Another tasty way to utilize a bounty of fresh garden herbs and veggies. I did saute using fresh roasted garlic and added balsamic cream (reduction) at the end to, ever so slightly, glaze the green beans. Roasting the garlic lends a more subtle flavor which does not dominate and the balsamic cream has just enough tanginess to compliment the swetnesss of the fresh tomatoes. Thank you Amy for sharing.

Reviewed On: Sep. 24, 2009

I've made this recipe twice for my husband and myself and I always scale it back for two people. The last time I doubled it for a family gathering/dinner and their, still, was not enough. This dish was the star of the dinner table and almost everyone went back for seconds. For my family dinner I made a couple of changes, to suite every palate, though the recipe is perfect as written. I used both red and green peppers, added fresh squeezed lemon juice and extra garlic, substituted about 2 Tbl tomato paste for the sauce, halibut for the cod, fresh clams for the minced, clam juice for the water plus extra and red wine for the white. I also tossed in some calamari. Everyone kept commenting how good the cioppino was. My elderly uncle, who usually eats without comment, asked for bread to sop the bottom of the bowl. Now that was the ultimate compliment.

Reviewed On: Sep. 22, 2009

I subed scallion for the onion and added both red and yellow bell peppers. This made a delicious salad. That said, about half way through making the salad I decided to serve it on rolls. So I added fresh basil and parsley, a little lemon juice and a (big) splash of hot sauce. Not a true lobster roll but still good. I rated the salad 5 stars as it was delicious before my additions.

Reviewed On: Jun. 19, 2009