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Jan 7, 2007 04:21 AM

Cioppino and Bouillabaisse

I know the difference between the two, based upon ingredients, and I've eaten Cioppino in a number of restaurants. I've never had bouillabaisse in a restaurant acutally. I'm looking for recs for good versions of both of these dishes in L.A.--between Hollywood and the beach-- and the valley -- between Calabasas and Studio City.

Here's my issue... I'm not a huge clam and mussel person, so if by some miracle, there are places that include a larger array of seafood in their dishes, they would be preferrable, as I usually tend to ask the kitchen to leave out clams and mussels... Yes, I know this defeats the purpose of ordering a fish soup/stew, so please save the criticism and derision... Eat, and let eat! TIA!

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  1. Literati II almost always has a Cioppino on their menu.

        1. re: Al Bondigas

          Well, certainly you'll find some in Spain. It's the Spanish version of shellfish soup.

        2. re: mc michael

          There is also a Greek version called Kakavia, made with fish, shrimp,mussels,clams and lobster and variations there of//

        3. This Tuesday, the 9th, Bluewater Grill in Redondo Beach is having a Bouillabaise vs Cioppinno evening comparing the two fish stews.

          1. Mimosa, on Beverly, has bouillabaisse on Thursdays, Fridays, and Saturdays. Their menu says that their rendition has scorpio fish, rock cod, monkfish, shrimp, scallops, and mussels. I haven't had it in awhile, but I do remember liking it a lot.

            1. Musso & Franks used to have a great Bouillabaisse... Haven't been in years but they're worth going to regardless... if my memory serves me correctly, they included nice pieces of duck in their version...