Reviewed: Nov. 12, 2008

This was incredible!!! 5 stars!! I did make a couple of changes just based on my preference. after reading reviews I decided to make the broth part a day in advance to let the flavors come out and added a can of clam juice instead of the water and substituted a can of diced tomatoes for one of the stewed tomatoes. Next day I heated up the broth and added two cans of tomato paste (just because I like a bit thicker) and some red pepper and hot sauce for heat. Then added defrosted shrimp, bay scallops, precooked mussels (didnt feel like shucking fresh) two cans of who clams and a 6 oz can of crab meat. and cooked until all was done. Then poured into bowls and topped each with a snowcrab cluster. And of course lots of bread!! Got great reviews thanks for the wonderful recipe! will def do again!!

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shortiety

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

Super !

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Fluff

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Reviewed: Oct. 26, 2008

I made this the first time with the fish & crab, turned out ok but not great. The 2nd time I omitted the fish & crab, and it was fabulous !! The whole pot was gone in one night. Thank you !

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CanadianCook

Cooking Level: Expert

Living In: Kamloops, British Columbia, Canada

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Reviewed: Oct. 19, 2008

the broth was amazing!! i added calamari rings and hunks of leftover salmon instead of the cod. fed family of 5 and has enough left over for another dinner + A+

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mystarrrs

Cooking Level: Expert

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 9, 2008

Made this to a T and it came out fabulous!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 20, 2008

Great recipe...my guests loved it...I thought it was even better the next day!

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Pepper

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Reviewed: Sep. 15, 2008

BEST RECIPE EVER!!! You must try this. Simply amazing. The kind of meal that memories are made of.

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oldboy138

Cooking Level: Expert

Living In: Hollywood, California, USA

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Reviewed: Sep. 11, 2008

So I was going to give this 4 stars when I first came on to rate it, but decided to go put the leftovers in the fridge while my computer started up. I took one last spoon full before I packaged it up and WOW! The only flaw I'd felt before was that I wished the broth had a bit more flavor to it. Apparently letting it sit for a bit, though, is all it needed! The flavor was SO much better after it rested. My only suggestion to others is to add a jar of clam juice to the broth and be sure to wash the clams and mussles well. I only washed them twice and still had grit.

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collegecook

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Reviewed: Sep. 9, 2008

I made it for my husband's bithday dinner. It was a hit. My husband said, "It was awesomely good!" Had left overs and they were just as good. Would definately make again and again and again. Thank you for such a great recipe.

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Passion4Food

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

This is a great recipe! Totally recommend it for the seafood foodie. I followed the recipe exactly as it is except that I didn't have mussels at the time, so I replaced it with small oysters and added scallops. But the base is still there, the buttery onion broth went so well with the seafood. It was a perfect match. The whole family loved it, especially my father.

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Jenny Cheng

Cooking Level: Intermediate

Living In: Ipoh, Perak, Malaysia

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Reviewed: Aug. 29, 2008

This recipe totally rocks! It's anything you could want in a seafood dish and the broth lends itself to pretty much any type of seafood you would want to throw in. For those vegetarians that still enjoy seafood, I can recommend making the stew with vegetable broth as I did. It's absolutely delicious! I can definitely recommend serving two or three crusty baguettes with the stew, it'll go fast and its great for dipping. You can pretty much buy all the seafood in this dish (because I assume you can probably find everything else in your kitchen, I did) for around $50. You can purchase everything frozen with the exception of the mussels and clams. I highly recommend buying big cherry stone clams and putting one in per bowl if you're serving a lot of people, 13 servings was way more than enough for my family of 6.

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Max Einhorn

Cooking Level: Expert

Home Town: Middletown, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 25, 2008

This was a wonderful recipe, and easy to prepare. I think we spent around $40 for all the seafood, including king crab claws, which seemed like a bargain since we would pay that much for each dish in a restaurant. The sauce is great for sopping up with garlic bread.

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Desian

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Reviewed: Aug. 5, 2008

This dish was excellent. I did not have clams or oysters so I put more Scallops, cod and Shrimp and it was just fine. Next time I will try not to use as much butter (It is quite a lot).

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 17, 2008

Good stuff. I also did like the others and revised the order of which i cooked the shellfish. I added some wild rice for carbs also added some crushed red pepper for a nice kick. Threw in just a little tiny bit of lemon juice, lots of wine, no water, no salt, lots of fresh ground pepper. delicious! i personally think there was too much fat, even after i substituted olive oil for butter I think i will use less olive oil next time. Thanks!

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Sin

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Reviewed: Jul. 16, 2008

This soup was ridiculously good. I will make it again and again. I did not add all of the shellfish, I only used scallops, but it gave all the flavor to the broth that it needed. Wow, was it delicious!

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nigelamelia

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Reviewed: Jul. 11, 2008

Holy cow...this is amazing. Definately worth burning your tongue over! My only complaints were that I had to share and my bowl kept emptying very fast.

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IMCAMEL

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Jun. 23, 2008

This is by far the best cioppino recipe I've tried. I modified it a little to please my very picky family. I followed the recipe to the t, but I scooped out a lot of the seasoning from the broth because I am don't care for whole pieces of onions. I was left with a very pleasing aroma in the broth without the whole onions. I made 3 times the amount of the recipe (I had to feed about 50 people) and by the end of the evening, nothing was left and they all wanted the recipe. Thank you for sharing your recipe.

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COOKINGSTUDENT

Cooking Level: Beginning

Living In: Campbell, California, USA

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Reviewed: Jun. 16, 2008

Made this for my husband for Father's Day and it was an absolute hit. I used diced tomatoes as other had suggested. It was wonderful!

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Wendrfull

Cooking Level: Intermediate

Home Town: Barrington, Rhode Island, USA

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Reviewed: Jun. 12, 2008

This is really fantastic soup. You can mix and match the seafoods too based on what's available and what's cheap! I end up using flash-frozen shrimp most of the time because it tastes great when it's thawed into the soup and all of the juices from the shrimp melt into the soup. My mom is allergic to shellfish, so we make a version just for her with only fish. The base is the same, just with different seafood added at the end. Very versatile and always a crowd-pleaser!

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Tiffani

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: May 28, 2008

It was really tasty, but I would use diced tomatoes next time, the stewed tomatoes are too chucky. Also, the next day I ate it on a tostada shell like ceviche with a little lime and tapatio instead of noodles. Yummy!

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