Easy Cioppino Recipe: A Seafood Lover’s Dream
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.
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.
So, let’s get cooking!
Cioppino Recipe - A Seafood Lover's Dream
Recipe Video
Ingredients
- 2 tablespoons Garlic Olive Oil
- 1 ½ cups Onion diced
- 1 cup Fennel small diced
- 1 Green Bell Pepper small julienne
- 1 Red Bell Pepper small julienne
- 1 small Jalapeno Pepper
- 6 Green Scallions cut into ¼ inch slices green part and white part separated
- 2 tablespoons Garlic minced
- 2 cups Chardonnay
- 4 cups Tomato Juice
- 2 cups Tomatoes peeled, seeded and cubed
- 1 pound Grouper cut into ½ inch pieces
- 1 pound Mahi Mahi cut into ½ inch pieces
- 1 pound Sea Scallops 30/40 ct.
- 1 pound #U-15 Shrimp peeled and de-veined
- 24 Mussels
- 2 tablespoons Parsley Leaves freshly chopped
- 1 pound Salmon cut into ½ inch pieces
- Salt and Pepper to taste
- 1 to 2 ounces Sambuca Pernod or any anise flavored liquor
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.
You can find the items below used in making this dish at our online store!
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 1.1 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.
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