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: Oct. 29, 2011

Excellent dish!

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2 users found this review helpful

Reviewer:

Mary Ruth

Reviewed: Aug. 23, 2011

This is an excellent recipe. I did add an extra can of tomatoes, 4 cups of tomato juice and 4 bottles of clam juice only because we like more liquid. Very good recipe. Thanks

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2 users found this review helpful

Reviewer:

Kande

Reviewed: Aug. 9, 2011

Tried this recipe the first time back in February or March and thought it had too many ingredients. The funny thing is I followed the recipe to the letter and was not disappointed. The flavor is complex and many of the ingredients very subtle. We just made this recipe again recently for guests. They already liked my cooking but now they think I should "Go Pro". Thanks for sharing!!!

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4 users found this review helpful

Reviewer:

Pundragon

Cooking Level: Expert

Reviewed: Feb. 17, 2011

This is an excellent basic recipe, which I would assess at 4 1/2 stars, if I could. I cannot, however, give it a full five stars, because I found it to be rather blandly spiced. That surprised me, particularly as it's said to be inspired by the flavors of the southwest. No problem, though. After tasting the finished result (made according to recipe amounts), I just doubled the amounts of cayenne and chili, while also adding about a tsp. of our favorite seafood blackening spice mix, and a liberal grinding of black pepper. The result was terrific -- not over-the-top spicy, but it had that definite kick to it that my family loves. Over-all, this is certainly a "keeper" recipe and we all look forward to savoring it again.

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2 users found this review helpful

Reviewer:

KAI

Cooking Level: Expert

Reviewed: Jul. 25, 2010

I have made this several times and everyone loves it and there are no leftovers. I make it for 4 and with all the seafood 6 can eat very well. One of my favorite recipes and the whole kitchen smells so good.

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5 users found this review helpful

Reviewer:

Barbara Y

Reviewed: Jan. 13, 2010

Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew.

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3 users found this review helpful

Reviewer:

Tyler

Reviewed: Jan. 4, 2010

Very Very Good. I live in Northern California where Cioppino is king. This version is as good as any I've had. Thanks Becky for sharing.

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3 users found this review helpful

Reviewer:

Dennis

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Reviewed: Nov. 26, 2009

Made this as a second main entree for our Thanksgiving dinner, and it was an ABSOLUTE DELIGHT!! :D I added a little bit more red pepper, some paprika, and tomatoe juice (V8) for a more soupy broth, which went perfect. Honestly, it is HARD to go wrong with this recipe! Very easy to prepare and Very easy to enjoy as well :) Thanks for the recipe!

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3 users found this review helpful