San Francisco Cioppino

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I've always wanted to make cioppino for my best friend because it's one of her favorites. I made it a couple years ago for her and it was a disaster!!!!! Do not use cioppino that calls for red wine,yuck! So finally it was my birthday yesterday and I made this for my best friend and it was a hit!!! Hallelujah! I used mussels, tilapia and logastino's and shrimp and paired it with crawfish bread. It's a keeper!

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I made this last night and it's so delicious. I added some old bay seasoning to the stew and also added plum san marzano tomatos. We omitted the squid and added haibut, mahi mahi, lobster and cod. SO GOOD!! I'm from the Bay Area (south of SF and I felt like I was in SF. Mopped it up with tons of Boudin Sourdough bread. I'm drooling just thinking about it.

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This recipe was so easy and so wonderful!!!!!!!!!!!!!!! I will be using this recipe for many years to come. Thank you Food Network!!

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I made this dish for Christmas Eve Feast of the Seven Fishes. My family went absolutely crazy. Having been spoiled by the best cioppino in San Francisco - found at Scoma's - I hoped this would measure up. It not only did that - it blew everyone away! I made some minor changes - I used canned San Marzano tomatoes, as winter tomatoes would not work in my mind. Also, when the base was complete I felt it would be better if I pureed it. Other than that, I followed the recipe with outstanding results. A keeper!!!

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I made this with only a minor adjustment, using top quality canned plum style tomatoes, I will eliminate the fish sauce and use only wine and 1 can of chicken broth as the fish sauce made it too salty. The fish was crab , shrimp, clams, scallops and cod and was so rich and tasty it will be a favorite to make from now on. I used half the quantity of fish and there was plenty for 3=4 people with a salad and bread.
We are only 40 minutes from San Francisco so now we don't have to spend the money there!

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Easy to make and it was delicious. My family likes a little more spice to fish stews and soups, so we added a bit of red pepper to make it a bit more "Fra Diavolo." Definitely would make this again!

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Me and the signif decided to invite my parents over for dinner on Valentines. Huge amount of stress because my parents know how to cook, and I have been feasting on my mom's cioppino since birth. The recipe went off without a glitch. We followed the directions down to the minute except we added red pepper flakes and halibut instead of scallops.

Only downfall was we used jumbo prawns(HUGE and they actually ended up being overcooked. I would suggest adding them right at the very very end. I think everything kept cooking while we plated.

All said and done it was so yummy I had to make an account and write a review.

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I made this recipe for a friend's birthday party - It was a hit. I was just asked yesterday to PLEASE make this for Christmas dinner. It is a no fuss straight to the point Cioppino - I reccommend at the point when you add the garlic to ALSO add the crab butter (saffron yellow "fat" contained inside the shell of the crab - it adds a distinctive flavor and I highly reccommend it! 5 STARS!!!!!

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I am not a great cook and my family loves seafood. I made this for my husand tonight and we both were floored at how great it tasted. This is an easy and quick recipe. It took me about an hour to make and there is not a ton of prep work. I highly recommend it!!!!!

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This was my first time making Cioppino. My family loves seafood. I made white rice with this recipe and served it with sourdough bread. I even got the thumbs up from my mom and we are hispanic. We are going to make this recipe a tradition in our family. It took a little time, but it was not rocket science. The thanks from my family made up for the time I spent in the kitchen. I even doubled the recipe and added baby clams and subsituted the clam juice with a can of chopped clams. GREAT !!!!!!!!!!!