San Francisco Cioppino


Servings 4 Servings


  • 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.


For the Garlic Olive Oil: click here
For the Wusthof Chef's Knife:  click here
For a Signed Copy of Chef Jean-Pierre's Cookbook:  click here