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I hadnever made cioppino before. I drove two hours to the closest freshest seafood and went for it. It was the most expensive pot of soup I have ever made and worth every penny of it. Excellent flavors and the spices really make it. I did up the red pepper flakes as we like things with kick and added a little can of V8 during simmering. Leftovers were consumed quickly and DH's best buddy is asking when the next pot is being made and if he can self-invite himself to dinner. Served with garlic bread and it was needed to wipe the bowls clean.

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AQueen December 30, 2010