Cioppino Recipe San Francisco Style A Seafood Lover's Dream! (2024)

• 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.

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