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Cioppino and Bouillabaisse

Emme Jan 7, 2007 04:21 AM

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. n
    ninja RE: Emme Jan 7, 2007 05:58 AM

    Literati II almost always has a Cioppino on their menu.

    1. m
      mc michael RE: Emme Jan 7, 2007 07:05 AM

      Don't forget zarzeula!

      3 Replies
      1. re: mc michael
        Al Bondigas RE: mc michael Jan 7, 2007 05:28 PM

        Where's Zarzuela?

        1. re: Al Bondigas
          mc michael RE: Al Bondigas Jan 7, 2007 05:33 PM

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

        2. re: mc michael
          Hue RE: mc michael Jun 2, 2007 10:04 AM

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

        3. p
          Philly RE: Emme Jan 7, 2007 04:25 PM

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

          1. j
            jacinthe RE: Emme Jan 7, 2007 06:59 PM

            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. b
              bulavinaka RE: Emme Jan 8, 2007 12:10 AM

              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...

              1. o
                Ollie RE: Emme Jan 8, 2007 01:29 AM

                La Frite Cafe in Woodland Hills on Ventura Blvd. on Fridays During winter for great Bouillabaisse!

                1. HPLsauce RE: Emme Jun 2, 2007 08:49 AM

                  I like the bouillabaisse at Cafe Stella.

                  I recently tried the one at Musso & Frank (mentioned above) and will not be ordering it again. Sad, because the sauce / broth itself was quite good. The fish was overcooked and some of the pieces were rather ... fishy ... with a mealy texture that I reckon might be evidence of freezer burn. The clams were good; the shrimp were okay though overcooked. What should have been a nice touch - slices of lobster tail in the shell - were (say it with me, kids) overcooked. Bit of a theme. Certain of these sins might have been forgiven had the price been, say, half of $34. The martini was good, though (and a comparative bargain at $7.50).

                  There's a restaurant in Westwood where I had a fantastic cioppino a couple of years ago. Sadly I don't recall the name or precise location.

                  1. tony michaels RE: Emme Jun 2, 2007 09:53 AM

                    Might as well link this other recent thread on the very same subject (and this thread has a lot more replies) for future Hounds use: http://www.chowhound.com/topics/38668...

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