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San Francisco Cioppino Recipe

San Francisco Cioppino

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on August 07, 2007

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    This was such a good recipe! I live in San Francisco and am always on the hunt for the best cioppino -- and I must admit, I haven't found one that beats this yet. It's a bit pricey to make, but in my opinion, worth it.

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  • on January 07, 2007

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    Served this to my family for Christmas Eve this year. Everyone said they loved it. I used mussels,clams,crab,cod,shrimp and scallops. I buttered, rubbed with garlic seperate slices of the sourdough bread and placed it in the bowl before adding the cioppino. Read somewhere that it is traditionally served that way although I think I would prefer it not in the bowl. I enjoyed spending the time to make and everyone thought we should make it a family tradition to serve it every Christmas Eve.

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  • on December 25, 2006

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    This was excellent, although not inexpensive. I altered the recipe slightly. I did not use mussels, but used king crab legs (in chunks, shrimp, clams and a firm white fish (of your choice. I also added 1/2 green pepper along with the other veggies. You can make the soup part a day ahead, chill and then reheat....adding sea food at the end.
    I will make this again.

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  • on January 07, 2006

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    This recipe was fabulous! It was easy to prepare and tasted better than most restaurant dishes I have had. I made it for a dinner party and everyone asked for the recipe! I served it by placing a small portion of angel hair pasta (1/4 Cup in the bottom of the soup bowl and then placing the cioppino over the pasta.

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  • on April 23, 2005

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    I loved this dish. It was super easy to make and goes with anything like pasta, rice, bread, etc.

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  • on February 19, 2005

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    Just like my dad would have made.

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  • on January 09, 2005

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    Having read other reviews, I added a healthy pinch of red pepper flakes; poor quality fresh tomatoes required substituting good canned plum tomatoes, crushed. But this is a winner. Sea scallops, mussels, clams, shrimp and chunks of grouper on the broth made an impressive show. Sourdough bread is essential!

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  • on December 23, 2004

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    My italian family loved this recipe. It is now going to be part of our tradtional xmas eve dinner.

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  • on October 20, 2004

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    I couldn't believe how easy this was to make. If there's another recipe out there better than this I would have to question it. Make sure you find the sourdough bread because you will need it to soak up the broth.

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  • on October 15, 2004

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    We liked this, but it needs more spice. Could easily be kicked up. LMyers, Texas

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