Easy Cioppino Recipe _ Chef Jean-Pierre 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.

The Best Cioppino Recipe 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.

So, let’s get cooking!

Cioppino Recipe – San Francisco Style

Cioppino Recipe - A Seafood Lover's Dream

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.
4.59 from 29 votes
Servings 4 Servings

Recipe Video


  • 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


  • 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.
Chef Jean-Pierre

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