Spicy Cioppino

EatingWell Serves Two

Your rating: None Average: 4 (125 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

9 Reviews for Spicy Cioppino

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.

Pretty Good, But Kind of Bland

I was not able to follow the directions exactly, so this might account for the somewhat bland taste. I doubled the recipe so I would have leftovers. I had to buy frozen scallops because they were the the only thing available. The stew was filling, and it wasn't bad, but it was also kind of bland. I think part of the problem was adding water to it. The water was necessary for the texture, but I think it literally "watered down" the taste.

If I make this again, I will definitely be adding some extra spices and seasonings, and I think I will use canned tomatoes with the juices instead of adding water.

Easy to make, relatively quick, filling

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