By Jeff Hixson on February 03, 2003
"You can adjust the seafood content to suit your taste"
Serving Size: 1 (1033 g)
Servings Per Recipe: 8
"This is so delicious. We added 3 heaping tsps of red pepper flakes because we like spicy cioppino. We also used already cooked and shelled crab to make it easier. For those who don't know, cioppiono (chuh-PEE-noh) is (by Webster's definition) an Italian or Italian-American stew made with tomatoes and a variety of fish and shellfish. I've only had cioppino in restaurants before now. This was as good or better than those I've had out."
"I made this for Christmas Eve. I am a Cioppino NUT and I am so disappointed in most restaurants. I spend BIG money for a watered down, lack luster dish and I am constantly sad. THIS IS NOT THAT. WOW!! What a PERFECT TREAT! I will NEVER again order this in another restaurant. This is a bit time consuming, but it's SOOOO worth the effort. DONT CHANGE A THING. Just make sure the seafood is Fresh and the wine you use is excellent. Thanks for MAKING my Christmas. My family was as happy as I was!!"
"Outstanding dish, liked by eveyone, even the non-seafood lovers. Used canned clams instead of live clams and mussels. Added 2 tsp. of Old Bay seasoning to give it a little extra bite."
"My good friend Deborah made this recipe for Christmas dinner 2003 -- "now why do they call him Mean Chef?" She made it with tons of fresh local Seattle seafood. It really was amazing, and I'd like to make it myself sometime too."
"Excellent. I made it for dinner last night for company and all requested the recipe. I didn't have any fennel and didn't have time to go to the market, so I left it out."