This is a stew which originated in San Francisco called cioppino. It's wonderful served with crusty bread for mopping up the lovely juices.
Something else. Fantastic!!! I made a few changes. I simmered the stock for over an hour, until we were just about ready to eat, and then added the fish (took order from another recipe) first the clams for about 5 min, till they start to open, then the crab legs (about 1 minute) then the mussels, prawns, squid, scallops and cod. Cook stirring frequently until the mussels open, the prawns curl and the squid and scallops are just firm (about 3 minutes). Everything was cooked just right and the flavour.......wonderful!!! The recipe served 6 adults and we had a little left over. I took some of the stock and cooked some extra prawns in it and then added the rest of the prawns and fish and warmed it up.....it was wonderful even as a leftover. - 21 Jul 2008
Altered ingredient amounts. I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavour and I used olive oil, and just a couple knobs of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the prawns, scallops, fish and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of crushed chillies for a little more heat. I'll definitely make this again. - 21 Jul 2008
Used different ingredients. This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such as using all wine and no water and I added lobster stock to enhance the seafood flavour. The one thing I will change the next time I make this recipe is to use olive oil instead of butter and reduce the amount of fat to 4 tbsp. The large amount of butter made this recipe very, very rich (the seafood is rich by itself it does not need excess butter) and I noticed a layer of fat on the top of the stew (I did not find this appetising). - 21 Jul 2008