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      RECIPE TITLE "Seafood Cioppino" Author: Chef Jean-Pierre

    yields serves 8 time--- difficultymoderate

    This is a splendid way to serve a selection of fresh seafood. It is as gratifying as a Bouillabaisse but without having to prepare the famous fish soup. The key to a delicious Cioppino is to buy the freshest ingredients. Remember the rule: if it smells fishy, don’t buy it! Take the time to make the crostini, your guests will love it.


    • 2 tbsps. extra virgin olive oil
    • ½ cup diced onions
    • 1 small diced fennel
    • 1 small diced green bell pepper
    • 1 small diced red bell pepper
    • ¼ tsp. dried red chili flakes
    • 2 tbsps. minced garlic
    • ¼ cup freshly chopped basil leaves
    • 3 cups tomato concassé (peeled, seeded and diced)
    • 1 cup tomato juice
    • 2 cups Chardonnay
    • 8 large shrimp (U-15) peeled & deveined
    • ¼ lb. small peeled & deveined shrimp (31/40 ct)
    • 1 lb. sea scallops (30/40 ct.)
    • 1 lb. salmon (cut into 2 oz. pieces)
    • 1 lb. dolphin (cut into 2 oz. pieces)
    • 24 mussels
    • Salt & black pepper


    Garlic Crostini
    1 loaf French baguette
    1 cup extra virgin olive oil
    4 tbsps. finely minced garlic
    2 tbsps. chopped parsley


    In a stockpot or Dutch oven, heat the olive oil. When hot, add the onions and cook until translucent. Add the diced fennel, bell peppers, chili flakes and cook for 5 minutes. Add the garlic and basil. When fragrant, add the tomato concassé, tomato juice and Chardonnay. Bring to a boil and let reduce for 5 minutes. Add the large shrimps, scallops, and cook for 5 minutes. Add the salmon and dolphin and cook for 2 to 3 more minutes. Add the mussels and the small shrimp. Cover and cook for 3 to 4 minutes until the mussels start to open. Adjust the seasoning with freshly cracked black pepper and salt to taste.

    Divide the seafood equally into 8 deep serving dishes such as large soup plates. Pour the stock over the seafood. Decorate the plates with garlic crostinis.

    Garlic Crostini
    Preheat oven to 500° F

    Cut the baguette into ¼ to ½ inch thick slices. In a glass bowl, mix the oil, garlic, and parsley. Using a pastry brush, brush one side of the crostini and lay on a cookie sheet. Place in the oven or grill until golden brown.

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