Halibut and Cioppino
Show: Tyler's Ultimate
Episode: Ultimate Cioppino
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- Recipe categories: Sausage, Fish, Halibut, Shellfish, Vegetables,
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Average Rating:
Total Reviews: 29
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By booker3535_10820566
san pedro, CA
on May 29, 2011
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fantastic recipe. spanish chorizo is key or you can use portuguese sausage as well. for the traditionalist brothers and sisters in NoCal, this version doesn't taste like tomato soup with seafood in it like I had at Fisherman's Wharf. It is heartier and has much more depth than the "traditional" Cioppino.
By drckbdrj
Chicago, 40
on January 23, 2011
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Not sure I have ever had Chipino ... but, this is a d e l i c i o u s stew!!! I absolutely loved it. I guess some of the negative feedback is from traditionalists or people who are upset by the cost? I modified to include more shrimp and no crabs... I highly recommend it!!!
By eeherre714
85248
on December 23, 2010
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this was an awesome and delicious dish...
By jvictortx
Monticello, FL
on October 01, 2010
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I read some of the reviews and some did not like the recipe!
BUT IT WORKED FOR ME. Great fun putting it all together. I enjoy a challenge in cooking and this was super. Very Tasty! Delicious !
I used Snapper rather than expensive Halibut. Cooked crab for the first time and it worked. My Sweetheart was very impressed and delighted that I had tried this Ultimate Recipe.
Even Made Fresh Bread. Love your Show Tyler!
JRTX
By ttesta_9401416
cortland, NY
on May 12, 2010
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I don't think so!!!!!!!!!!!!
By julia'schild
Laguna Beach, 43
on May 12, 2010
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I love cioppino, but I'm no traditionalist. I was totally prepared to love this version of one of my favorite dishes. I'm sorry to say that this was a total disappointment. If you've ever had a really great cioppino in California, you won't be happy with this recipe.
By lahazel_2000_12...
pasadena, 43
on April 20, 2010
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We love this Recipe, but i used Prosciutto instead of the Chorizo. Ummm.... I'm making it again :-
By orobinson_12726865
Edison, 70
on March 11, 2010
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I thought this tasted great. I used Spanish Chorizo and it just added a delicious, salty flavor. While being pointed out by one reviewer as not being caught in SF Bay, it did its job in this recipe, just like all the vegetables used. I don't think garlic, tomatoes, onion, celery, etc. are caught in SF Bay either, but they all belong in the dish. If you make it, be sure to use Spanish chorizo and not Mexican.
By jayp
san francisco,
on January 14, 2010
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Tyler got one thing right - this dish originated as a compilation of the fisherman's daily catches. At no time then or since has chorizo been caught in the SF bay. It requires a lot of hubris to change a dish with SF historical significance.
By alex.m.miller_1...
Philadelphia, PA
on January 01, 2010
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I agree with what others have said. The soup itself is fantastic. It's rich and hearty, very much reminiscent of chorizo. But chorizo is such a dominate flavor that no seafood essence comes through in the broth at all. If money's no object, then by all means cook this as often as you want. For me, a $50 recipe should highlight those ingredients. Here the seafood is just covered up. I'd make it again, but maybe with just shrimp or even bay scallops, something cheaper where I wouldn't feel as wasteful.