This delectable fish stew is a delicious and impressive dinner party dish served in large, shallow bowls alongside crusty sourdough bread, a green salad and chilled white wine. You can vary the seafood according to the catch of the day.
Cioppino is a seafood stew that originated in the 1800s from Italian fishermen who settled in California.
Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often...*grumbles*... - 05 Aug 2004 (Review from Allrecipes US | Canada)
This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks - 29 Dec 2004 (Review from Allrecipes US | Canada)
This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive. - 19 Dec 2003 (Review from Allrecipes US | Canada)