the usual method. Next time I'm going to try adding lemon zest and maybe some anchovy or Worcestershire sauce. Also saw a great seasoning mix of fennel, rosemary and oregano ground in a 'herb-designated coffee grinder' (another good idea!). I think this is going to be my new craze - coming up with my perfect Cioppino! I serve it over brown rice pasta to make a hearty wheat-free meal.

Reviewed On: Jul. 15, 2009