Gulf Coast Cioppino

A Sicilian dish first concocted by Italian Fisherman in San Francisco, Cioppino is a saffron based seafood stew made with shrimp, fish, mussels and other seafood.

The secret to classic bruschetta is stale bread.

2 servings


  • 2 tablespoons olive oil 2 cloves garlic, chopped
  • 2 tablespoons butter
  • 1/4 cup fresh basil
  • Italian seasoning, a few saffron threads, red pepper, salt and pepper to taste
  • 3 vine-ripened tomatoes, chopped
  • 1/2 bulb fennel, cored and cut
  • 2 tablespoons Pernod liqueur
  • 7 to 10 shrimp
  • 8-ounce grouper, cubed
  • 1/4 cup white wine, like Chardonnay
  • 1 cup seafood stock
  • 6 mussels
  • 2 tablespoons chopped parsley and fennel fronds (for garnish)


  1. Heat olive oil in pan on stove. Add garlic, butter, basil and seasonings. Sauté on medium until garlic is fragrant, about 1 minute.
  2. Add tomato and fennel, then raise heat to high. Add Pernod, ignite to flambé (if using an electric stove, use a lighter).
  3. Add shrimp and grouper, wine and seafood stock. Cook 2 minutes on high.
  4. Add mussels. Cover and cook about 1 to 2 minutes over high heat, letting mussels steam open (discard any mussels that don’t). Finish with chopped parsley and fennel fronds.

For Bruschetta:
6 servings


    • 6 slices Italian bread
    • Olive oil for brushing
    • Italian seasoning, to taste
    • 3 to 5 tablespoons basil pesto
    • 6 slices fresh mozzarella
    • 3 vine-ripened tomatoes, chopped
    • 1/2 teaspoon garlic, minced
    • 3 fresh basil leaves, chopped
    • 2 tablespoons extra-virgin olive oil
    • Salt and pepper to taste
    • Balsamic reduction, for drizzling


      1. Preheat oven to 450 degrees.
      2. Brush bread with olive oil, sprinkle with seasoning and slather with pesto. Top with sliced fresh mozzarella.
      3. Bake 5 to 8 minutes or until cheese is melted and bread is charred.
      4. Meanwhile, combine tomatoes, garlic, basil and olive oil. Spoon tomato mixture on top of bread; drizzle with balsamic reduction.

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