Reviewed: Nov. 8, 2011

Made this for my husband's birthday dinner because he loves this kind of thing in restaurants. I didn't think I'd be too too wild about it but, WOW, was it ever good! The seasonings were addictive. Glad I tried it.

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6 users found this review helpful

Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Nov. 5, 2011

Good recipe. I didn't have a red chili pepper so I used 1/2 tsp red pepper flakes in place of it. I only had a red bell pepper so I used it in place of the green bell pepper. Pollock was on sale for $1.99 a pound so I used pollock in place of the cod. I served it with a crusty artisan bread for dipping. I used a pinot gris for the wine. One cup for the cioppino and the rest for the cook.

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5 users found this review helpful

Reviewer:

thepoetnmotion

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

Yummy! The best. I LOVED it and so did all my guests. This is the best cioppino. The sauce is fabulous. Costco had a 2.5 lb. bag of prawns, calamari, mussels and scallops and I put the whole bag in. I also made the sauce a day ahead. It made for a wonderful party. All I had to do was heat up the sauce, put the fish in, cover it and wait a few minutes to serve. It made a meal for 8 people. EVERYONE loved it. A real hit!

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8 users found this review helpful

Reviewer:

Kathi

Reviewed: Oct. 25, 2011

This was fantastic. I served it during a seven course meal and it was a hit with everyone. I added all sorts of fish and would probably cut the cod in larger pieces next time. This is for sure my favorite soup of all times.

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5 users found this review helpful

Reviewer:

Susan

Reviewed: Oct. 24, 2011

awesome!

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4 users found this review helpful

Reviewer:

Veronica

Cooking Level: Expert

Living In: Amboy, Washington, USA

Reviewed: Oct. 23, 2011

This is fabulous or so I am told (I cannot eat shellfish) I made this for a party and it was gone in no time. Delicious. I added crab instead of shrimp!!

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4 users found this review helpful

Reviewer:

donnar

Reviewed: Jul. 15, 2011

I have been making the same version of Cioppino for nearly 40 years. Because of the expense I have found many shortcuts...using frozen mussels, scallops, shrimp, lobster tails, any firm flesh fish. I've made it for anniversary parties for friends and they raved about it for a long, long time...hinting to make it again. Made it just for HB for his birthday dinner and was he surprised. This recipe is a close to a San Francisco restaurant as you can get. Love it, Love it.

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17 users found this review helpful

Reviewer:

ZIPORAHS

Cooking Level: Expert

Home Town: Passaic, New Jersey, USA

Living In: Manchester, New Jersey, USA

Reviewed: Jun. 19, 2011

Delicious, and easy. What makes this such a great recipe is not just the result, but its flexibility with the kinds of seafood used. I omited the Cayenne and Chile pepper and substituted fresh ground pepper, and subbed lobster for the scallops(had some on hand). I also cooked the fresh mussels over the tomato sauce base, the mussels' juices made the dish "taste like the sea". This recipe will be on the radar on every occasion.

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7 users found this review helpful

Reviewer:

TC the Cookin' Cableguy

Cooking Level: Expert

Living In: Moncton, New Brunswick, Canada

Reviewed: May 14, 2011

Excellent! I made this recipe yesterday with few changes, like i used chicken stock instead of white wine,10oz water plus fresh Clams instead of can minced clams and fresh Crab instead of mussels and scallops.I can recommend that you can add any shell fish or fish that is available.These were my husbands comments: Delicious, cant stop licking my fingers :) He tried a similar dish at the Fishermen's Grotto, a resturant in San Francisco.Bon Appetit.

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Reviewer:

saadia

Reviewed: May 3, 2011

This needs 20 stars. My husband took it to work to show off my work. Everyone loved it and got a couple emails directly from his co-workers! This will become a regular treat at my house.

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2 users found this review helpful