Cioppino Recipe

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.

Amazing soup!! With some changes! I followed the suggestions of others as well as adding my own favorite tricks to add depth of flavor. First, would double the broth and replace the water with wine. Olive oil with a few pads of butter instead of so much butter. I would also add a dollop of Dijon mustard (whisk into the broth), a tsp of fish sauce, and old bay- these really add depth of flavor. Clams and mussels went in first, then I added the rest of the fish (I left out the crab because it’s pricy) and would add the scallops at the very end and only cook for 2-3 minutes. Personally, I used chopped leek instead of the onion and was really happy with the outcome! I loved this soup so much, it was so easy, can’t wait to make it again!

This is delicious. I made several additions.. thank you everyone for your suggestions 🥰So, I used all the butter and maybe a little more..this gave bouillabaisse vibes without the saffron.. yum, I added shallots, 2 decent sized ones, I did 5 huge cloves of garlic, I used 2- 20 ounce cans of diced tomatoes, I had homemade chicken stock but took the suggestion of others and poached each and every piece of fish and crustacean in my chicken stock and made it into a seafood stock which was perfect because I was able to slip the shells off of the prawns, the lobster and the some of the crab easily while adding rich seafood flavor to my stock. I added only one cup of a very buttery Chardonnay and about a 1/4 cup of a good sherry and skipped the water altogether… I absolutely added the Old Bay seasoning, maybe a tablespoon and about a teaspoon or more of red pepper flakes. My husband likes this with angel hair pasta, so I cook it al dente added more fresh parsley and a drizzle of olive oil then off to the side I build all of the seafood and fish then fresh grated parmigiana reggiano more parsley and a squeeze of fresh picked lemon. This was delicious, flavorful and better than any restaurant or jarred cioppino sauce I’ve ever had!! Make a few adjustments and make it your own but, whatever you do add the butter, (I used grass fed ) you will not regret it.. Better than boullibase, this is a rich beautiful silky sauce that compliments your fish and seafood of choice. Enjoy with a crusty sourdough bread and a buttery Chardonnay or bubbly champagne.

I've made this recipe 3x. The first time exactly as written and it was very good. I know I made some slight variations the 2nd time but I can't remember what they were. This 3rd time I omitted the water and chicken broth completely and substituted with homemade shrimp and lobster broth. I also took ROTED's suggestions and used 1 28oz. can crushed tomatoes and a 14.5 oz can of stewed tomatoes. The stewed tomatoes did have garlic, basil and oregano already in it. I still added the herbs called for in the recipe. However when adding them to the pot I made a well in the middle of the onions and poured the herbs directly on the pan bottom. Stirred this lightly for a few seconds to release their oils, and they became fragrant, then incorporated in to the onion mixture. I also added about 1/2 tsp of red pepper flakes to give it just a little kick. For wine I used a Sauvignon Blanc. I made the broth the day before our dinner party but I did simmer it for an hour when first made and than for another hour before dinner. For seafood I use whatever I find fresh. But always clams, muscles, scallops and shrimp. I've also added cod, lobster and calimari. Side note.. Because I made my own seafood broth I did end up adding salt to the broth.

I made this as the first entree to "The Feast of Seven Fishes" dinner I celebrated with 3 couples (6 people total). For most dry ingredients, I cut the recipe in half. However, for the stock I used all Seafood Broth (32 oz) plus 2- 14.5 oz cans of diced tomatoes. I used 1 cup of wine (Chardonnay) and no water. For the seafood, I added the Raw Shrimp (3 per person), cod, mussels (about 5 per person), and Bay Scallops (4-5) per person). I left out the crab (too expensive) and also the clams. I also took the advice of several other reviews and used olive oil and 2 oz of butter, doubled the garlic, added some Old Bay seasoning, and a dollop of Grey Poupon. I also took the advice of putting in the mussels about 10 minutes before the rest of the seafood. I served with crusty bread. This is about the 4th time that I have prepared this for the Feast and the comments were that this was one of the best tasting that I have made. I had about 2 cups left over for lunch the next day.

Some necessary changes: - Use 1/4 stick of butter, and then add use some olive oil to taste - Avoid harsh yellow onions - Add 1/2 of small can of tomato paste - Add 5-6 cloves of garlic, not 2 - Add 1 tsp of salt - Add 1/4 tsp of black pepper - Add 1/4 tsp of red pepper flakes - Use whatever other seafood you have!

Did Real crab, real herbs/tbs pepper plant seasoning/tbs Cajun spice, tsp cumin. did the base the night before, left on the stove to cool, Turned on the heat 2 hrs before serving, added the seafood cold in the cooled pot, everything came together beautifully Dinner for 25 BOMB. Everyone said it was their favorite ever and there were some challenging palettes in the bunch.

Amazing! Better than 5 stars! Made for a party of 9 adults and doubled the recipe which was way too much but everyone took home leftovers so they were happy. I had to use a huge canning pot to fit it all in. I used frozen loganstino defrosted in lieu of crab, pre frozen thawed calamari (which next time I'll leave out altogether), and frozen sea scallops thawed. Nobody noticed and it didn't impact the dish at all. Timing is important here and I let the mussels and clams start to open first before adding longastino, shrimp and cod. If you prep everything in advance this takes very little time to cook and is ready quickly. Very impressive dish! Served with crusty bread and it was amazing. Was told this was the best thing I've ever made :)

I was hesitant to make this since one of my kids does not like seafood and another is a hit and miss seafood person. I was amazed because the child that does not like seafood had THREE bowls of this. The other had two! In fact out of 5 people only one had one bowl (it was a pretty full first bowl though). The changes I made: 2 1/2 cups of white wine, no water; a 32 oz jar of pasta sauce instead of the other tomatoes; added 2 TBSP Old Bay Seasoning, I did not have fresh parsley so I added 8 TBSP dried parsley, and sauted scallops in 1 TBSP butter and then used that butter to saute clams. Since I used frozen mussels that said it's best to use from frozen, I followed its directions and microwaved them then dumped the mussels and half the sauce in the bag in the soup. I used frozen shrimp and clams (thaw before adding). Followed the directions for thawing shrimp and clams. Added seafood in this order: clams (after I sauted them and threw out any that did not open), mussels, shrimp, scallops (after sauted) and then 2 inch chunks of fish.

I never give 5 stars, and this gets 5 stars. I read through the recipe and thought, "okay, this'll be good" My picky kids loved it, my picky wife loved it, and I-- an Alaskan, who has VERY high standards for seafood dishes -- LOVED it. I did tweak the recipe, based on earlier reviews and what I had on hand: olive oil instead of butter, no fennel on hand (?) so I used celery, bell peppers, and extra garlic to beef up the vegetable content; added salt and pepper to the cooking veggies; and loaded up the pot with mussels, salmon, and frozen shrimp. One large 28 oz. can of high-grade Italian crushed tomatoes, one 14 oz. can plain ol' regular diced tomatoes, one cup of red wine, one cup of white, two cups chicken stock, and no additional liquid; I let it simmer and reduce for over an hour before adding the seafood. Served with fettuccine and fresh sourdough bread. This may be the best, most well-received dinner I've ever cooked! Totally worth the relatively little effort required to concoct this fabulous meal. I've already had requests to make this again in the very near future.

This was an ambitious recipe but well worth it. I got the inspiration from a local French restaurant that serves Seafood Cioppino. I made it as a 2nd Thanksgiving dish since one of our friends is vegetarian and I wanted to make something special. I really enjoyed this delicious Cioppino/boullabaise, as did my spouse and our guests. It is a new favourite. Mind you, it is not cheap. I got lots of help and tips from the seafood dept. Staff person at my local grocery store. I actually combined 2 different recipes. Definitely, no need to add water. I used a stock made from salmon fish heads and bulbs of fennel. I used fresh thyme but couldn't find fresh marjoram. I added a can of diced tomatoes and tomato paste as the chef at the restaurant where they make this dish gave me a tip about thickening the broth. I used a combination of fresh and frozen ingredients like frozen scallops, frozen shrimp, fresh cod, crab pieces, fresh mussels. As suggested by the seafood dept. fellow, I steamed the mussels seperately at the very end so that they wouldn't be chewy. The mussels also add to the presentation. My friends were impressed. This was a restaurant quality dish and I generally don't even like tomato based seafood dishes. This one is a keeper. Can't wait to make it again. Got the ingredients ready for take 2. Going to use fresh scallops and halibut broth/stock this time.

I've been making this for 20yrs. It's amazing

Even my skeptical roommate approved.

Made it for brunch — huge hit.

Literally WOW 😱

Omitted the clams and substituted calamari rings and used crushed tomatoes otherwise followed recipe. It is expensive especially fresh crab meat and scallops. One caution; does not freeze well. Freezing ruins seafood textures.

Very good. I used canned crab meat, mussels, shrimp and fresh caught bluegill. Scallops and clams were too expensive. Clam juice instead of water. Sprinkle of red pepper flakes. Don't forget good bread.

Absolutely delicious and so simple.

As good, or better, than San Francisco. Expensive to compile but worth it for a special meal.

Wow, I tried making this easy Cioppino seafood stew for the first time, and it was a real winner!