I have made this twice now, and while I tweaked it both times, the base recipe is a great start. I eliminate the butter and use olive oil, use low sodium veggie broth (don't eat chicken), and add a ton of other seafood. This last time I made it I added a pound of bay scallops, 1 lb shrimp and one can of minced clams. I cut back on the amount of clam juice and just use what is in one can of clams, and then add white wine for the rest of the liquid. The first time I made this I used cod, the second I used tilapia. Definitely prefer tilapia, cod just had too little flavor and completely dissolved in the broth. Also, the second time I didn't even bother cutting the fish. I do add at least a tablespoon of old bay, and remember old bay has salt in it, so I would use a stock with very low sodium and then hold on adding any extra salt until you get the flavor you want. Also, the second time I used leeks instead of celery, which I was a little worried about, but I was thrilled with the results, it added that little something that was missing the first time around.

Reviewed On: Oct. 31, 2009

I would have given this 5 stars, except that I altered it. I cut the butter out, used olive oil instead, used real garlic, and tripled the mushrooms. Loved the texture of this, it reminded me of a risotto, but with a lot less work.

Reviewed On: Oct. 15, 2009

I went into this recipe with the attitude that I have never had the original, so I may even enjoy it more than others, not having a preconceived idea of what it should taste like. I started off following the recipe as it was (minus the entire portion of butter), and once I sampled it, was so turned off I tried to tweak it here and there, which helped, but I still ended up pulling out the shrimp. My husband, who will eat ANYTHING, couldn't even eat it. Sorry.

Reviewed On: Jul. 10, 2009