6 Reviews of Cioppino, Seafood Stew

From: Linda Smith

On Oct 16, 2002

I have made this recipe for ciopinno for 25 yrs., and it is wonderful! Don't be put off by the lobster...the broth is great and stands on its own. I usually use swordfish or halibut, along with the recommended shellfish, but any addition won't disappoint, even some steamed redskins!

From: Jan Morrison

On Dec 30, 2004

I used blue crab instead of the lobster, but only because we had lobster the night before. Also, did not use the tomato paste. My suggestion is not to under cut the seafood. Also, put the soup base on to simmer for a couple of hours before adding the seafood. Added additional water and didn't hurt the flavor in the least.

From: Chef #196661

On Feb 14, 2007

My husband thought this was the best cioppino he ever had, except it was a little too lemony. I think a would squeeze a little bit of lemon juice rather than add the whole lemon. Other than that it was excellant!

From: cookinmom76

On Jun 12, 2009

This was delicious. I had to pre-cook my mussels, but they still worked out well. Even my mom who doesn't like fish enjoyed it.

From: sjmac

On Feb 9, 2008

This is one of our favorites. I make it when I visit my beach house in Thailand. All the fresh ingredients are readily available in the wet market and it is easy to put together. We've add a few shakes of Tobasco sauce and spicy tomato sauce to give it just a bit more flavor. It gets better as left overs.

From: Chef #182402

On Dec 29, 2004

Wonderful recipe!!