Reviewed: Dec. 7, 2011

I was looking for a recipe that reminded me of the restaurant in Bodega Bay where we had lunch last year. I couldn't believe how close this recipe was to what I was looking for. I substituted muscles for the littleneck clams (because I could not find them) and I added pieces of cod too. I added some red peppers, paprika and a bit of hot sauce to give it a little kick. It was delicioso!

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4 users found this review helpful

Reviewer:

Ileana

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Jun. 7, 2011

I made this recipe tonight for my family. I LOVE Cioppino!!! Growing up on the Mendocino Coast, I ate a lot of fresh seafood. Now that I live a little more inland this dish works well with the not so fresh seafood I get at my local market. I made a few adjustments…. First I used fresh basil instead of dried. Second I am not a huge Scallop fan, so I exchanged them for Cod fillets. And last of all I love a little kick, so I added some crushed red pepper flakes to the stock before adding my seafood. I served it with a Chardonnay, and crusty French bread. This is a great recipe to play with….Happy Cooking!

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6 users found this review helpful

Reviewer:

KPinck

Reviewed: Mar. 8, 2011

This was my first time making a Cioppino, though I've had it many times growing up in northern California. Living in rural Maine now, I had to change the crab for fresh lobster. I substituted mussles for the clams and I also put in about 1/4 cup of fresh basil instead of dried and about a tablespoon of fresh thyme, 2 teaspoons of chili powder and a dash of paprika. The Cioppino was great, and I can guarantee that I will be making this again.

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Reviewer:

tyler

Cooking Level: Intermediate

Home Town: Fort Bragg, California, USA

Living In: Ellsworth, Maine, USA

Reviewed: Mar. 8, 2011

My boyfriend and I made this recipe over the weekend. It was AWESOME!!!! We changed a few things. We used fire roasted garlic diced tomatoes (instead of plain)..1 lb of crawfish (instead of clams)...superb! Will def make this again!

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6 users found this review helpful

Reviewer:

Tracy

Reviewed: Feb. 21, 2011

Very good my husband ate 60% of the pot and the sauce he sopped up with some garlic bread I made on the side.

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6 users found this review helpful

Reviewer:

mitchells7

Reviewed: Dec. 23, 2010

This was excellent! No need to add salt at all. Other than that, I made it exactly as the recipe calls. Will definitely make again!

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7 users found this review helpful

Reviewer:

JJsMama

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 12, 2010

super simple to make, and spectacular results. Recommended for everyone. Even if you live in a place where you cannot get fresh seafood often, do it with frozen seafood! the result will be a little worse but still very good.

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8 users found this review helpful

Reviewer:

Rubens

Cooking Level: Intermediate

Reviewed: Dec. 11, 2010

love it

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5 users found this review helpful

Reviewer:

mssbelle

Reviewed: Nov. 7, 2010

Delicious! I used clams, shrimp and scallops. I bet you could use just about any mild seafood you preferred and it would be great. My husband requested I pour it over fettucini and it was a hit. I ate it w/o the noodles. I would recommend this to anyone...especially busy moms. VERY easy to make! :)

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Reviewer:

lprader

Reviewed: Oct. 13, 2010

This is really good!! I didn't have a lot of money to buy ingredients so I used the frozen seafood from my freezer that included shrimp, Japanese Scallops and Mahi Mahi. I also added some Cayenne Pepper and Crushed Red Pepper to give it kick. So good!

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6 users found this review helpful