A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavor and I too blanched at all the butter. So used used olive oil, and just a couple tablespoons of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the shrimp, scallops, fish, and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of red pepper flakes for a little more zest. I'll definitely make this again.Read More
This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such as using all wine and no water and I added lobster broth to enhance the seafood flavour. The one thing I will change the next time I make this recipe is to use olive oil instead of butter and reduce the amount of fat to 1/4 cup. The large amount of butter made this recipe very, very rich (the seafood is rich by itself it does not need excess butter) and I noticed a layer of fat on the top of the stew (I did not find this appetizing).Read More
I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavor and I too blanched at all the butter. So used used olive oil, and just a couple tablespoons of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the shrimp, scallops, fish, and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of red pepper flakes for a little more zest. I'll definitely make this again.
Wow, this was amazing! It definitely tasted like a restaurant-quality dish. I had a dinner party for 4 people--started with a simple lettuce salad with pine nuts and a lemon-basil dressing. Then we had crab cakes. The cioppino was the main course. (Followed by a creme brulee.) I did make a few changes, but as other people have mentioned, the beauty of this recipe is its flexibility! I like my cioppino very tomato-based, so even though I halved the recipe, I put in a 28-oz can of tomatoes, as well as a 14-oz can of tomato sauce. Also, I used a merlot (red wine) instead of white, because I tend to associate tomato-based dished with a red wine accent. I used a combination of fresh and frozen seafood. I got fresh mussels and a few scallops from Whole Foods, but then I supplemented with a bag of frozen shellfish and some frozen raw shrimp from Trader Joe's. I used fresh basil and a mediterranean seafood seasoning from Whole Foods. Served it with fresh grated parm. cheese on top, fresh ground pepper and a big loaf of fresh, crusty bread. My guests kept talking about it the entire evening! I served a nice Chianti with it, which worked well. My husband and I are both poor graduate students, so we can't afford to make this very often, but we both agreed it was completely worth the price!
This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such as using all wine and no water and I added lobster broth to enhance the seafood flavour. The one thing I will change the next time I make this recipe is to use olive oil instead of butter and reduce the amount of fat to 1/4 cup. The large amount of butter made this recipe very, very rich (the seafood is rich by itself it does not need excess butter) and I noticed a layer of fat on the top of the stew (I did not find this appetizing).
Overall this is a good Cioppino. Being Italian, I had to delete the butter for a nice Extra Virgin Olive Oil. Other changes...I used crushed tomatoes with added puree and a can of diced tomatoes, no water was necessary, added 1/2 teaspoon dried crushed red pepper to give it a little zip, used red wine instead of white and included squid and sea bass. Yummy hit for a friend's birthday dinner party.
Absolutely incredible! I made the broth a few weeks ago and froze it. I had a dinner party for 8 with heavy hors d'oeuvres and then the Cioppino and bread for the meal.I thawed the broth, had it hot and simmering and added the seafood and it was ready in a snap. I used bay scallops and shrimp only and it was superb! Every bit was eaten! Definitly let the broth simmer a long time for the depth of flavor. It will be a staple at our house!
What a fabulous stew! I replaced the butter with olive oil, added more garlic, but didn't chop fine. I added a handful of parsley and a handful of cilantro. I added 3 anchovy filets and broke them down in the hot olive oil until they dissolved. I added the wine and deleted the water. I put one large can of stewed tomatoes and 2 cans of crushed tomatoes. Then added the clams, mussels, bay scallops, jumbo scallops, shrimp and white fish. This is excellant!
I used the modifications submitted by ROTED, which I highly recommend. A nice thing about this dish is that it's cost can vary dramatically, depending on the types of fish and shellfish you include. If you're making it for company, I recommend that you add one lobster claw per serving, and add it last so that it is on top of the clams and mussels. This is expensive but well worth it, in terms of both taste and presentation.
Amazing! I could just leave it at that...but I won't. The depth in the broth was wonderful before the seafood, but after adding the seafood it was beyond my scope of words. I only used fresh shrimp and scallops - living in the midwest 2lbs each of those cost me $45. I did put in some brown rice and an extra bit of stock to compensate. Instead of water I used two cups of wine and let it simmer for 2 hours before adding seafood. Also, fresh herbs not dried and a full stick of butter added a wonderful richness. My picky boyfriend said "This is great!" and when we discussed maybe spicing it up (pepper sauce?) he decided "No, I like it like this, it's flavorful and comforting". Definatly comforting... will make again and again and pass this recipe on. Thanks!!
This recipe is a very good start to a cioppino! I reduced the butter as many others have mentioned and used clam juice, chicken stock, and white wine as my base, no water. In addition, I used spicy marinara sauce in place of the stewed tomatoes, therefore I didn't need to add oregano, basil or thyme but I did add fresh parsley and bay leaves. I also added chopped fennel which gave the stew more complex flavor. I substitued halibut for the cod, I think any firm white fish would do. We had this for Christmas eve dinner with bread and salad and it was wonderful.
Excellent with a few minor changes: 1. use half butter and half olive oil to saute garlic and onion 2. omit water and increase both broth and wine by 1/2 cup each 3. I use 2 cans of crabmea, tilapia (instead of cod), and squid 4. Sautee all igredients (except seafood) and simmer about 30 minutes 5. Add one can of crabmeat and simmer another hour to 2 hours (it really allows the flavors to mature) 6. Add second can of crab, then mussels and clams; cook about 5 mins 7. Add shrimp and cook a few seconds, followed by scallops, squid, and finally right before removing from heat add tilapia (or whatever fish you choose)
Unbelievable. Take great care into what order you put the seafoods in, if you bury the shelled seafood, it won't open right.
Thank you for an excellent recipe. I agree with some changes - no butter no water. Use 1/4 cup extra virgin olive oil, only 1 can chicken stock, 3 bottles Clam Juice, and a generous pinch of saffron.
this was great! a few changes we made: 1) instead of chicken stock, make your own seafood stock from the shells of the shrimp, lobster legs, etc. 2) soak live clams in water and cornmeal. The clams will eat the cornmeal and spit out any sand. This serves the dual purpose of cleaning your clams and the cornmeal thickens the sauce when you cook them. 3) Keep a can of tomato paste on hand in case your sauce needs thickening. 4) leftovers are great over fettucine the next day. 5) use fresh basil, thyme and oregano if you can, and add red pepper flakes to taste; 6) for a variation on the herbs, replace the oregano, basil and thyme with crushed fennel seeds and saffron.
I have used this site for years,cooked hundreds of recipes,and NEVER reviewed any of them.....except for now.....THIS RECIPE IS AMAZING!!!!!!After reading the reviews I eliminated the water and substitued it with a bottle of clam juice.I used 2 extra cloves of garlic(cuz i love it),and for the tomatoes used 1 large can crushed and 2 14.5 cans italian stewed.This recipe is expensive but sooooooooooo worth it!Def. a recipe for when you want to show off your culinary skills!
I made something similar last weekend and the results from that prompted me as to a few minor changes for this one. I'd use DICED tomato,(it's less liquidy & has alittle more body to it), & add seasonings & 2 cans of chic broth and the wine (no water). Bring to a low boil, then cover and lower heat & simmer for 30 min. While that's simmering, I'd cook the clams in 1 14oz can chick broth & then set aside for later. "Later", after simmering the pot for 30 minutes, I'd add the shrimp and scallops and then the clams including the liquid from that,,,,,cover and continue simmering until shrimps are pink. Then, Stir the pot, recover, and continue simmering a couple more minutes. Then serve with some nice crusty garlic bread.
To die for! I made a couple changes just because I couldn't get my hands on all the ingredients in time for dinner. I omitted the water, and replaced it with a jar of clam juice. Replaced the crab meat with crab legs so it wouldn't just fall apart with cooking. And used crushed tomatoes instead of stewed tomatoes. What really made this for me and the bf was a dash of Tabsco right before eating it. Amazing! This is a tasty and impressive dish that's sure to please any seafood lover!
Definitely a great recipe! I did add a few things for my liking including clam juice, tomato paste and red pepper flakes.
This was truly excellent. I followed the recipe with the following exceptions: 32 oz UNSALTED chicken broth, 2 cups white wine, no water. Also added 1 cup uncooked radiatore pasta 7 minutes before the seafood.
This dish REALLY is excellent. Very authentic, and simply delicious. I'm probably what you'd call a food snob, as at least half of the things I've tried on this site deserve 3 or fewer stars - that said, this is truly a 5-star dish. The only thing I changed when making this was to use fresh herbs instead of dried. Another suggestion that I think enhances this meal - instead of warm crusty bread, take some sliced sourdough, Italian or french bread, brush lightly with olive oil and grill. The grilled bread is outstanding with this dish.
This was incredible!!! 5 stars!! I did make a couple of changes just based on my preference. after reading reviews I decided to make the broth part a day in advance to let the flavors come out and added a can of clam juice instead of the water and substituted a can of diced tomatoes for one of the stewed tomatoes. Next day I heated up the broth and added two cans of tomato paste (just because I like a bit thicker) and some red pepper and hot sauce for heat. Then added defrosted shrimp, bay scallops, precooked mussels (didnt feel like shucking fresh) two cans of who clams and a 6 oz can of crab meat. and cooked until all was done. Then poured into bowls and topped each with a snowcrab cluster. And of course lots of bread!! Got great reviews thanks for the wonderful recipe! will def do again!!
I have made this several times . . . and I usually don't follow it perfectly (sometimes I use different varieties of fish, shellfish, etc), but I do follow pretty much the "base" of the soup with one exception. I add clam juice for some of the liquid. As it stands, it is an excellent entree soup and my family really loves it.
Absolutely superb! I made it many times and gave the recipe to many of my family and friends. I make the stew in advance, freeze it and just add the seafood when ready to serve it to my guests. I add more garlic, more thyme and basilic,more salt and pepper and some cayenne. I use 2-1/2 bottles of clam juice instead of chicken broth and water. I do not use clams. instead, I add: 2 lbs of large shrimp, 2 lbs of mussels, 1 lb of scallops and 2 lbs of firm white fish(cod,halibut,red snapper). I serve the stew with crusty toasted garlic bread.
I made this recipe for Christmas Eve dinner and everyone loved it! I used one onion and reduced the butter based on other reviews, also used a bottle of clam juice rather than water. I also added the juice of two lemons and used diced tomatoes rather than stewed. I felt the original recipe lacked seasoning so I added plenty of sea salt and pepper. Calamari was substituted for the crab and if you do use calamari make sure it's added at the last possible second as it cooks so quickly. The clams and mussles took longer than the shrimp and fish so that went in first..fish maybe 5 mins, shrimp 3 and calamari 1-2 mins. Served it in deep bowls with crusty bread and salad. Wonderful! Will make it again and maybe use crushed tomatoes in addition to the diced to give it a more tomato-ey flavor. Definitely give this recipe a try!
Was average at best...made a different recipe for last Christmas Eve and wish I had made it again...this one was nothing special. My guests said it was good but I think they were being kind.
This is amazing! It is not a cheap to make, bt it is worth every $. I made it for a dinner party and the guest were fighting for the left overs. :) The broth was rich and hearty without overwealming the seafood. I followed others' advise in the order to place the seafood in the broth, and it was perfectly done, and not overdone. This is a keeper.
This recipe is one of my favorites. It's so easy! To make it even easier, use canned clams. I added a little clam juice to the mix as well. Great Job!
My family and I had this for the first time tonight and everyone loved it. I didn't have fresh seafood so I used frozen and it still came out delicious. I used a sauvignon blanc wine but you could also use a chardonnay. I'm thankful to the person who recommended a large pot. I went out and bought a 12 quart stockpot and it had room to spare. I also bought snow crab legs, broke them into managable sizes and dropped them into the pot at the same time as the other seafood. We had the stew with crusty mini baguettes and a nice salad. All in all the whole meal cost about $50 for 4 people with lots of leftovers. I will definately make this again....just not very often! LOL!!
Was really good actually :D... I accidently bought whole peeled tomatoes but it worked...wish it was a lil more tomatoey... However it was still great. I added double basil thyme oregano and parsly.... Also added rosemary and dried lemon peel Probably 4x as much garlic I eyed the wine. Also which I really liked was replacing half the cod with salmon adding calamari and also adding....ITALIAN SAUSAGE! Sorry my review is all unorganized btw >.>
Maybe I used a too sweet wine but I did not like this recipe as much as one I already have.. I'd rather use olive oil, fresh herbs and no tomatoes.
Company was late, so the broth simmered for close to 2 hours. It tasted fabulous! The flavors were well blended, and the broth was subtle. It was a huge hit. Next time I make this , I will probably simmer for that long again. Great recipe!!!
Delicious! I went with some other reviewers and used big can of crushed tomatoes and italian stewed tomatoes..clam juice instead of water and a little more garlic/herbs, plus red pepper flakes for some heat. A great base to modify according to your likes. I let simmer for 1 1/2 hours before adding the seafood in stages (clams, crab legs, big scallops, halibut and large shrimp). Dramatic presentation and perfect for Christmas dinner! The thing I loved most about it was I wasn't slaving in the kitchen, missing my family - it was perfect :)
Awesome!!! I made a few changes, took some hints from other reviews. Such as, used 1 large can of crushed tomatoes with 4 cups of water. I added 1 tbs of clam soup base and 2 tbs of chicken soup base and some extra garlic. (I use soup bases instead of canned broth -- think it is much more flavorful & has less sodium. It can be found in the soup aisle of the grocery store.) I also took the shrimp shells, put them in cheese cloth and put the in the broth to simmer for over an hour, until we were just about ready to eat. I took out the shrimp shells and then added the seafood, first the clams & mussels for about 5 min, till they start to open, then the shrimp, scallops and cod. Cook stirring frequently until the shrimp curl and the scallops are just firm (about 3 minutes). Everything was cooked just right and the flavor.......unbelievable!!! (My son has worked at gourmet restaurants and said it was one of the best he ever tasted.) The recipe served 3 adults and we had lots left over. I took the meat out of the shells and put them in the broth, Two days later, I brought the broth with seafood to a simmer and then added tortellini .....it was a great soup & didn't seem like a leftover.
Awesome dish. I used fresh herbs from my garden and instead of the second can of crushed tomatoes I used 3 very large fresh tomatoes (seeded and chopped). I also increased the wine to 2 cups and didn't use any water at all. I used fresh scallops, shrimp, salmon and mussels and agree that the mussels should go in 5 minutes before the rest of the fish. Also used 1/2 chicken and 1/2 vegetable broth with a two tablespoons of fish sauce and a sprinkle of dried chilies to bump up the flavor and give it a little punch. Fished it off with freshly chopped basil. DIVINE! Serves 6 easily.
All I can say is- WOW! This turned out marvelous! My house smelled so good, I was practically in a state of euphoria. Just let your inhibitions go, and go crazy at the seafood counter: white fish, scallops (the big ones), mussels, clams, Alaskan crab legs, giant prawns, dungeness crab. I dumped everything in and just let it steep in the sauce. Who would have thought such prosaic ingredients could come together in such a miraculous way? I served this with a really good Merlot, a round loaf of sourdough, and about 5,000 napkins... the meal was spectacular! Just keep a nutcracker, and bowl on the table for shells. Yes, it costs a small fortune to make, but so what- everyone deserves a truly fabulous dinner once in a while! Thanks for sharing the recipe!
This dish blew my guests away. Instead of mussles I used oysters. I also used red wine instead of white and evoo instead of butter. Very easy and very fast.
Added red pepper flakes for extra zing, but otherwise made exactly as per the recipe. Very good, but think I'll leave out the cod the next time - there's more than enough in there without it! Thanks for the recipe.
Excellent Recipe! Restaurant quality. ...just a few changes: 1/2 cup olive oil (instead of butter) 1 large onion (instead of 2) 3 cloves of garlic (instead of 2) omitted water used 2 lbs of a frozen seafood medley mix (calamari, cod, shrimp,scallops) 28 oz. can of crushed tomatoes added red pepper flakes and salt to taste I followed the same directions and used the rest of the ingredients on the recipe with the changes above.
I made this tonight & I thought it was pretty good but my husband on the other hand didn't care for it & he LOVES muscles! I made the broth as stated except I used half fish stock & half chicken broth to give it more of a seafood taste, I also replaced the water with clam juice & added way more garlic since we are garlic lovers! And added a few shakes of red pepper flakes. The broth was great....my husband agrees this was the only thing that was good!! But that was my fault I bought fresh muscles & clams but cheeped out & bought a frozen bag of mixed seafood that was absolutely horrible!! Also both my husband & I thought it needed more substance, either potatoes & rice or egg noodles added to it. The broth was great though! But again it was my fault.
My wife says, "I like yours better....." HAHA, but it's not so different, either. I use no butter or oil beyond sauteeing the sofrito (onion, carrot, celery) in the beginning. The secret weapon is a fennel bulb instead of celery, there. It adds a unique sweetness that goes really well, and I got that from some famous chef (who I don't recall). I grind the stock to make a thick broth, and then add some fish to cook down, which makes a fish stew. Then I add the whole pieces and shellfish only at the end, as here. Rich, thick and yummy with french bread. Some advice for newbies: It doesn't matter a whole lot what fish you use, but you want lean whitefish in general - salmon really doesn't belong here. And a great cioppino is expensive - be ready for a $50 pot of soup..... Oh, yeah, a bit of red pepper flakes is standard for cioppono, too. It's supposed to have a bit of a kick to it - just a bit.
You want to impress someone big time??? This is THE one! Easy and will make you look like Bocous D'or chef!
I made it with only scallops and halved the recipe -- it was very good!
This is unbelievable! I made it for my family of 4 teenagers and they all loved it! I reduced the butter to 1/2 cup and it was still excellent!
I'm only giving this a three for now. I'd like to make it again and review later. I would leave the fresh parsley out...I didn't like the taste...sort of bitter. I also thought there wasn't enough broth, so I added a little more of all the liquids. I added a bottle of clam juice, as others suggested. I'd also reduce the onions and add some spice. Overall, a good dish, but you may want to make some adjustments to suit your own tastes. I really thought the white wine was a great addition though. Very tasty.
PERFECT RECIPE..EASY TO MAKE AND VERY TASTY. ADDED SOME REAL GOOD CRAB LEGS, IT WAS GREAT
I made this for some friends and they couldn't stop talking about it for a week! It is alittle expensive but worth it...it tastes just like a 5 star restaurant dish. I'm making it again for my boyfriend tonight.
Used Halibut instead of cod, and reduced the recipe in 1/2. Everyone loved it. Also, omit the water, and used clam juice in its place. Tasted even better as leftovers, after all of the fish tastes blended.
Fantastic receipe! I changed a few things some ideas from other reviews. I used 50% of the butter and added extra virgin olive oil. Also added calamari, plus crushed tomatoes and lots of fresh crushed garlic. Did not add water just double the white wine (Chardonnay). My wife, friends, kids (6,4, & 2) just loved it. It was an absolute hit!!! Thank you.
Very good and very easy to prepare but what's best about cioppino are the never ending variations. I added chopped pepper and mushrooms to the onion base. Throw in zucchini and asparagus with the fish to add veggie bulk.
This did not turn out as I hoped. I used homemade crab broth instead of chicken broth. i took one person's advice and mushed up the fish to make a thicker broth base. I cooked my mussels and clams first, waiting til they opened before putting in the crab, shrimp and scallops. However, the shells were blocking the crab, shrimp & scallops from getting to the broth. I used tongs and pulled out all the clams/mussels before putting in the other seafood. It was a very frustrating (and expensive) experience. I have 2 tupperwares of this stuff in the freezer and need to figure out how to convince my family to eat the left overs! Febuary 2011 I took the frozen left overs and added a can of tomatoes (i had only added 1 can before) and t cayenne pepper. Now it tastes better. I'd bring it up to 3 1/2 stars
Rave reviews from my family. Felt like a restaurant chef. Didn't have mussels, so used clams, scallops, shrimp and lump crab from the can (believe it or not), and it was fabulous. Took hints from others and used clam juice instead of the water, and I also added in a tsp of Old Bay seasoning. The shrimp and scallops cooked really quickly (1 min?) so next time I'll be ready to get the clams in sooner. Threw the lump crab in at the very end just to warm it up. THX for giving me the courage to try a stew I never considered before!
Yum, I love this stuff. But my recipe calls for 3/4 tsp crushed red pepper flakes to add some heat to it. Saw a how too video to make on foodwishes.com I also let it boil down a little bit more so it is not a soup but a sauce. I boil some linguine which I top with the cioppino and fresh grated parmesan cheese. Serve with a fresh salad and crusty bread or garlic bread. finish the meal with a mix of fresh cut up fruit like: pineapple, mango, strawberries and papaya.
This is excellent! I used fresh basil, and added red pepper flakes and clam juice in place of water. Don't count on the serving size though. It's so good that everyone eats seconds. We were sopping up every last drop of the broth with our bread and wishing for more. Yummy.
This is pretty awesome, and very fast to put together. I didn't have any clams, mussels or crabmeat, which I am sure would have made the dish more flavourful. I just subbed with more cod, shrimp and scallops. My husband loved this.
I made this for my daughter, who is a seafood nut, and she's been bugging me to make it again ever since. The only thing I did differently was I used fresh herbs instead of dried, and substituted cod for salmon. Orherwise, wouldn't change anything else!
Fantastic! I doubled the herbs and added quite a bit more stock (because the fishy broth is my favorite part!). First time I've ever made Ciopinno, and it was a lot easier than I had anticipated. Enjoyed it with some crusty bread from Trader Joe's
I know I am in the minority here, but it was just average for me, not great - and really pricey to make. I was really looking forward to this. The only changes I made was to substitute more mussels since I had no clams, chicken broth instead of water and 1 can of stewed + 1 diced tomatoes. Changes didn't seem too drastic. I expected more. Now I have a lot leftover- I will try to re-purpose leftovers into a pasta sauce for linguini. Sorry but I will try another recipe next time.
Outstanding recipe!! Made a few personal twists on the original, but a great recipe overall!
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 and a can of minced clams in juice. Served it over Penne, Just PERFECT
This is the best meal!! It also tastes wonderful if you add more liquid and put it over pasta.
absolutely fantastic. Used extra virgin olive oil instead of butter and diced tomatoes.
Awesome!!! I added clam juice for extra flavor and it turned out great. This is my favorite Lenten dish.
This was very tasty, sophisticated and easy to prepare. My boyfriend was blown away. A few changes (for 4 servings): I used much less butter than recommended and added a tablespoon or so of olive oil. As suggested by users, I used roughly a half bottle of dry white wine, two cans of whole tomatoes (without the tomato sauce), 4 garlic cloves, red chili pepper and extra parsley. Also, I left out the cod because crab legs, bay scallops, mussels, shrimp and clams seemed more fun than plain old cod. Here in California, it's not terribly expensive to buy fresh seafood, although I could only find precooked crab legs. The crab legs make for a dramatic display. Since I detest white wine (rose might have worked though), I served this with a Barolo. It was healthy, delicious, and fun to eat!!
Doesn't sound tasty, but it is!
Incredible!! My kids told me this was "by far the best meal I have ever cooked!" I followed some of the other suggestions and added red pepper flakes and used clam juice instead of water. Used all fresh seafood and I did add a small can of tomato sauce to add a little more tomato flavor. Turned out just perfect and oh so yummy!! Thank you so much for the wonderful recipe!! This will be made again and again in my house..............
Awesome! I've made this almost 10 times now and I get rave reviews from everyone. I sub out the water with clam juice, add crushed red pepper, and use canned chopped clams and no mussels. Any seafood will do though! Excellent!
I had a lovely picnic with the love of my life (who happens to love mussels) by cooking this on a propane camp stove. It turned out beautifully. I left out the onions (my love doesn't love onions) and replaced the onions with onion salt. I used all chicken broth in place of the white wine as well. The dish was perfect, and was enojyed again the next day by adding another few pounds of mussels and reheating. What a wonderful dish...it's sure to be a staple in our house once we are married.
This is the best cioppino I have ever had and I have ordered cioppino a lot. The sauce was fabulous. I made the sauce a day ahead. At the dinner party I just had to heat the sauce up and throw in all the fish. Everyone loved it. In fact, no one talked for about 5 minutes, they were loving the cioppino so much. This is a real hit.
Very Good! I also agreed with other reviewers and slightly adjusted the recipe. Used a couple Tbsp of Extra virgin olive oil instead of butter and halved the recipe. Used 1 jumbo can of crushed tomatoes with basil and 1 14 oz can of stewed tomatoes. Didn't add any water, but used 1 bottle of clam juice. Added a tsp of better than bouillon chicken broth for extra flavor. Only had cod, scallops, and crab meat on hand so used that. Cut the scallops into quarters since they were so big. Added celery tops chopped and 2 handfuls of fresh spinach for extra veg. Topped with fresh chopped basil, parmesan cheese and a drizzle of balsamic glaze. Really tasty after these adjustments!
This was a snap to prepare. Served it last night for company and we all enjoyed it. I will definitely keep this recipe and make it again. It's a great meal for anyone who loves fish. I used little neck clams, jumbo shrimp, bay scallops and tilapia. Tilapia is not the best fish to use, but that was the only fresh fish available that was firm enough. I cooked the clams first, took them out after they opened, cooked the shrimp next, took them out, then the scallops and the tilapia. They all cooked very quickly. Thank you Star for a great recipe.
Fabulous!! I did add some red pepper flakes for some kick. Used a bag of frozen mixed seafood (mussels/shrimp/calamari/scallops) from Costco and made this recipe really affordable (I think the bag was $15). Will definitelly make this again.
This was absolutely wonderful. Just as good as I used to get at a local restaurant in San Francisco called Scott's. I had never attempted this before so I took some of the suggestions from other reviews and added clam juice and no water. My guest couldn't even believe I whipped it up in so little time. Very impressive and little work. Just make sure you have lots of napkins for the guest. I put in baby lobster tales and they were a bit of a challenge but worth it. Thank you for a great recipe.
Really good cioppino.
Absolutely wonderful! I tried a few times with butter and once with olive oil. Unlike the majority of reviewers I like butter-base much better. It was kinda watery otherwise. So: I'll stick to the original recipe. Definitely use fish stock instead of water (I use clam juice) or simply add more wine or chicken broth. One of our favorite dishes in the house (when we feel like splurging a little :))
i omitted the fish just because this makes so much seafood. Next time I will even omit the crabmeat and add lobster parts instead (with shell on) Broth is excellent with crusty french bread. I will add celery next time and a little red pepper flakes. Thanks.
My ITALIAN husband LOVED it!!!! I quote "This is definately a keeper..." Make any substitutions you want with the fish and it is still great. You don't have to spend a bunch of money to make it good. As the other reviewer suggested, use the clam juice. It's really good and easy.
I would rate this recipe 5-star except for the minimal tomato content. This calls for only one can (I made it for 6 servings) of crushed tomatoes, which doesn't impart the tomato flavor that cioppino should have. I made it exactly per the recipe but added a 14.5-oz can of tomato sauce and half a small can of tomato paste. That did the job for me.
This is the first recipe for cioppino that I ever made. I did not like the Cioppino that is in spaghetti sauce so when I found this one I thought I would try it. My family loves it! So much so that my husband and I used this recipe for a Cioppino Feed for my son's school. It was a huge success and everyone asked if we were going to do it again next year! I give it four stars because we made a few changes. 1. We split the butter into half butter and half olive oil. 2. We eliminated the water and replaced it with clam juice. 3. We added a lot more garlic. 4. Added diced celery to the onion and the garlic. 5. Added salt. 6. We also used crab legs instead of crab meat. Other then those changes we followed the recipe as written. Try this recipe, you will not be disappointed!
Every yr. I celebrate my b'day with a cioppino party. An expensive dish that required some clever thought. I have every guest bring a crab and a choice of one of the other ingredients. They love to participate, makes for a family athmosphere. This recipe is by far the greatest in my years of cioppino experience. This was my seventy second b'day dinner and I had to promise to envite the same people again. Five big shooting stars for this one. I changed nothing, added nothing. When I tasted the sauce, I was tempted to grab a loaf of sour dough and have at it. One thing, I allowed it to cook down a little so it wasn't so soupy. It clinged to everything and everybody. : )
This is my absolute favorite recipe on this site. Its a bit expensive because I like to use large shrimp and sea scallops. I usually add more chicken broth because I like a lot of "soup". You can use any type of seafood...this Cioppino is fantastic!
This is our new New Year's Eve tradition! We followed the recipe as is and it was AMAZING!!! You will not be disappointed in this dish. It is so full of flavor yet quite easy to make. Wonderful!
I made this following the recipe, no additions, and everyone loved it!
The whole family loved it and gobbled it up. I would have preferred more of a tomatoe-y thicker broth but it was good. However, extremly EXPENSIVE to make when you buy all the fresh seafood. I spent $90 just on seafood and I eliminated the cod.
Made this tonight and it was AMAZING!! Used shrimps, cod, scallops and 1 can (juice and all) of baby clams. I also used 1 250ml bottle of clam juice, instead of water. Used diced tomatoes and crushed tomatoes. As a side, we had thinly sliced fennel drizzled with olive oil. I also tried the stew with a touch of balsamic on it soo good!!
This was great! Used whole shrimp (w/heads) & crab legs. Added squid and crushed red pepper.
being tired of pre-packaged cioppino, i decided to give this a try...it's the best i've ever tasted!!!!! i'm not much of a cook, but it was easy and fast...and got rave revues from everyone in the household...i strongly reccomend this to anyone who likes seafood.....you can also add in your favorites, or use frozen mixes.....
Really good , I added double the wine and no water also next time I will add 1/2 the oregano I scooped some out. I like the diced tomatoes instead of stewed and clam juice instead of chk broth :)
Absolutely wonderful! I made a pot of this cioppino on Valentine's Day and brought it to my husband's office for dinner, since he had to work. A picnic basket full of this, warm crusty bread, and a bottle of wine...delicious! He asks for it all of the time now!
This was an expensive dish but was EASY and EXCELLENT! I had to make a few substitutions due to local availability and personal taste. But I don't think it matters too much which seafood you choose. I served with sour dough and a green salad.
I made this a few days ago and it was fantastic! I made a few modifications, 2 cups of super strong Greek wine (no water), and 2 sticks of butter...plus FRESH herbs. You must make this, its soooooo good.
Awesome!!!!! One of the best soups I have had. Strongly recommend.
Excellent recipe. I did it for my mother's birthday and she and my father were completely in love with this. I have to say I tweaked two things : as it was a bit too watery for my taste, I added a spoon of maïz. And I had no oregano but I used marjoram which is almost the same thing. Served this with rice. A HUGE success. Thank you for sharing.
This is without a doubt the best meal I have ever made. I made it for my family for mother's day and everyone loved it. I followed the recipe exactly and while this recipe is very adaptable, I wouldn't change a thing. Make sure to have bread for soaking the broth and have two big bowls for discarding the shells and tails. I used white crabmeat because it was cheaper than lump crabmeat and while it somewhat disappeared into the broth, I think it added to the richness of the broth. I was afraid one bunch of fresh parsley would be too much, but it wasn't. Everything tasted incredible. Everyone had seconds and there was only one bowl of leftovers, which still tasted great the next day. My dad, who is an amazing cook wants the recipe. While it is expensive, this is something everyone should experience at least once in their life.
The recipe was very good and my family liked it. It was 100% tastier the next day. I added some tomato paste to give some extra flavor. I also served over plain pasta with extra french bread. I would definitely make again!
I followed the recipe to a "t"...the next time I think I will use olive oil instead of the butter and clam juice instead of the water. We added about 1/2 cup more wine and salt to get the flavor where we were happy with it. Super base recipe...
This was amazing! I am a one star cook, boiled eggs are hard to get right, but this was easy and tasty! I only had cod and didn't use the white wine