Best Cioppino Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 1, 2014
this recipe was great. i did end up adding about 3/4 of a small can of tomato paste to increase the tomatoe flavor which is a great contrast to the seafood. next time i might try it with red wine. i also used more clam juice than stock.
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Photo by Nashville Nosher
Reviewed: Feb. 7, 2014
This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in land-locked Tennessee, though. All I had was chicken stock, unfortunately, so I had to use that and the crab legs at the store were a bit dismal so I left those out. The great thing about this is its versatility, though, because it came out great (I plan on making my own stock, hopefully, next time.) This was my first time working with any kind of clam/mussel/etc, so I was a bit nervous but everything cooked up wonderfully. Also, I'm not one for spice, but the red pepper flakes gave it a lovely depth that's needed with this dish. Served it with some crusty bread to soak up the yumminess!! Thanks for a great recipe!
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Photo by Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: Jan. 30, 2014
I used the mixed bag of frozen fish from Sam's club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldn't find fish stock so I used clam juice.
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Photo by leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA


 
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