Recipe by DeeDee Henderson
"This is as good as any restaurant's version! Serve with rice and a nice salad."
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green bell pepper, chopped
fresh red chile pepper, seeded and chopped
chopped fresh parsley
salt and pepper to taste
1 (28 ounce) can
1 (8 ounce) can
1 (10 ounce) can
minced clams, drained with juice reserved
mussels, cleaned and debearded
cod fillets, cubed
This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp, 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.
It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.
This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of dry crushed hot pepper instead of the red chile pepper, gave it just enough zing.
This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne, Just PERFECT
This was awesome!.. I've made this a few times following the seasonings and sauce to a T!.. I do change up the seafood though! For special occasions I'll add some crab legs and scallops. Traditionally the seafood is served in this dish with shells on... Part of the fun eating it is you get messy!... I always add a bag of frozen seafood mix during the last 10 minutes, shrimp, and clams... Served over cooked linguine with sourdough french bread! Yum!
Note::::::::::::::::::::::: For the people using clams in the shell... If they don't open cook a little longer; the ones that still don't open throw out.. they are bad!
fantastic. I have made it twice. I used crushed red pepper for the chile pepper and I added 2 cans of clams and left out the mussels, using canned oysters instead. I am going to stock up on big shrimp whenever they are on sale, since the smaller shrimp dont cut it.
After searching much searching I came across this recipe and gave it a try. I used mussels, scallops, clams and shrimp. I served it over linguini. It was absolutely delicious. Perfect meal for a Friday in Lent. I followed what others said about simmering for 2 hours, which really enabled the flavors to come together beautifully. I learned one important lesson from this recipe. My grocer sealed the mussels in a plastic bag. I later read that if not able to breathe mussels will suffocate---I ended up throwing many of mine out since the shells were opened. Make sure your mussels can breathe while storing them in the fridge!
The seafood cippino was such a hit at my last party everyone asked for the recipe. We had 10 people over the other evening (6 of us from San Francisco) and everyone was so impressed with the flavors. We added crab and calamari to the recipe and it was great..... Thanks so much for a wonderful recipe.....
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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