The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 28, 2008
Thought it was great! Definitely worth the time and effort. I did leave out the mussels, and used a bit more scallops. Tons of seafood in every bite.
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JB

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: May 15, 2008
I was looking for a Cioppino that emulated the amazing dish that I've had several times at an award-winning Italian restaurant in Miami. THIS IS BETTER! My boyfriend is Italian and has had the cioppino at the restaurant. He liked this better. I used a little bit (but not much) of olive oil instead of butter. It was amazing. The leftover "fish stew" is perhaps even better the next day. (I simply made too much for two). Excellent! Kudos.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 13, 2008
Wonderful. And what a nice dish for special occasions. I followed the recipe as much as I could taking into consideration what I had on hand. I used evoo and a smidge of butter combined but cut the amount down. I only had dry herbs and I used clam broth instead of water, and scaled the seafood to our taste. I made the broth the day before to let the flavors meld. I would give this more stars if I could. Thanks.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 29, 2008
I made a few adjustments to this soup, as I was looking for more of a bouillabaisse. I added some fennel seed (1/4 tsp) and some Pernod instead of the white wine. I also added a pinch of saffron and used the seafood I had (mussels, seabass, calamari, shrimp & scallops.) I served this with garlic rubbed toast with rouille (spicy mayo) which made the dish. I did not have clam juice as some of the other reviewers noted so I added some Knorr seafood base. This was truly excellent, I really loved it. I know I did not really make the recipe as noted, but thought it made an excellent base to do with whatever you like, and I am sure it would also be excellent as written. Thanks!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 4, 2008
this was absolutely great. although i just used the seafood i had on hand (frozen tilapia, shrimp and squid, canned minced clams and canned crab) it still came out wonder. i can't imagine it being any better with fresh ingredients, but i am sure it would be. i also didn't use all of the cilantro. just added a little at the end.
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 3, 2008
Awesome recipe. Wonderful flavors. I added some crushed red pepper to spice it up and substituted clam juice instead of water. Simmered for an hour. This is a great recipe. Will be making it again definitely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 30, 2008
just made this for a sunday family dinner and it was a huge success! my only changes were that i used all fresh herbs and included shrimp, clams, mussels, and scallops (crab and fish were left out since i ran out of money at market). excellent, easy recipe. excellent, excellent, excellent!
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 29, 2008
Just another 5 star rater. So good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 21, 2008
this recipe is so good! my husband LOVED IT!!!! it is the best he ever had GREAT is all i can say!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 16, 2008
There is only one way to say it... phe·nom·e·nal!!! I loved this. Made a few modifications, and it was still DELICIOUS! I used Halibut instead of Cod, substituted clams for mussels (not a fan), and added a lot of extra spices - including seasalt and heavy cracked pepper. Served with a crusty green olive loaf of bread, and it was a 10+++. No kidding - try this - we will definitely make this again! :-)
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Cooking Level: Expert

Home Town: Billings, Montana, USA
Living In: Duvall, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 9, 2008
This was fabulous! Added one can of crushed tomatoes, clams and clam juice and some fresh calamari. Prepared some king crab legs to serve along side rather than adding crabmeat to the dish. Used about 2 cups of chardonnay. Served with big hunks of crusty french bread for dipping! This recipe is a keeper! Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 8, 2008
Very good flavor. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 5, 2008
I give this dish 4 stars. I'll tell you why. It tastes too much like another soup that I love which is called Jackie's Sausage Soup. Obviously this dish is traditional so I'm guessing "Jackie" came up with hers after, however, after trying this dish second, I would suggest adding flour to the water before pouring so that the broth is thicker. I think that would have helped quite a bit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 26, 2008
Very good! My family loved this, my Grandmother especially was so excited over it and exclaimed "I've gone 86 years and have never had anything like this!" It was too cute. Great dish for a crowd.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 18, 2008
If your a seafood lover you will not be disapointed by this recipe it is fantastic. We served this at our daughters high school graduation party and the seafood lovers just raved about it. I obmitted the wine and used fresh herbs. Just a fantastic recipe.
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Cooking Level: Expert

Living In: Millington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 18, 2008
Very delicious. Be sure to look at the number of servings and adjust accordingly. My wife and I will be eating this for the next week from the original recipe. Not that it's a bad thing. :)
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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 15, 2008
I was looking for a seafood recipe to make for Valentine's day, and came across this one. I am not a fan of tomato based seafood dishes, so I made a few adjustments. First, I cut the recipe in half, (except for the chicken broth)and still had a lot of food! I omitted the tomatoes and added a leek, sliced thinly, salt and white pepper, and a 1/4 tsp crushed saffron threads to the onion and garlic. For the seafood, I used shrimp, scallops, mussels and cod. I also added a pint of half and half at the very end. My husband and 4 year old daughter both loved it!
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 13, 2008
A BIG WOW!! It's the first time I made this and it turned out very tasty and easy! I followed one of the reviewers' suggestion by using 2 cans of stewed tomatoes. I also added a tiny bit of salt as it was a little bland to me. I LOVE IT!!! DELICIOUS!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 1, 2008
The broth in the recipe is amazing. I couldnt believe it. It's even great cold the next day. Thank you
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Cooking Level: Expert

Home Town: Cedar Springs, Michigan, USA
Living In: Naples, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 25, 2008
I am in LOVE with this stew. I'm not a "soup" person, but this recipe is astounding. Very rich and distinct, and the "warm crusty bread" suggestion is a must! In place of some missing seafood I used chunks of chicken breast, as well as some pasta shells, and it came out wonderful.
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