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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Cakes

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Reviewed: Jun. 28, 2009

Amazing recipe; I've cooked it at several dinner parties and it was very well received by all...even my friend that hates seafood(whom I cooked chicken for instead) tried it and ended up having an entire bowl of his own! Be careful when adding all of the seafood ingredients, and follow the order that others have suggested. I added frozen cod at the end because I didn't have fresh available...highly recommended to FULLY defrost before adding at the end or else it can overcook anything else.

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Chad

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Reviewed: Jun. 27, 2009

This was good, but I felt it needed a little more tomato flavor. Next time we will put in crushed tomatoes instead of stewed.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Jun. 15, 2009

This past Saturday I made this for 30 hungry kayakers on the beach in Mendocino. The results were fabulous. Simple to ramp up or down for any size group. Calvin

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kayaker

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Chico, California, USA

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Reviewed: Jun. 5, 2009

Followed the other reviewers advice, and it came out incredible. Didnt use water, just more wine, added the clams and mussels first, then all the other stuff. We had a sweet batard from Semifreddies bakery here in SF and it was perfect.

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Carrie

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Reviewed: May 30, 2009

Best seafood dish I ever made. Served it to very discriminating guests and everybody raved. I would do one thing differently: Bring to a boil as directed, THEN add the shrimp, cover and turn off the heat. My shrimp became a little tough, following the directons. I also did as another reviewer suggested and substituted additional 1/2 cup white wine instead of the water called for. This one is a definite repeat performance!

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Shortcut Queen

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Reviewed: May 15, 2009

I made this last night....Outstanding!!! I cut the recipe in half because only two people were eating it. I added clam juice instead of water, extra garlic, red pepper and fire roasted tomatoes. Everything else i made exactly by the recipe. This one is a keeper!!!

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tgrizzard

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Reviewed: May 5, 2009

Excellent! Absolutely the best! Guaranteed to wow guests.

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DaniMast

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Reviewed: Apr. 16, 2009

Excellent soup.

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RVBH62

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Reviewed: Apr. 6, 2009

my friend made this and it was the best I ever had!

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Anna's Mommy

Home Town: Glendale, Arizona, USA

Living In: Burbank, California, USA

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Reviewed: Apr. 5, 2009

This is the first recipe for cioppino that I ever made. I did not like the Cioppino that is in spaghetti sauce so when I found this one I thought I would try it. My family loves it! So much so that my husband and I used this recipe for a Cioppino Feed for my son's school. It was a huge success and everyone asked if we were going to do it again next year! I give it four stars because we made a few changes. 1. We split the butter into half butter and half olive oil. 2. We eliminated the water and replaced it with clam juice. 3. We added a lot more garlic. 4. Added diced celery to the onion and the garlic. 5. Added salt. 6. We also used crab legs instead of crab meat. Other then those changes we followed the recipe as written. Try this recipe, you will not be disappointed!

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glamaskins

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Reviewed: Apr. 3, 2009

I took some review suggestions. I let it simmer for about 45 minutes before adding the seafood. I used an undrained can of diced tomatoes & no water. Finally, I added fresh spinach. It was great!!!

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Tammy

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Reviewed: Apr. 2, 2009

Yum, Yum! This was very good. This is on the expensive side though. I had to make this on a budget. I had to use an inexpensive wine but wish I used a better quality. My fault. I used all the seafood except my store was out of bay scallops - So I had to buy the big ones and cut them each into 4 pieces. This came out very good. It is a very pretty dish, with a nice presentation. Everyone loved it. The only thing I would do differently next time is select a better wine. It's true what they say don't cook with a wine you wouldn't drink.

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MYPUMPKINZ

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Reviewed: Mar. 29, 2009

A great base recipe. I made it as-is the first time around and it was very good. This time, I followed bits of advice from others - used some clam juice, extra garlic, simmered for a few hours, replaced water with wine, made the broth with a bit more tomato. I liked it with these adjustments even more. Next time, I'll try it with red pepper flakes as some have suggested (forgot this time). Also, I've decided to use only shell fishes (clams, mussels, shrimp, crab, etc) - my kids don't like white fish as it tends to be too "fishy" for them. Served this with a loaf of sour dough and a Caesar salad.

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 19, 2009

Dito...this is a great recipe. I used a new college hill broth (Wine and herb) and it turned out great. It is expensive to make but well worth it!

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brettud

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2009

A great aroma! I actually had to leave half way while cooking so I sauteed the onions and threw everything else in the crockpot on low to simmer for about 2 hours. When I came back, it smelled delicious! Next time I may used tomato paste instead of crushed tomatoes since I thought the soup was too watery.

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Elisa

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