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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Mr.Bob

Cooking Level: Expert

Living In: Millington, Michigan, USA

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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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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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buggymom

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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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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my3preciouskids

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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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Tifbabe

Cooking Level: Expert

Home Town: Cedar Springs, Michigan, USA

Living In: Naples, Florida, USA

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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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SWEETPEAS77

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Reviewed: Jan. 24, 2008

Top notch dish with tons of flavor. I added mushrooms and zucchini to the recipe and really liked the outcome. Aside from being a $50.00 pot of seafood it’s a must try.

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Ryan

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Reviewed: Jan. 22, 2008

I loved this recipe.Needed to chage it a little.That's what the fishermen would do.It would be according to the catch.Couldn't come up with the crab so I bought lobster and had it steamed at the store.Then cut it in bite sized pieces and put it in at the end just to heat through. Thanks for sharing this recipe!

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Carol

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Bessemer City, North Carolina, USA

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Reviewed: Jan. 18, 2008

Boy o' Boy if I could give this 10 Stars I would great recipe I may have added a little more of this and that but it was amazing....This was a hit for everyone Thanks Star!!!!!!

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~Chrissi~

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

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Reviewed: Jan. 12, 2008

This is a fantastic receipe. We have made it our annual winter camping trip favorite, 5 years in a row now. We've tweeked it a bit with different fish choices, very good with everything we've tried. More wine less water, clam juice, more tomatoes, less butter it all works well. Thank You, Star for posting a great receipe that is loved by as many as 35 in our group.

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KSIMMERDOWN

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Reviewed: Jan. 5, 2008

So easy and tasty!

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SUSAN

Cooking Level: Expert

Home Town: Vienna, Ontario, Canada

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Reviewed: Jan. 5, 2008

I love this recipe- bought all the seafood frozen and basically bought what was on sale that week. It tasted great, this recipe is definetely a keeper!

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strudelclaudo

Cooking Level: Expert

Home Town: Munich, Bayern, Germany

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Reviewed: Jan. 5, 2008

Very easy and very delicious. Has become a staple menu item in our house!

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StaceyB

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Reviewed: Dec. 31, 2007

I made this recipe for Christmas Eve dinner and everyone loved it! I used one onion and reduced the butter based on other reviews, also used a bottle of clam juice rather than water. I also added the juice of two lemons and used diced tomatoes rather than stewed. I felt the original recipe lacked seasoning so I added plenty of sea salt and pepper. Calamari was substituted for the crab and if you do use calamari make sure it's added at the last possible second as it cooks so quickly. The clams and mussles took longer than the shrimp and fish so that went in first..fish maybe 5 mins, shrimp 3 and calamari 1-2 mins. Served it in deep bowls with crusty bread and salad. Wonderful! Will make it again and maybe use crushed tomatoes in addition to the diced to give it a more tomato-ey flavor. Definitely give this recipe a try!

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krista v.

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

Amazing! I eat this out all the time. My family doesn't want to go out to eat anymore!! I only made one deviation. I added squid to the recipe. YUM

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Renee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Dec. 27, 2007

Took the advice of other reviewers and added extra can of tomatoes instead of water, and a little clam juice from a can of chopped clams and tossed those in there too. All the seafood definitely has different cooking temps. I would suggest putting in the clams first and giving that an extra 5-8 mins before adding scallops, mussels and then I think shrimp and fish last. I didn't bother with getting crab. I reheated the broth after we ate our dinner and it was even richer at the end. Yummy! I'm already craving the next time I make this. By the way, the parsley turns all swampy looking if you add it all at the beginning. i rather sprinkle mine in just before serving.

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MARZYPAN

Cooking Level: Intermediate

Home Town: Fresh Meadows, New York, USA

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Reviewed: Dec. 16, 2007

I used frozen shrimp and scallops, imitation crab meat (it did fall apart but still tasted good), canned clams in clam juice and rice. This was so delicious. I added a can of tomato paste because to me the added clam juice tasted a little fishy. But overall this was so delicous, I will defintely make this again.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

the way the real Italians eat this is over white rice. This should be more of a stew, not a soup.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 25, 2007

I made this last week with shrimp, bay scallops, clams and canned crab meat. Like some reviewers suggested, I used a bottle of clam juice but I found that it made the soup too fishy.. I fixed it by adding a cup of water though so it was all good. I'm making it again tonight and this time I only used 1/2 bottle of clam juice and 3/4 cup water. I'm excited to eat it! Each time, all the ingredients have costed me a little less than $50.. and it's sooo worth it too! =)

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P.z.L.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 25, 2007

This is a great recipe! I used all fresh ingedients and only made a few alterations. I didn`t use chicken stock but added a few more spices for taste. I also used a little bit mor wine. I added the seafood seperately and then let simmer on low heat for a little while so the different flavors could mingle together. I also used cubed swordfish instead of cod.

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