Welcome friends, today I want to share with you one of my all-time favorite seafood recipes – an unbelievably delicious, but easy Cioppino Recipe! If you’ve never heard of this dish before you’re in for a real treat.
Cioppino is without a doubt one of my favorite Seafood Stews and very similar to its French cousin, Bouillabaisse. However, Cioppino originated in the city of San Francisco in the late 1800s. Cioppino is a savory seafood stew created by Italian-American fishermen. They combined various types of fish and shellfish in a rich, tomato-based broth, resulting in a flavorful and hearty meal that has been enjoyed for generations.
This easy Cioppino Recipe is perfect for any occasion, whether it’s a simple family dinner or a special gathering with friends. The combination of tender seafood, fragrant herbs, and tangy tomatoes creates a harmonious blend that will have your taste buds singing.
And don’t worry if you’re not an experienced cook – this recipe is straightforward to follow, ensuring that you can create a restaurant-quality dish. Get ready to embark on a delicious culinary journey as we dive into this incredible and easy Cioppino Recipe.
If you're a seafood lover, this Cioppino Recipe is a dream come true. The dish is packed full of delicious seafood, including shrimp, scallops, mussels, and fish. The broth is also full of flavorful herbs and spices, making it a truly unique and tasty meal. Cioppino is typically served with a hearty bread, perfect for soaking up all the delicious flavors. So if you're looking for an amazing seafood recipe, be sure to give this Cioppino Recipe a try. You won't be disappointed.
6Green Scallions cut into ¼ inch slices green part and white part separated
2tablespoonsGarlic minced
2cupsChardonnay
4cupsTomato Juice
2cupsTomatoes peeled, seeded and cubed
1poundGrouper cut into ½ inch pieces
1poundMahi Mahi cut into ½ inch pieces
1poundSea Scallops 30/40 ct.
1pound#U-15 Shrimp peeled and de-veined
24Mussels
2tablespoonsParsley Leaves freshly chopped
1poundSalmon cut into ½ inch pieces
Salt and Pepper to taste
1 to 2ouncesSambuca Pernod or any anise flavored liquor
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Recipe Instructions
In a stockpot or Dutch oven, heat the olive oil and when hot add the onion, cook for a couple minutes until translucent. Add the fennel, bell pepper, white part of the scallion and cook for 5 minutes. Add the garlic, and basil when fragrant, add and Chardonnay, bring to boil and let reduce for 5 to 10 minutes.
Add the tomato juice and tomatoes and bring to boil.
Add the shrimps, scallops, cook for 5 minutes. Add salmon, and dolphin. Cook for 2 to 3 more minutes and add the mussels and the green part of the scallions. Cover and cook for 3 to 4 minutes until the mussels start to open. Add the salmon and cook another 5 minutes. Adjust the seasoning with freshly cracked black pepper and salt if needed.
Divide the seafood equally into four deep serving dishes (such as large soup plates). Pour the stock over the seafood. Decorate the plate with Garlic Crostini.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Chef Jean-Pierre Answers Your Questions You have been so generous with your questions and positive comments, that I wanted to thank you and take the time to answer as…
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Love his videos! Recipes are easy to follow and delicious