hmmm not the greatest..... I made these a week ago and there are still some left..... that's the true test :)

Reviewed On: Apr. 8, 2009

This is the best cioppino recipe I have ever used. For a nice lunch or appetizer option omit all the other seafood items and just use the broth with mussels. I can usually cook about 3 lbs of fresh PEI mussels with the amount of broth in this recipe. It's a less expensive alternative and such a crowd pleaser. Serve with some toasted, crusty bread and butter and a caesar salad. Also-- I usually use the whole head of garlic and 2 sticks of butter, 3 onions and 2 bunches of parsley. :) You're about to have an amazing meal~

Reviewed On: Feb. 26, 2009