recipe reviews for:

Southern California Cioppino

“This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.”

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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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Tom Petersen


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Reviewed: Dec. 25, 2007

This is now our New Years trasitional dinner.

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AURALON


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Reviewed: Sep. 18, 2007

SO good!

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ASALMON1


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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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MAUID512


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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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WYATTDOGSTER

	Cooking Level: Expert Home Town: Annandale, Virginia, USA Living In: Warrenton, Virginia, USA
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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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2 users found this review helpful

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heidi41271

	Cooking Level: Intermediate Living In: Geneseo, Illinois, USA
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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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mwk


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Reviewed: May 16, 2005

I thought this was tasty but not great. It could have been spicier.

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1 user found this review helpful

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CHICKADEE


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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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DEBMCE4


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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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5 users found this review helpful

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JONICH


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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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MATTIMEO


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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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STELLARMOM3

	Cooking Level: Intermediate
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Reviewed: Dec. 28, 2003

Fantastic soup. Everyone loved it.

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PEDALS2500


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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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EQUISHARE


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Reviewed: Jan. 18, 2003

Excellent! Takes some time to prepare but definately worth it.

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Reviewer:

CJBJC


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