Reviewed: Oct. 24, 2009

Great recipe! The fish and shell fish will over cook, if you cook them 5 to 7 minutes. I cooked mine for about 3.5 mins, and it came out perfect.

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Sharon B

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Oct. 23, 2009

UMMMM YUM!! This was so yummy. I took the advice of others and simmered it for longer. I also added some cayenne and crushed red pepper. You can use any kind of seafood. So good.

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THINKDIFFERENT25

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Reviewed: Oct. 18, 2009

This was absolutely delicious. I followed the recipe pretty much exactly, with the exception of adding some red pepper flakes. I did however add something from a recipe on the food network. I took sliced sour dough bread and basted them with olive oil on both sides, salt and peppered them and grilled them on a grill pan til they were nice and golden brown. then i spread anchovy butter on one side (5 tbs softened unsalted butter, 1 tbs anchovy paste). This really helped to make the dish. It gave it that extra kick to really move it up to the professional level. Its an expensive meal, so I may look into using frozen seafood for cheaper alternatives, but as is, you can't beat it.

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BKBARONS

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Reviewed: Oct. 12, 2009

Great recipe! Easy to make and a pleasure to eat! My guests (who said they weren't crazy about shellfish) gobbled this up and took some home) Really good, thanks.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

This is a great, traditional Cioppino recipe. I disagree with the other reviewers in their recommendation of fish stock, or any other ingredients to try to make the dish richer. This simple "fisherman's stew" is exactly what it is supposed to be: basic, buttery from the different seafoods, simple, and true to the basic principles of the dish - lots of seafood, good seasonings, basic tomato, wine, chicken broth, and limited other ingredients; no frills or whistles. Perfect served with some country or sourdough bread, sliced, buttered, and lightly toasted, and then rubbed with a half of a garlic clove. And wonderful with a nice glass of wine.

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HUNGRYJENN

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Reviewed: Sep. 26, 2009

Oh my! This was AMAZING!!! I made it just as the recipe said. Everyone raved about it. Can I tell people this is my recipe? haha just kidding. Delicious! I will say that it is much better fresh rather than leftover the next day.

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CourtneyP

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Reviewed: Sep. 25, 2009

What an awesome recipe. I made an inexpensive version, a small handful of mini scallops, 8 medium shrimp, a bunch of mussels, a filet of basa cut up into about half the recipe for broth. We will have it often! Thank you!

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Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 19, 2009

This is my absolute favorite recipe on this site. Its a bit expensive because I like to use large shrimp and sea scallops. I usually add more chicken broth because I like a lot of "soup". You can use any type of seafood...this Cioppino is fantastic!

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BROOKE

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

This is a great foundation recipe for an even greater soup. I used many people's advice on adding clam juice instead of water and used petite diced tomatoes instead of stewed. I also took out the cod (since many complained about it falling apart) and added squid rings and bodies. I had a heck of a time finding clams and mussels, so ended up using shell-less clams and had to make do without the mussels (the presentation was very nice but would have been so much better if there were shells from the clams and mussels). Anyway, this recipe is a good start but feel free to experiment on your own. Add and substitute your own shellfish and ingredients to your liking and make it your very own cioppino this way.

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 13, 2009

Really, really good. You do need a reallllllly big pot for this! I made it exactly as is, except without the scallops and water -- I am glad I didn't add the water, because this sauce is deee-licious! My cod fell apart, so next time I will leave it in big hunks instead of small pieces. Thank you for a great recipe.

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Pattipoopidoo

Cooking Level: Expert

Home Town: Gilbertsville, Pennsylvania, USA

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Reviewed: Aug. 26, 2009

I followed the recipe exactly - and it was WONDERFUL! The 3 or 4 star ratings are written by people who altered the original recipe. Make this one as it is written, and you won't be dissappointed! My entire family came back for 2nd's and 3rd's - even my fussy 8 year old. I will make this recipe for guests in the future. ONE NOTE - I used "in shell" snow crab legs. One one hand, cooking the crab with the shell on adds more flavor to the broth. BUT, it was really messy to eat because the broth is all over the shell when you're trying to crack it. I think next time I may use lump crab meat... maybe.

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Sandy Sue

Cooking Level: Expert

Home Town: Hadley, Michigan, USA

Living In: Woodbine, Georgia, USA

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Reviewed: Aug. 19, 2009

Great! Perfect broth for seafood stew. I used petite diced tomatoes and dried parsley...exactly what my husband hoped for with our scallops and clams.

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lydiana

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Reviewed: Aug. 18, 2009

Wonderful, lovely, best! After my husband tasted this, he promoted me to the Chef right away :-))

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Maggie

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Reviewed: Aug. 17, 2009

I made this for a dinner party and everyone loved it. I took some suggestions from others: added more garlic, added 1 large can of crushed tomatoes & 1 14.5 oz can of stewed tomatoes, and left out the water. I also let the broth simmer for 1.5 hrs rather than 30 min. Next time I will add some red chili flakes for some kick. This is a fabulous dish!

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roma

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Reviewed: Aug. 8, 2009

My husband and I did not like this...won't be making it again. :(

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4kidsinthehouse

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Reviewed: Aug. 2, 2009

Loved this recipe... Super easy and absolutely delicious~!

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Aaron1979

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2009

This was absolutely fantastic. I made a shrimp stock and substituted that for the chicken stock and then didn't have scallops or crab, so put some salmon and cod in at the end. Served it at a dinner party and people were talking about it the next day!

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MARSHAKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 15, 2009

I just made a Cioppino from a recipe given out by a restaurant here in Hawaii and it said to cook the seasoned seafood in very hot oil so it is browned then serve it on top of the soup sprinkled with herbs. That tasted and looked much better than the usual method. Next time I'm going to try adding lemon zest and maybe some anchovy or Worcestershire sauce. Also saw a great seasoning mix of fennel, rosemary and oregano ground in a 'herb-designated coffee grinder' (another good idea!). I think this is going to be my new craze - coming up with my perfect Cioppino! I serve it over brown rice pasta to make a hearty wheat-free meal.

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Aline

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Reviewed: Jul. 10, 2009

This is my favorite Cioppino recipe. I have made this many times over the last couple of years. Just perfect.

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SHAAZIA

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Reviewed: Jul. 1, 2009

Wicked Good!!! One of my favorites that I have tried from this website. I added a little more garlic and reduced the chicken broth before adding the tomatos. I also used a 32 oz can of tomatoes instead of 14oz and added some red pepper flakes because I like spice. made some aborio rice to go with it and it was delicious.

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