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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.



READER'S COMMENT:
"I used crab in place of scallops. It was a nice tastey dish. "
Spicy Cioppino

10 Reviews for Spicy Cioppino

06/16/2016
Anonymous
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
Comments
09/17/2013
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
Comments
08/14/2012
Anonymous
Lacks Flavor

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

Solid ingredients
Comments
01/16/2012
Spicy Cioppino

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

Comments
12/18/2011

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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