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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Reviewed: May 31, 2007

I rarely leave reviews on this site but this was so good i just had to. I used a bottle of clam juice, i didn't use the parsley, water, clams, or cod and it was still delicious! I added an extra can of chicken broth and more wine to the soup. I didn't have a clue on what wine to use. So I just grabbed White Zinfandel. It definately made the difference. Excellent!

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ALEXNBL

Cooking Level: Intermediate

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Reviewed: May 19, 2007

This recipe was excellent. The broth was delicious, and perfectly seasoned. Omitted the cod, but loved the recipe. Will definitely use this recipe for many years to come.

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jekl

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Reviewed: May 18, 2007

A costly dish to make what with all of that fresh seafood, but worth it. Tasted something very similar in Italy last summer, or otherwise it is close to the French version, Bouillabaise. Lots of bread soaks up this broth, served this to my boyfriend and his family; even his younger sisters who are picky eaters liked it! Will be making this one again.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 12, 2007

Wow, The Best! A sure Bet....

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GAILSOX

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Ukiah, California, USA

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Reviewed: May 6, 2007

Scott is the Seafood King. I just realized that I also rated his clams and garlic which was superb as well. I don't think you can go wrong with any little changes you make to this one. I used only shrimp, scallops and clams. I also substituted chicken broth for seafood stock and didn't use a bay leaf (just forgot to add it). I put in a ton of fresh basil and an extra can of tomatoes (personal preference). There were 6 of us and everyone agreed that it was sensational. Thank you Scott. Now I am going to see what other recipes you have on All Recipes.

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WW3354

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Reviewed: Mar. 28, 2007

brilliant.... used some suggestions like subbed water with clam juice...other than that stayed with the exact recipe...it turned out just yummy.... my husband loved it and he never loves anything i cook....thanks so much star..:)

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Minu

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Reviewed: Mar. 19, 2007

Great, the whole family loved this recipe. Especially my husband. Thanks, will definitely make again.

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Pat Rota

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Mar. 17, 2007

Really good--but really expensive too! Next time I will probably omit some of the seafood ingredients.

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LENA76

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Reviewed: Mar. 15, 2007

I made this over the Christmas holidays for a dinner party I hosted. It received raves, and will now take a permanate place in my recipe box. Thanks!!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Feb. 15, 2007

awesome! One of my favorites. The only thing that I do different is cook a seafood stock first and then use that as my base in the soup. Just makes it a lot richer.

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JULZBROWN

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 14, 2007

Added red pepper flakes for extra zing, but otherwise made exactly as per the recipe. Very good, but think I'll leave out the cod the next time - there's more than enough in there without it! Thanks for the recipe.

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Feb. 14, 2007

This was okay. Needs absolutely the freshest of seafood and some red pepper flakes to give some heat.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 31, 2007

Every yr. I celebrate my b'day with a cioppino party. An expensive dish that required some clever thought. I have every guest bring a crab and a choice of one of the other ingredients. They love to participate, makes for a family athmosphere. This recipe is by far the greatest in my years of cioppino experience. This was my seventy second b'day dinner and I had to promise to envite the same people again. Five big shooting stars for this one. I changed nothing, added nothing. When I tasted the sauce, I was tempted to grab a loaf of sour dough and have at it. One thing, I allowed it to cook down a little so it wasn't so soupy. It clinged to everything and everybody. : )

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WOLF

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Reviewed: Jan. 29, 2007

Perfect taste! Right amount of tomato. Wonderful broth. Added all the seafood at once. Clams were under cooked and the cod broke up into little flakes. Next time I will put the parsley in the last few minutes of simmering. 30 min made it gray. Then I will put the clams in about 5 min before the rest of the seafood. Once the rest of the seafood looks 1/2 done I will add the cod.

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prttimecook

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 28, 2007

This is pretty good but very, very rich...1/2 of my guests liked it, the other 1/2 thought it was only OK. I'd be tempted to try something in place of the butter (olive oil?), except this is too expensive of a recipe to experiment with.

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KndlPWendl

Cooking Level: Intermediate

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