Reviewed: Jun. 28, 2009

I did not care for this recipe

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Reviewed: Apr. 29, 2009

This was really good. I made a couple minor adjustments - I only used half the cinnamon and I just added the black pepper to taste, which ended up being much less than the recipe called for but I didn't measure. I would keep both those changes when making this again. I also added some bay scallops, but they just got lost in the recipe and I wouldn't bother next time. Instead I would up the cod (I did use cod but I think halibut, snapper or even salmon would also work well) to 2lbs. Other than that, I thought it was great, and if the cinnamon is a little too exotic for you just leave it out (although I liked it). Thanks for the recipe!

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Trailer Park Gourmet

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Reviewed: Apr. 2, 2009

Yum!! This was really delicious! I kept the seasonings the same, but changed the fish around a bit. I used 3/4 lbs haddock, 1/4 lb scallops and 1/4 lb shrimp to make it a seafood stew. I didn't add pasta and didn't miss it one bit! I loved it, it's going to be great to eat on Friday during Lent. Anyways, thanks for the recipe!! I will make this again and again!

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Gillian

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Reviewed: Jan. 19, 2009

Because I forgot to buy the Worcestershire sauce I improvised and used Kraft's Hickory smoke BBQ sauce instead. Just a generous squirt. Also, I skipped the cinnamon as I thought it would make this dish a bit sweet. Used a green bell pepper and 2 small smashed green chili instead of paprika. Rice was a nice filler instead of the pasta. Great base recipe

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remainingfree

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Reviewed: Jan. 13, 2009

So Yummy! My husband who never eats left overs, eat this for three nights straight! My grocery store didn't have halibut so I used bass and it was so tender! Yum!

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ds

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Reviewed: Dec. 27, 2008

Flavor is very good but only used 3 cups of water. 1 Tbsp of black pepper turned out to be a little too much for some people. I would start with 1/2 of that next time. I also added the pasta at the same time as the fish as fish cooks easily.

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Lin

Cooking Level: Expert

Living In: Winchester, Massachusetts, USA

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Reviewed: Aug. 7, 2008

I love the cinnamon in this soup - gave it a unique and refreshing taste. My husband and I were eating it, commenting on how healthy it was when I realized that forgot the pasta! (It was still good!) So I cooked up some white rice and served the soup over a nice mound of rice. Seems like rice is a better fit with this recipe. We put a dollop of sour cream on top, which was really good. I didn't have cod, so I substituted tilapia, which worked well. My only beef with this soup is that it seemed like the broth was missing something. Maybe a little thickness... maybe use stock instead of water?

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Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 15, 2008

Smells great on the stove, and tastes wonderful! Not your run-of-the-mill flavor combo which makes it a great change of pace. We used sole and salmon, and seasoned salt instead of paprika because I found out too late that I didn't have any. We'll definitely make this again!

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HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

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Reviewed: Apr. 16, 2008

Made the recipe as listed and found it bland and boring. I would cut the cinnamon in half, add less water, and try to spice it up more if I made it again.

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Lee

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Reviewed: Jan. 22, 2008

I also cut the cinnamon back to 1/2 tsp and substituted rice for the pasta. It was yummy. Def will make again

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GRINGORN

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Reviewed: Jan. 21, 2008

Sorry, but this was just awful. The only thing that would improve the recipe would be to leave the fish out entirely.

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Jill

Cooking Level: Expert

Home Town: Gnadenhutten, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 4, 2008

While I enjoyed the heartiness of this stew, I found it very bland. As per the other reviews, I halved the cinnamon and used half fresh tomatoes and half crushed. I also used fresh cilantro and dried parsley and added some shrimp along with cod. I would recommend adding something extra to give the broth some flavour, perhaps a bouillon cube or something like that..it just has no flavour.

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alisong

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Reviewed: Jan. 3, 2008

This recipe was awesome! I went with the changes others had recommended and added a few of my own. When I went to the store they didn't have cod so I tried halibut which worked well. My husband has diabetes so I left out the pasta and added 1/2 cup of whole grain rice and half a cabbage chopped up. The flavor was incredible. Will definitely make this again. A winner!

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Carol

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Reviewed: Oct. 9, 2007

Wow! What a terrific recipe. We used 1T dried parsley & 1 ½ T Italian seasoning (in place of fresh herbs). We also used vegetable stock instead of water (which was a huge flavor boost). The cinnamon was the surprise ingredient (we only used ½ tsp. – which I’ll stick with – any more & it would be overpowering). We didn’t add the fish until 5 minutes before serving. 5 +++

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Oct. 1, 2007

This was awesome! The only changes I made were adding some diced yellow peppers with the onion and garlic, one 14 oz. can diced tom. and one 14 oz can tom sauce. I also tossed in a bay leaf and substituted some shrimp along with the fish. Oh, and I let it simmer longer.

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Nick

Cooking Level: Expert

Home Town: Alexandria, Minnesota, USA

Living In: Chaska, Minnesota, USA

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Reviewed: Apr. 11, 2007

Very good. I didn't have any of the fresh herbs available, so I added 2 t dried oregano, 1 t dried thyme, 1 t cumin, dash red pepper. Worked quite well! Used tilapia rather than cod which also was tasty. Will make again!

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Dec. 4, 2006

The idea of a fish or seafood stew does not usually appeal to me but this was a really good tasty and hearty stew.

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CARRIE715

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Reviewed: Dec. 2, 2006

This was a great soup we all loved it and I didn't change a thing. It would make a great base for almost anything that you might want to add to it. I'm going to try it again with other seafood and maybe some veggies.

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BEV A

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Reviewed: Oct. 25, 2006

I made this as stated, except I halfed the cinnamon as per other reviews, used diced tomatoes, and used whiting I had. This turned out very tasty, and I'll definately make it again. A nice healthy, warm soup on a cold day. Just be careful with the pepper. I used about 1 and 2/3 cups of rotini pasta- good for this recipe.

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MESODIUS

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Reviewed: May 29, 2005

I was very disappointed in this recipe. I made it two times and both times it just tasted way too much like cinnamon soup. The first time I accidently used Dutch cinnamon and thought if regular ground cinnamon was used it would be better, but it didn't change the flavor much. It's just only edible and seems like it's going to be good when you first take a bite, but then it goes bland. I tried adding italian seasonings, more worcestershire sauce, more paprika and some dried red chilis, but nothing seemed to help improve the flavor. I was disappointed because the reviews seemed good, but my husband says this recipe gets a thumbs down. Quite strange coming from him because he generally likes everything that I make. Won't be making again. Sorry.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Mediterranean Fish Stew

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