Seafood Cioppino

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Most Helpful Positive Review

Oct 19, 2003

This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp, 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.

—Donna

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Most Helpful Critical Review

Apr 17, 2006

It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.

—Breadlady

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101 Ratings

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Dec 27, 2004

This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of dry crushed hot pepper instead of the red chile pepper, gave it just enough zing.

—MARGARETSGROI

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Aug 09, 2005

This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne, Just PERFECT

—CABRAC

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Nov 12, 2008

This was awesome!.. I've made this a few times following the seasonings and sauce to a T!.. I do change up the seafood though! For special occasions I'll add some crab legs and scallops. Traditionally the seafood is served in this dish with shells on... Part of the fun eating it is you get messy!... I always add a bag of frozen seafood mix during the last 10 minutes, shrimp, and clams... Served over cooked linguine with sourdough french bread! Yum! Note::::::::::::::::::::::: For the people using clams in the shell... If they don't open cook a little longer; the ones that still don't open throw out.. they are bad!

—Traci's Kitchen

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Mar 11, 2006

fantastic. I have made it twice. I used crushed red pepper for the chile pepper and I added 2 cans of clams and left out the mussels, using canned oysters instead. I am going to stock up on big shrimp whenever they are on sale, since the smaller shrimp dont cut it.

—JUDYSCOTT

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Mar 26, 2010

After searching much searching I came across this recipe and gave it a try. I used mussels, scallops, clams and shrimp. I served it over linguini. It was absolutely delicious. Perfect meal for a Friday in Lent. I followed what others said about simmering for 2 hours, which really enabled the flavors to come together beautifully. I learned one important lesson from this recipe. My grocer sealed the mussels in a plastic bag. I later read that if not able to breathe mussels will suffocate---I ended up throwing many of mine out since the shells were opened. Make sure your mussels can breathe while storing them in the fridge!

—kellibelli

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Feb 25, 2007

The seafood cippino was such a hit at my last party everyone asked for the recipe. We had 10 people over the other evening (6 of us from San Francisco) and everyone was so impressed with the flavors. We added crab and calamari to the recipe and it was great..... Thanks so much for a wonderful recipe..... Thanks, David

—djones9048

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Nutrition

Calories
303 kcal
15%

Carbohydrates
16.5 g
5%

Cholesterol
98 mg
33%

Fat
9.1 g
14%

Fiber
3.3 g
13%

Protein
34.3 g
69%

Sodium
564 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Seafood Cioppino

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 303
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 1.2g 6 %
Cholesterol 98mg 33 %
Sodium 564mg 23 %
Potassium 1193mg 33 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 3.3g 13 %
Protein 34.3g 69 %
** Sugars 3.1g
Vitamin A 33 %
Vitamin C 84 %
Calcium 17 %
Iron 166 %
** Thiamin 20 %
** Niacin 66 %
** Vitamin B6 27 %
** Magnesium 25 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.