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Spicy Cioppino

EatingWell Serves Two

Your rating: None Average: 4 (109 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

9 Reviews for Spicy Cioppino

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.

Comments
04/27/2011
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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