Reviewed: Oct. 22, 2007

I took the recommendations from some of the reviews including cutting the salt by half and replacing water with 1 can of tomatoes sauce. Also, I don't have can stewed tomatoes but replaced that with fresh tomatoes. It tastes so good particularly the next day. Instead of bread, we ate it with rice. It's a pricey dish but will definitely make it again when we have friends coming over.

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MaoMao

Cooking Level: Intermediate

Home Town: Hong Kong, Hong Kong Island, Hong Kong

Living In: New York, New York, USA

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Reviewed: Oct. 21, 2007

I cannot stress how AMAZING this recipe is-- and, most importantly, it's nearly fool proof. (I forgot to add the tomatos until almost the very end and it STILL turned out amazing.) My significant other and I both were amazed at how good it tasted-- and we are on a budget, so we used entirely frozen seafood and/or grocery store medleys. With fresh seafood, it's probably even better (although I can barely comprehend that being possible). The ONLY change I made is adding red pepper flakes to the stock-- it gave it a great extra kick and really rounded it out. For seafood lovers, I HIGHLY recommend this dish!

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Oct. 18, 2007

I was disappointed with this one. After all the great reviews, I guess my expectation was little too high. Our family really didn't care for it too much. It tasted nothing like from restaurant. I wouldn't make this again. Sorry.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 14, 2007

Fantastic!! This got a 10out of 5 stars. I tried making it for one, but it didn't seem like enough liquid. So I used the whole can of tomatoes and the whole can of broth. I just sprinkled more herbs in by eye to match the extra liquid. I also added a dash of kosher salt. Didn't stick real close on the ounces of seafood, just too hard. So I added like 2 mussels, 3 clams, 4 shrimp, 3 scallops cut up, no crab, but added cod. I used less wine (just ran out and didn't want to open another bottle for a Tbs. Used the water. Not expensive as others thought , I guess since it was only a serving for two (maybe $10 or so). He still can't stop raving about it. These were the comments I got...Rich but not overdone or too much. Perfect balance. Plan on making this for the in laws. Thanks for the great recipe!!!

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SUNANGEL719

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Loveland, Colorado, USA

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Reviewed: Oct. 9, 2007

Amazing. Not inexpensive, but it's perfect. I followed it exactly and it was wonderful. Leftovers were great as well.

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KSEABOSE

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Reviewed: Oct. 9, 2007

This is absolutely the BEST recipe for Cioppino I have EVER used. INCREDIBLE. I too substituted the water with clam juice. Perfection.

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LeahBeah81

Cooking Level: Expert

Home Town: Freeland, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 29, 2007

Cooked up great in the crock pot! Like everyone else I did some slight moderations. I'm allergic to pink shellfish so I didn't use crab or shrimp in mine. I used fresh wild clams, canned clams, scallops, and tilapia instead of cod - I skipped out on the mussels. I replaced the water with clam juice and instead of adding stewed tomatoes I cut up a fresh tomato. Also I added a pinch of crushed red pepper. I tossed all the ingredients except for the seafood into the crock pot and turned it on high for 4 hours. For the last half hour I added the fresh clams, then at the last 15 minutes I added the rest of the seafood. So tasty! I'm a novice cook so I was a little surprised to see that salt was not included in the list of ingredients. This stew didn't need any. It was perfect.

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JustSomeLady

Cooking Level: Beginning

Home Town: Jamaica Plain, Massachusetts, USA

Living In: Weymouth, Massachusetts, USA

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Reviewed: Sep. 23, 2007

Wow, wow and wow!

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KEVINdaCOOK

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 20, 2007

Absolutely delicious! All my guests enjoyed it too...not hard to make, and looks beautiful when served.

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WILDWIRE

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Reviewed: Sep. 18, 2007

Yes, this recipe is expensive, but every mouthful is worth every penny. I added extra tomatoes as some suggested and it created too much broth-tasted wonderful though. I suggest sticking to the recipe for all ingredients. We loved it! Will absolutely make again.

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teachme

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Reviewed: Sep. 10, 2007

There aren't enough words to describe the fabulousness of this recipe!

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Miz Lily

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Reviewed: Aug. 24, 2007

I wish I could give this 20 stars. This is AWESOME!!! Doubled the mussels and left out the clams. Also substituted clam juice for the water. Used tilapia instead of Cod. Make sure you have lots of bread! Don't leave out the crab meat - I only used an 8oz refrigerated jar. Try to find claw meat, if price is an issue. It really makes the broth. I used a sweeter local wine. Just delicious!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Aug. 9, 2007

Loved it, added more wine and spice. very easy, very good

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SWEENEYWORLD

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Reviewed: Jul. 27, 2007

This is a great recipe. I always tweek recipes but my dad and sister told me to leave it alone and everyone loved it!

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Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Jun. 25, 2007

My sister made this for our family for my birthday and it was Amazing! So gourmet, fresh, delicious, I wish we could have meals like this everyday. Very impressive!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jun. 23, 2007

BRILLIANT!!!! ok, first off, didn't have the mussels on hand, nor the cod, subsituted with tilapia. No Matter, excellent. After reading the other reviews, and seeing exactly how pricey this dish can be, I used canned clams. I also didn't have any thyme on my hands, but it didn't matter, it was fantastic. I halved the recipe, but I doubled up on the stewed tomatoes, and added home made chicken stock. I think that was an important factor. I also used crab legs, no bay scallops available, but this dish is so hearty, if you omit a couple of the seafood fare, it won't matter. My dinner guests raved, easy to make, fun to make as a meal, and sure to please. Pricey, but WORTH IT!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 17, 2007

Amazing!!!

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 14, 2007

Wonderful, you could use just a couple or all the different seafoods, and I think it would still turn out delicious. I love the broth, and I used a yogurt-butter spread instead of real butter to reduce the calories. I used canned clams, fresh scallops, frozen shrimp, imitation crab, fresh cod, and left out the mussels. I would not use imitation crab again, it breaks apart really funny when it gets cooked. No one noticed that but me, though. I will be making this again when I need something really special for someone. Next time I'll just use canned clams, cod, shrimp and scallops.

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jun. 12, 2007

loved it. My husband and his friend cleaned out the pot.

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CREO99

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 12, 2007

I cook alot and was looking for a good seafood dish. This is incredible! I Did not have clams, but I used a fresh seafood mix..which included squid, octopuss,mussels, crab and more. I used a bit more white wine, green bell pepper...and added canjun spices to make this more of a cajun/italian infussed dish. I also added some rice to it. I had only compliments from those who ate it.

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Alan

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