Spicy Cioppino

EatingWell Serves Two

Your rating: None Average: 3.9 (129 votes)

San Francisco's Italian immigrants developed this stew to use the abundant local seafood. We've opted for farm-raised tilapia and scallops, but feel free to experiment with whatever is fresh.

"I used crab in place of scallops. It was a nice tastey dish. "
Spicy Cioppino

10 Reviews for Spicy Cioppino

Tweeked spicy cioppino

I added 8 oz of clam juice for the water, one 15 oz can of petit diced tomatoes with zesty jalepenos for the tomatoes, one 8 oz can of tomato sauce a pinch of cayenne and a dash of red pepper flakes. Cooked this down a bit and it was spectacular. I added 1/2 lb of shrimp about 6 scallops, clams cooked in their shell and 1 lb of haddock at the end,

Great basic recipe
Garlic is the answer.

The recipe doesn't include garlic, but I couldn't imagine making a seafood dish in white wine broth without it, so I added two diced cloves in with the wine and it was DELICIOUS.

Affordable, quick, delicious
Lacks Flavor

Bland. I would probably switch out the tilapia with something else as well. Overall needs more flavor.

Solid ingredients
Spicy Cioppino

Added crushed red pepper flakes for more zip. Next time use shrimp and scallops. Very delicious!


This was a very delicious dish.
I doubled the recipe (and doubled the scallops/tomatoes again), omitted the water and used the tomato juice from the tomatoes, used a Hungarian Hot Paprika. Full of flavor and spice.


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