The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 24, 2009
This is an absolutely phenomenal recipe. It is expensive to make, but it's certainly worth it. I did not use any chili powder or crab. I put in a small lobster tail and cod (instead of halibut), used only 1/2 pounds of clams and mussels to save a bit of money. Finally, I doubled the cayenne - we really like our Ciopinno to have a nice KICK! I served it up with sourdough bread and brut champagne. It was awesome! 10 STARS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 5, 2009
Add whatever seafood you like but don't change anything else. Wonderful
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Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA
Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 28, 2008
I made this dish for our family Christmas dinner this year. It was the first time I had made it and I am happy to say that it was a huge success. Everyone loved it. I made it exactly as stated. Wouldn't change anything.
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Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 2, 2008
We are from Colorado where Cioppino is not familiar. Our family had never had Cioppino and loved it. Pricey, but great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 25, 2007
This is now our New Years trasitional dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 18, 2007
SO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 25, 2007
This disk is absolutely delicious and is my Mother's favorite, so I make it on occasions when I want to treat her.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 11, 2006
Wow, what a knockout!! the great thing about this recipe is that you can use whatever seafood is readily available. I used rockfish, scallops, shrimp, crab and clams. Increased the amount of tomato juice and white wine, added a cup of water and nixed the cilantro and chili powder (didn't want any tex-mex flavors) I threw in a can of progresso clam sauce just because it was sitting in my pantry forever! The 2 hour simmer time is way long and unnecessary, I did mine for 45" and it was just perfect! This makes a TON of soup and I could have eaten it all by myself...yummy!
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Warrenton, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2006
This did nothing for me. I won't make it again but we will finish the leftovers.
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Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 30, 2006
Excellent of course given the ingredients! Two most important tips I can think of are use only the freshest seafood and DON"T overcook it!!! I added red/grn bell pepper to onion/garlic. I also doubled the amount of seafood and added fresh dungeness crab. served w/ good crispy french bread and passed on the salad (and I'm a big salad eater!!!). just didn't want to waste the space on greens. AWESOME! In fact making again this weekend.....
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: May 16, 2005
I thought this was tasty but not great. It could have been spicier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 2, 2005
Tastes great, my changes were salmon instead of halibut, dried parsley, no shelled mussels or clams used shelled razorneck clams. I think that you could use half of the seafood amounts and still have a great dish. This isn't spicy, so you could increase the garlic and pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 29, 2004
This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 5, 2004
Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often...*grumbles*...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 3, 2004
Awesome soup! I used cans of diced cut tomatoes and Rotel Tomatoes and Green Chiles instead of the 28 oz. of crushed tomatoes. I liked the added chunkiness, and the added spice of the Rotel tomatoes. Excellent.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 28, 2003
Fantastic soup. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 22, 2003
This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 18, 2003
Excellent! Takes some time to prepare but definately worth it.
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