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Cioppino

SUBMITTED BY: Star Pooley PHOTO BY: Allrecipes

"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"

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Read Reviews (233)

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PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

DIRECTIONS

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

FOOTNOTES

Wine Tip
Try with a Sauvignon Blanc or an Oregon Pinot Gris.

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REVIEWS

Reviewed on Dec. 13, 2003 by ROTED

Fantastic!!! I made a few changes, took some hints from other reviews. Such as, used 1 large... MORE

Reviewed on Feb. 20, 2006 by OSuzyQ

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

OSuzyQ
Feb. 20, 2006

Those of you who have read my other ratings know that 4 stars means my family loved it. 5 stars is absolutely above and beyond. This is hands-down the best recipe we've ever tried on All Recipes!!!! A few helpful hints if you are going to try this wonderful recipe: Be sure you have a really big pot! You will want to avoid stirring this too much in order to avoid breaking up the meat, so a big pot is critical! Use very dry white wine. A sweet white wine will interfer with the flavor of the seafood, whereas a dry white will compliment the flavor wonderfully! Don't use flake-style crab meat as it will just disappear in the broth. Either use king crab legs in the shell or precook your crab legs and extract the meat for the soup. (if you use crab legs in the shell, add 1/2 lb to the amount) Place the cod in large pieces on top at the very end and cook it quickly. This will ensure that the cod won't break apart and your guests can extract whole pieces to their plates. Cook quickly and serve! If you cook too long the seafood will dry, flake, and lose flavor. The three secrets to success for this recipe: Fresh, Fresh, Fresh seafood! Make this for someone you love. I made it for my Dad and he still raves.

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44 users found this review helpful

Those of you who have read my other ratings know that 4 stars means my family loved it. 5... MORE

Reviewed on Nov. 11, 2003 by florida gail

I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a... MORE

Reviewed on Nov. 14, 2003 by SANDYLOAM

This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such... MORE

Reviewed on Oct. 21, 2006 by Post-It Poet

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Post-It Poet
Oct. 21, 2006

Wow, this was amazing! It definitely tasted like a restaurant-quality dish. I had a dinner party for 4 people--started with a simple lettuce salad with pine nuts and a lemon-basil dressing. Then we had crab cakes. The cioppino was the main course. (Followed by a creme brulee.) I did make a few changes, but as other people have mentioned, the beauty of this recipe is its flexibility! I like my cioppino very tomato-based, so even though I halved the recipe, I put in a 28-oz can of tomatoes, as well as a 14-oz can of tomato sauce. Also, I used a merlot (red wine) instead of white, because I tend to associate tomato-based dished with a red wine accent. I used a combination of fresh and frozen seafood. I got fresh mussels and a few scallops from Whole Foods, but then I supplemented with a bag of frozen shellfish and some frozen raw shrimp from Trader Joe's. I used fresh basil and a mediterranean seafood seasoning from Whole Foods. Served it with fresh grated parm. cheese on top, fresh ground pepper and a big loaf of fresh, crusty bread. My guests kept talking about it the entire evening! I served a nice Chianti with it, which worked well. My husband and I are both poor graduate students, so we can't afford to make this very often, but we both agreed it was completely worth the price!

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17 users found this review helpful

Wow, this was amazing! It definitely tasted like a restaurant-quality dish. I had a dinner... MORE

Reviewed on Dec. 23, 2003 by Chef Liz

Absolutely incredible! I made the broth a few weeks ago and froze it. I had a dinner party for... MORE

Reviewed on Nov. 14, 2003 by RUBYALLEY

What a fabulous stew! I replaced the butter with olive oil, added more garlic, but didn't... MORE

Reviewed on Feb. 20, 2003 by MADODD

Overall this is a good Cioppino. Being Italian, I had to delete the butter for a nice Extra... MORE

Reviewed on Jul. 25, 2005 by ABoston

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