Seafood Cioppino Recipe

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. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.

I added tomato paste (4T.) to tender onion/garlic, etc mixture. Also, used fresh chopped basil vs dried. To give sauce more heat I added 1 minced scotch bonnet pepper. This was worthy of 6 stars!!!

WOW!!! My new favorite seafood recipe. This is a go to dish to impress any and everyone. I allowed the sauce to cool for 1 hour and then re-heat to add seafood. I also used fresh clams. I should suggest adding them 3-4 minutes before shrimp and fish so they open about the time the shrimp are ready. My fish of choice os Tilapia. Also, I used head-on shrimp because I like the extra flavor headed shrimp add to the sauce ( New Orleans secret). It does require that you peel and de-head the shrimp AFTER cooking - to be a good host ;0). But it is worth the effort since so much of the shrimp sweetness is lost if you cook shrimp after you have peeled them. Try it once and see if you agree. We served over linguini and it was amazing. Thank you for adding this to my list of favorites.

I made this for my sister reunion and everyone loved it! I also subbed chicken broth for the water and would consider clam juice next time. I started the broth too late so only had about 30 minutes instead of 1-2 hours to simmer. Used halibut instead of cod and it was delicious.

Used a can of San Mariano tomatoes, x3 fresh herbs and blended after it cooked before adding shellfish, halibut and two local rock crab (alive). Super rich broth. Excellent

Afyer looking Hi and Low for a recipe similar to my great - grandmothers (who took her recipe to the grave), I gotta say this was definitely it! That being said, it is definitely not for the faint of heart wallet wise, so this would certainly be a special occasion type of meal. But oh man! The longer everything simmers, the better the flavors meld together. I didn’t add any of the seafood until the last 5-7 minutes because lets get real here, who's honestly likes overcooked rubbery shrimp, clams, crab, scallops, etc? I also added a little extra red pepper flakes as a personal preference because I like the broth with a lil kick and zing to it. Definitely a keeper!!!!

I loved it Substituted the cod for 8 oz of lobster and 8 oz of snow crab

I made this for Christmas Eve and everyone loved it! I used the clams, scallops,muscles , shrimp and tilapia. The only thing I will do different next time is to cook the muscles by themselves first then the rest of the seafood. I found that the shrimp in particular, over cooked while I was waiting for the muscles to open up. Couldn't find a fresh red chili pepper so I used hot pepper flakes instead- it added just the right heat!

Excellent! Having made Cioppino a number of times and had it served to me on Pier 39 in San Francisco and elsewhere, I have perfected it! Using the above recipe, I increased the amount of tomato sauce to a large can (28 oz.), used garlic flavored diced tomatoes (2-3 cans) and substituted chicken broth (leaving out the white wine for a few non-alcohol consumers that were in attendance - never missed it!) Seafood as recommended, added snow crab legs, live clams, and live mussels and used bay scallops as well as a lot of raw shrimp. (2 bags of 41-50 ct.). A party of 15 for watching NCAA Basketball tournament all raved about it and wanted the recipe!

I will make this again for sure. It was delicious. I did make some minor adjustments for convenience. I used a can of clam meat, about 12 - 14 ounces from Bumble Bee. This added a lot more of them than the suggested 18 clams. I also found it was not that convenient to buy just 18 mussels so I bough a 2 # bag and used all of it in the stew. I did include the cod even though that was optional. I took this to a family dinner I was invited to and everyone raved about it.

This came out great. I took the advice from another reviewer and substituted chicken broth for the water and did not use a red chili pepper but instead 3/4 tsp. of crushed hot peppers. Can't wait to make this again...it was a big hit!

Honestly, I felt I was at a high-end dinning restaurant tonight when I made this recipe to celebrate our 25th wedding anniversary. It is superb! I didn’t have red pepper so I used paper flakes instead, and added a bit extra paprika. Other than that, followed it to the T. It is in our “Favorites” now!!

My dad loved this dish. We didn't have cod or clams, I added tilapia and a few extra mussels. Dad likes food a little on the spicy side, so I added a couple pinches of red pepper flakes and cayenne. He said it reminded him of the boils he used to have in Louisiana while stationed their.

Made it once, already bragging about it.

Should be more precise with the cooking times of the seafood instead of saying “add seafood & cook till done”??

Can’t wait to make this again soon.

Great recipe. Substituted a jalapeno pepper, sliced vertically, seeds removed and then diced instead of the red chili pepper. Also used pre-cooked mussels. I can see why some reviews said not to use cod. No real flavor. May try to salt and pepper and let stand prior to adding into the mixture. Per my wife, this is definitely a do over.

We didn’t change a thing, and this was absolutely DELISH!!…. We made it for ourselves first, but will look forward to serving it to company…. We wholeheartedly recommend this recipe.

I usually make this in the winter months. I followed the recipe pretty closely and it is always a hit with my family around the Christmas holiday. I added 5 types of shellfish and codfish chunks. This seafood soup eats like a meal. Wonderful!

The meal turned out fantastic! Made it for my Wife’s Birthday dinner last night & she was very impressed. Followed the recipe to the T, however I substituted the clams for 2 Dungeness crab cluster’s (our favorite) Very happy with the results. Will do this again! Thanks