Reviewed: Sep. 22, 2009

I've made this recipe twice for my husband and myself and I always scale it back for two people. The last time I doubled it for a family gathering/dinner and their, still, was not enough. This dish was the star of the dinner table and almost everyone went back for seconds. For my family dinner I made a couple of changes, to suite every palate, though the recipe is perfect as written. I used both red and green peppers, added fresh squeezed lemon juice and extra garlic, substituted about 2 Tbl tomato paste for the sauce, halibut for the cod, fresh clams for the minced, clam juice for the water plus extra and red wine for the white. I also tossed in some calamari. Everyone kept commenting how good the cioppino was. My elderly uncle, who usually eats without comment, asked for bread to sop the bottom of the bowl. Now that was the ultimate compliment.

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Beas42luv

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

I have make this three times now. Each time with a different sampling of seafood. It is worth it to take the time to simmer, but it is easy as pie and better than any I tried in San Fransico

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Slo1

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Reviewed: Jul. 16, 2009

This recipe was great! I followed the recipe with the following changes: I used spicy tomato sauce, 2 more pinches of cayenne pepper, fresh basil and a little fresh cilantro,the meat from 1 crab and I omitted the mussels. My husband and I ate it with sourdough bread the first night and then had the leftovers over linguini the next night. It was awesome! Thank you!

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Eileen

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

I have made this recipe many times. Excellent! The family loves it. We serve with white steamed Basmati rice... yummmm.

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SHAAZIA

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Reviewed: May 11, 2009

Excellent...can't wait to make again

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agnic1

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Reviewed: Mar. 7, 2009

This was excellent. I used this recipe for a potlock and everyone loved it! First I turned it into a stew by adding 2 or 2 1/2 cups of chicken boullioun and extra cans of tomatoes and tomato sauce. I didn't have the fresh red pepper so I used chili powder. That wasn't quite enough so I added some tobasaco sauce to make it a little more spicey! That definitely did the trick. I will definetly make it again!

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Valerie

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Reviewed: Dec. 28, 2008

Excellent seafood combination in tomato sauce! Good with rice or pasta.

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Nov. 2, 2008

My family and I enjoyed this dish very much..one problem I had was that the clams never opened,maybe I have to put them in first next time..I had leftovers so I think I will have it over pasta tonight..we had it with jasmine rice and monkey bread..yum

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starr

Cooking Level: Intermediate

Home Town: Pulaski, New York, USA

Living In: Albany, New York, USA

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Reviewed: Sep. 15, 2008

My husband said it’s the best he’s ever had. When ordering tomato based Cioppino in a restaurant it can be acidic. This recipe was deliciously perfect. Thank you!

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Tia Tina

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Glendora, California, USA

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Reviewed: Aug. 20, 2008

This is a very good recipe. I combined the ingredients from seafood cioppino and cioppini on this site. I simmered the sauce for 2 hours so herbs blended. Will make this again.

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teachme

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Reviewed: Apr. 2, 2008

My husband LOVED it (and the rest of the family enjoyed it as well). I added some crushed red pepper as well as the red chile pepper, and instead of the canned clams I used whole clams along with a little bit more wine in place of the canned clam juice. Served over hot pasta with a dash of parmesan...it was great! Will definately make it again, maybe I'll add some crab meat next time just for fun.

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Amy

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Nov. 15, 2007

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!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 25, 2007

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..... Thanks, David

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djones9048

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Reviewed: Jan. 17, 2007

awesome. i used fresh scallops, fresh cod, shrimp, clams, and fresh mussels. wonderful flavor, and very easy to make. served with brown rice and crusty bread.

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BILCHAK

Home Town: Circleville, Ohio, USA

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Reviewed: Apr. 17, 2006

It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.

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Breadlady

Home Town: Cincinnati, Ohio, USA

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Reviewed: Mar. 30, 2006

I loved this recipe. It's so easy to make and you can substitute ingredients for stuff you have around the house. You can use whatever seafood you like and it's great served in a bread bowl.

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Andrea

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Mar. 11, 2006

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.

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JUDYSCOTT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ithaca, New York, USA

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Reviewed: Aug. 9, 2005

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

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CABRAC

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Reviewed: Apr. 29, 2005

My boyfriend and I were looking to try something different, and this was excellent! Great flavor. The only part we didn't really care for was the cod. Next time we may try a different type of fish, or just use more shrimp in place of the fish.

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CINNAMONGIRL532

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Reviewed: Dec. 27, 2004

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.

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MARGARETSGROI

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