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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MOST HELPFUL

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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39 users found this review helpful

Reviewer:

MATTIMEO

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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37 users found this review helpful

Reviewer:

JONICH

Reviewed: Dec. 19, 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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37 users found this review helpful

Reviewer:

EQUISHARE

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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23 users found this review helpful

Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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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13 users found this review helpful

Reviewer:

STELLARMOM3

Cooking Level: Intermediate

Reviewed: Jan. 6, 2002

Fantastic soup. Everyone loved it.

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11 users found this review helpful

Reviewer:

PEDALS2500

Reviewed: May 16, 2001

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

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11 users found this review helpful

Reviewer:

CJBJC

Reviewed: Dec. 25, 2007

This is now our New Years trasitional dinner.

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6 users found this review helpful

Reviewer:

AURALON

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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6 users found this review helpful

Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

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