Recipe by: DeeDee Henderson
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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...
It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.
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...
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, Jus...
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 teasp...
It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.
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. Tradi...
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...
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...
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 fl...