Cioppino is a delicious seafood stew that originates from Italy. This Cioppino Recipe is a seafood lover’s dream, as it is packed full of fresh fish, mussels, scallops, and shrimp. Cioppino is typically made with a tomato-based broth, and this recipe is no exception. However, the addition of white wine and garlic give it a unique and flavorful twist.
This dish is best served with a crusty loaf of bread, making it the perfect meal. So if you’re looking for a delicious and hearty seafood stew, this Cioppino Recipe is definitely one to try.
Cioppino Recipe - A Seafood Lover's Dream
- 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.