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!
Delicious! Big time Cioppino Fan anf I have to say that this is the best! Add a lot lot more basil then called for and perfecto. ! But that is my taste, it is still magnifico!
excellent ! Served with Boule bread homemade and a medium cabernet
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.
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.
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!
Living and working by Yaquina Bay, in Newport Oregon, we have a wide variety of fresh seafood available all year. I used steamed Halibut, left over from last night and freshly steamed clams and oysters, shucked because we didn't want to dig around with the shells. Served over a small bit of sticky rice, it was amazing. Definitely a dinner party recipe. Looking forward to Dungie season!
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.