Empty My Fridge
A Seafood Lover's Dream (Cioppino) | Chef Jean-Pierre
Ingredients
- Olive oil2 tbsp
- Onion1 ½ cups
- Fennel · diced1 cup
- Bell pepper2
- Jalapeño chili1
- Scallion6
- Garlic · minced2 tbsp
- White wine2 cups
- Tomato juice4 cups
- Tomato · peeled seeded cubed2 cups
- Grouper cut into ½ inch pieces1 lb
- Mahi-mahi1 lb
- Scallop1 lb
- Shrimp · peeled1 lb
- Mussel24
- Parsley · chopped2 tbsp
- Salmon1 lb
- Salt
- Black pepper
- Anise seed1–2 oz
Instructions
- Heat the garlic olive oil in a stockpot or Dutch oven. Add the onion and cook until translucent, about 2 minutes.
- Add the fennel, bell pepper and white parts of the scallions and cook for 5 minutes. Add the garlic and basil and cook until fragrant, then add the Chardonnay, bring to a boil and reduce for 5-10 minutes.
- Add the tomato juice and tomatoes and bring to a boil.
- Add the shrimp and scallops and cook for 5 minutes. Add the salmon and mahi mahi and cook 2-3 more minutes.
- Add the mussels and the green parts of the scallions. Cover and cook 3-4 minutes, until the mussels start to open.
- Add the salmon again and cook for another 5 minutes. Season with black pepper and salt if needed.
- Divide the seafood among four deep bowls and pour the broth over it. Top with garlic crostini.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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