Gulf Coast Cioppino

Mar 15th
Cioppino Close Up

Living on an island can be wonderful! We have access to the freshest seafood, available just a few minutes away. Local vendors sell fresh catch right off the boat. In addition, you can find fresh seafood from around the nation, and indeed the world, at wholesalers that sell to restaurants and the general public.

For this dish we went all out. It’s our Gulf Coast take on the classic Cioppino, an Italian-American fish stew that originated in San Francisco.

We used fresh oysters, shrimp, and salmon. We also added some frozen clams we found at a local wholesaler. This is a great dish to entertain friends and family.

Fresh Gulf Coast Cioppino

Fresh Gulf Coast Cioppino



3/4 cup butter
1 medium onion, chopped
2 cloves garlic, minced
3 shallots
1 (28 oz) can crushed stewed tomatoes
2 (14.5 oz.) cans of chicken broth
2 bay leaves
1 tsp of Basil
1/2 tsp of oregano
1/2 tsp of basil
1 1/2 cups white wine
1 cup of water
1 lb of shrimp peeled & deveined
18 clams
1 (10 oz) container of oysters.
1 lb salmon, cubed



Melt butter in a large stockpot over medium-low heat, add onions, shallots and garlic. Stir occasionally until onions are soft.

Add the crushed tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, oysters, clams and salmon. Bring to a boil, then lower the heat, cover and simmer 5 to 7 minutes until the clams open.
Serve with a few slices of crusty bread. You can pair this dish with a variety of wines. A fine Cava, a good California Rosé or a Sauvignon Blanc will work well. A red wine might be counterintuitive for seafood, but Jussi prefers a good Rioja with this flavorful dish.


Rich in Color and Flavor!

Rich in Color and Flavor!

Savory, Yet Light!

Savory, Yet Light!



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