Seafood Cioppino Stew

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Beautiful! What a wonderful meal. Easy and quick and full of flavor.

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When I first read the ingredients and saw that there was beef stock in it, I thought the same thing, @ whisking, that it would be too strong. I would use a vegetable stock too, or make my own fish stock. By fish heads or a few fish to add to the stew and use the heads and fish bones and make stock. Easy peasy!

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My 8-year-old begs me to make this for him. We all love it. I found the broth came out just right--not too thick and not too thin. Fabulous!

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This was a good recipe except for the beef stock - the strong flavour overshadowed the more delicate seafood. I tried the same recipe using a mixture of clam juice, vegetable broth and water and it was much better.

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My wife and I tried this Cioppino with Red Snapper and Clams. Very tasty! Next time we are going to add a few more different types of seafood. This is a definate must try.

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this was awsome! I recomend this to everyone. I made it for my mom and i and we absoulutely loved it. i mad a couple of changes, i put pasta in the soup instead of having bread but i made sure i cooked it on the side i wanted to make sure i did not make the soup to starchy. i also added cooked lobster that made it fantastic. There was one LITTLE problem and i mean little i am not a huge fan of tomatoes in soups and it had alot of tomatoes. so if i had a recipe with maybe a little less tomatoes like 2 cups instead of 4 that might be a little better. AND IT WAS SO EASY AND A LITTLE EXPENSIVE. BUT IT IS WONDERFUL!

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I made this for a Christmas get together and it was a huge hit! I added some stuff that I thought would make it even better....I always make it my own....and it was fantastic!

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This recipe is terrific! All the flavors come together so perfectly and the flavors don't overpowers each other. We added chorizo sausage and it kicked it up a notch as far as flavor and spiciness. my wife is an awesome cook and makes MANY of the recipes found on foodnetowork.com and the various tv shows. This is definately in my top 5. The recipe is very flexible as far as what seafood is available. Last week we made it with Mahi Mahi. I think using whold blue crabs broken in half would work out well also. It's the perfect comfort food and reminds me of sitting outside near the ocean.

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This is a great dish. The only change I made was to first simmer the beef and clam broths with shrimp shells and some chopped onion. I strained the broth and used it as called for in the recipe.

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Can't let this pass. Paula gave an Urban Legend like explanation of the origin of the term cioppino as coming from the fishermen calling for all to "chip-in" to make the stew. I'm not that gullible. It has it's origins in Italy, around Genoa and refers to chopping as in chopping the fish for the stew, in the local dialect.