Celebrate this holiday season with the Italian flair of this Snapper & Pernod-Infused Cioppino Recipe with Saffron Aioli from guest author Chef William Dissen.
Cioppino is a classic and hearty tomato-based seafood stew popularized in San Francisco’s North Beach in the late 1800’s. It’s there that wharfs and Italian fishermen were commonplace. After a long day of fishing at sea, workers used whatever seafood was left over from the day’s catch to make a filling meal.
Specializing in American farm-to-table cuisine, former JBFA 2022 Judge Chef William Dissen’s version of the storied Cioppino stew infuses freshly caught snapper, with large shrimp, littleneck clams and fish fumet cooked in a Dutch oven.
Chef Dissen works with a variety of savory ingredients, such as red pepper, fennel, diced onions, minced garlic, chopped basil, and San Marzano tomatoes cooked down in Pernod and white wine. His version also includes a mouth-watering Saffron Aioli sauce for the quintessential baguette that accompanies the dish.
Snapper & Pernod-Infused Cioppino Recipe: A Delicious Seafood Dish
If you're looking for a comforting and hearty seafood stew, look no further than our Snapper & Pernod-Infused Cioppino Recipe. This dish is perfect for a cozy night in or a dinner party with friends and family. With its rich and flavorful broth, packed with tender seafood and aromatic vegetables, it's sure to be a hit.
To make this delicious cioppino, we start by sautéing fennel, onion, celery, garlic, and red pepper flakes in olive oil until they're soft and fragrant. Then, we add in San Marzano tomatoes, fish fumet broth, Pernod, and white wine and let the mixture simmer until the flavors meld together. Finally, we add in snapper fillets and let them cook until they're tender and flaky. Served with a dollop of saffron aioli on top, this dish is sure to impress.
Whether you're a seasoned cook or a beginner in the kitchen, our Snapper & Pernod-Infused Cioppino Recipe is easy to make and will leave you feeling satisfied and happy. So gather your ingredients and get ready to enjoy a delicious seafood feast.
History of Cioppino
Cioppino is a classic seafood stew that originated in San Francisco, California, in the late 1800s. The dish was created by Italian fishermen who settled in the area and wanted to make use of the abundance of seafood available in the bay. The name “cioppino” is thought to come from the Italian word “ciuppin,” which means “chopped” or “mixed up.”
The exact origin of the dish is unclear, but it is believed that it was created by Italian immigrants who settled in the North Beach area of San Francisco. These fishermen would often take their leftover catch of the day and cook it in a tomato-based broth with garlic, onions, and herbs. Over time, other seafood such as crab, shrimp, and clams were added to the mix, and the dish became a staple of San Francisco cuisine.
Today, cioppino is a popular dish in many seafood restaurants across the United States, and there are countless variations of the recipe. Some chefs add white wine or Pernod to the broth for extra flavor, while others use different types of seafood depending on what is available. Regardless of the recipe, cioppino remains a delicious and hearty seafood stew that is perfect for a cold winter's day or a summer evening by the bay.
In conclusion, cioppino is a beloved seafood stew that has a rich history and continues to be enjoyed by seafood lovers all over the world. Its origin in San Francisco and the Italian immigrants who created it is a testament to the power of food to bring people together and create new culinary traditions.
When it comes to making Snapper & Pernod-Infused Cioppino, there are several essential ingredients that we need to consider. In this section, we will discuss the seafood selection, herbs and spices, and liquor elements that are necessary to make this dish a success.
The seafood selection is one of the most important aspects of this recipe. We recommend using a combination of snapper, clams, and shrimp to create a flavorful and diverse seafood stew. When selecting your seafood, be sure to choose fresh, high-quality ingredients that are sustainably sourced and free from any off odors or discoloration.
Herbs and Spices
In addition to the seafood, the herbs and spices are what give this dish its distinctive flavor. We recommend using a combination of garlic, red pepper flakes, and fennel to add depth and complexity to the broth. Additionally, fresh parsley and lemon juice can be added at the end of cooking to brighten up the flavors and add a touch of acidity.
Finally, the liquor elements are what give this dish its signature kick. We recommend using Pernod, a licorice-flavored liqueur, to infuse the broth with a unique and complex flavor. Additionally, white wine can be added to the broth to add acidity and balance out the sweetness of the Pernod.
Overall, the combination of fresh seafood, fragrant herbs and spices, and complex liquor elements is what makes this Snapper & Pernod-Infused Cioppino recipe truly special. By carefully selecting your ingredients and following the recipe closely, you can create a delicious and satisfying seafood stew that is sure to impress.
Pernod and Its Role in Cooking
When it comes to cooking, Pernod is a versatile ingredient that can enhance the flavor of many dishes. Pernod is a French anise-flavored liqueur that was invented in 1920, after absinthe was banned in 1915. Pernod is made with star anise, fennel, and other herbs and botanicals.
Pernod is often used in cooking as a substitute for absinthe, which was once popular in French cuisine. Absinthe was thought to be hallucinogenic at the time, and its use was banned in many countries. Pernod, which is made without wormwood, became a legal alternative to absinthe.
One of the most popular dishes that uses Pernod is Cioppino, a classic and hearty tomato-based seafood stew popularized in San Francisco's North Beach in the late 1800s. In this Snapper & Pernod-Infused Cioppino Recipe with Saffron Aioli, Pernod adds a subtle anise flavor to the dish, which complements the seafood and tomato-based broth.
Pernod is also used in Greek cuisine, where it is known as Ouzo. Ouzo is a clear, anise-flavored liqueur that is often served as an aperitif. It is also used in cooking, where it adds a distinct anise flavor to dishes such as lamb and seafood.
In summary, Pernod is a versatile ingredient that can add a unique anise flavor to many dishes. It is often used as a substitute for absinthe in French cuisine and is also a popular ingredient in Greek cuisine. In this Snapper & Pernod-Infused Cioppino Recipe with Saffron Aioli, Pernod adds a subtle anise flavor that complements the seafood and tomato-based broth.
Preparing the Base
When it comes to making Snapper & Pernod-Infused Cioppino, the base is everything. It's the foundation of the dish and sets the stage for all the delicious seafood that will be added later. Here's how we prepare the base for our version of this classic Italian-American seafood stew.
The first step is to sauté our aromatics. We start by heating up some olive oil in a large dutch oven over medium-high heat. Once the oil is hot, we add in our onions and garlic and cook them until they're translucent and fragrant. This usually takes about 5 minutes.
We also like to add in some fennel and celery at this stage to give the base some extra depth of flavor. Once the vegetables are tender, we sprinkle in some red pepper flakes for a little bit of heat.
Deglazing with Wine
Once the aromatics are sautéed, it's time to deglaze the pot with some white wine. We pour in the wine and let it simmer for a few minutes until it's reduced by about half. This step is crucial because it helps to scrape up all the browned bits from the bottom of the pot, which adds even more flavor to the base.
After the wine has reduced, we add in our tomatoes and fish stock. We also like to add a splash of Pernod, which gives the base a subtle anise flavor that pairs perfectly with the seafood.
That's it! With just a few simple steps, we've created a flavorful base that's ready to be filled with all sorts of delicious seafood.
Building the Broth
When it comes to making a delicious seafood stew like Snapper & Pernod-Infused Cioppino, building a flavorful broth is key. We start by heating up some olive oil in a large dutch oven over medium-high heat. Once the oil is hot, we add in some fennel, onion, and celery, and cook until they become translucent and tender. This should take about 5 minutes.
Next, we add in some garlic and red pepper flakes and cook for an additional 2 minutes until fragrant. This will add a nice kick to the broth. Then, we pour in some pernod and white wine and bring the mixture to a simmer. We let it reduce by half, which should take about 10 minutes.
Once the pernod and white wine have reduced, we add in some canned tomatoes. We prefer to use San Marzano tomatoes because they have a sweeter taste and a thicker texture. We also add in some fish stock and let the mixture simmer for about 20 minutes. This allows all the flavors to meld together and the broth to become rich and hearty.
To finish off the broth, we add in some saffron threads. Saffron is a key ingredient in many seafood stews because it adds a unique flavor and aroma. We let the saffron steep in the broth for a few minutes before seasoning with salt and pepper to taste.
Overall, building a flavorful broth is crucial to making a delicious seafood stew like Snapper & Pernod-Infused Cioppino. By using ingredients like white wine, tomatoes, and saffron, we can create a rich and hearty broth that perfectly complements the fresh seafood.
Cooking the Seafood
Now that we have prepared the base for our Snapper & Pernod-Infused Cioppino Recipe, it's time to cook the seafood. This step is crucial as it determines the final taste and texture of our dish.
First, we need to rinse and scrub the clams and mussels thoroughly under cold running water. This helps to remove any sand or dirt that might be present on the shells. We then set them aside until we are ready to use them.
Next, we cut the snapper into bite-sized pieces and season them with salt and pepper. We then heat a large Dutch oven over medium-high heat and add some olive oil. Once the oil is hot, we add the snapper to the pot and cook it for 2-3 minutes until it is lightly browned on all sides. We then remove the snapper from the pot and set it aside.
In the same pot, we add some more olive oil and sauté some garlic until it is fragrant. We then add the fennel, onion, and celery and cook until they are translucent and tender. We then add some red pepper flakes and cook for another minute.
Now it's time to add the Pernod and white wine to the pot. We bring the mixture to a simmer and reduce it by half. This step is important as it helps to concentrate the flavors of the wine and Pernod.
Once the mixture has reduced, we add the chopped tomatoes, fish stock, and saffron to the pot. We bring the mixture to a boil and then reduce the heat to low. We let the mixture simmer for about 15-20 minutes until it has thickened slightly.
Finally, we add the clams and mussels to the pot and cover it with a lid. We let the seafood cook for about 5-7 minutes until the clams and mussels have opened up. We then add the cooked snapper back to the pot and let it cook for another 2-3 minutes until it is heated through.
And there you have it, a delicious Snapper & Pernod-Infused Cioppino Recipe that is sure to impress your guests.
Herbs and Seasoning
To give our Snapper & Pernod-Infused Cioppino Recipe a final touch, we need to add the right herbs and seasoning. We recommend using fresh parsley to add a bright, fresh flavor to the stew. Simply chop up some fresh parsley and sprinkle it over the top of the cioppino before serving.
In addition to parsley, we suggest adding a pinch of salt and black pepper to taste. This will help bring out the flavors of the seafood and balance the richness of the broth.
For those who prefer a creamier texture, we recommend adding a dollop of butter or cream to the cioppino just before serving. This will give the stew a velvety, rich texture that complements the seafood perfectly.
To add butter, simply melt a tablespoon of butter in a small pan and drizzle it over the top of the cioppino. For a creamier texture, add a splash of heavy cream to the stew and stir well to combine.
With these simple finishing touches, our Snapper & Pernod-Infused Cioppino Recipe is ready to serve. Enjoy the rich, complex flavors of the seafood stew with a crusty loaf of bread and a glass of your favorite wine.
Snapper & Pernod-Infused Cioppino Recipe
(Yield 6 portions)
- Olive Oil 3 tbsp. + 3 tbsp.
- Fennel Bulb, small dice 1 cup
- Yellow Onion, small dice 1 1/2 cups
- Celery, small dice ½ cup
- Garlic, minced 2 tbsp.
- Red Pepper Flake ½ tsp.
- San Marzano Tomatoes 1 – 28 oz. can
- Fish Fumet Broth 4 cups
- Pernod ½ cup
- White Wine, dry 1 cup
- Kosher Salt to taste
- Black Pepper, ground to taste
- Snapper, cut into large pieces 1#
- Large Shrimp, P&D 1#
- Littleneck Clams, steamed 2 dozen
- Basil, rough chopped 4 tbsp.
- Flat Leaf Parsley, rough chop 4 tbsp.
- In a large dutch oven, heat 3 tbsp. of olive oil over medium high heat. Stir in the fennel, onion, and celery and cook until translucent and tender, about 5 minutes.
- Stir in the garlic, red pepper flake and cook for about 2 minutes, or until fragrant.
- Next, stir the pernod and white wine, bring to a simmer and reduce by half. Stir in the tomatoes and fish fumet. Bring to a simmer and allow to cook uncovered for about 25-30 minutes, stirring occasionally.
- Use an immersion blender, and puree to a rustic consistency.
- Season the cioppino with kosher salt and black pepper to taste.
- Add the snapper and shrimp and bring to a simmer again. Lower the heat to medium low, cover and cook for about 5 minutes, or until the seafood is cooked through. Stir in the steamed clams. Adjust the seasoning as needed and serve immediately.
- Ladle the cioppino into large, shallow bowls, and drizzle with the olive oil and garnish with the chopped basil and parsley. Serve with toasted sourdough smeared with saffron aioli.
Saffron Aioli Recipe
(Yield: 1 qt)
- 1 qt Dukes prepared mayo
- ¼ cup Confit garlic puree
- 1ea lemon, juice of
- 1TBS Saffron
- 1 cup White wine
- Add the saffron and white wine to a small sauce pot and simmer ‘till the wine is deeply colored and reduced to 2 oz. Strain this into a mixing bowl. Add the mayo, garlic puree, and lemon. Stir ‘till combined.
When serving our Snapper & Pernod-Infused Cioppino recipe, we highly recommend pairing it with some crusty baguette slices. The bread is perfect for soaking up the delicious broth and adding a bit of texture to the dish.
We also suggest serving the cioppino with a wedge of lemon on the side, which can be squeezed over the seafood to add a bit of brightness and acidity. It's also a great way to enhance the flavors of the dish.
Finally, drizzling a bit of olive oil over the top of the cioppino just before serving can add a lovely richness and depth of flavor to the dish.
When it comes to wine pairings for our Snapper & Pernod-Infused Cioppino recipe, we suggest sticking with a crisp, white wine. A Sauvignon Blanc or Pinot Grigio would be perfect choices, as they both have bright acidity that can cut through the richness of the dish.
If you prefer a red wine, we recommend a light-bodied Pinot Noir. Its fruity notes and subtle tannins can complement the flavors of the seafood without overpowering them.
No matter which wine you choose, be sure to serve it chilled to enhance the flavors of the dish.
When it comes to pairing cocktails with Snapper & Pernod-Infused Cioppino, there are a few options to choose from. We recommend both classic companions and innovative mixes to complement the dish.
For those who prefer classic cocktails, we suggest a Sazerac or a Lemon Gin Fizz. The Sazerac, made with whiskey, sugar cube, bitters, and absinthe, has a rich flavor that pairs well with the tomato-based broth of the cioppino. On the other hand, the Lemon Gin Fizz, made with gin, lemon juice, sugar, and soda water, provides a refreshing contrast to the bold flavors of the dish.
Another classic cocktail that pairs well with Snapper & Pernod-Infused Cioppino is the Sidecar. Made with Cointreau, lemon juice, and brandy, this cocktail has a sweet and sour taste that complements the seafood and saffron flavors of the cioppino.
For those who want to try something new, we suggest an innovative mix such as the Pomegranate Margarita or the Vermouth Spritz. The Pomegranate Margarita, made with tequila, pomegranate juice, lime juice, and Cointreau, has a fruity and tangy taste that pairs well with the spicy kick of the cioppino. The Vermouth Spritz, made with vermouth, soda water, and a slice of orange, has a light and bubbly taste that complements the rich and bold flavors of the dish.
Another innovative mix that pairs well with Snapper & Pernod-Infused Cioppino is the Vodka Lemonade. Made with vodka, lemon juice, sugar, and soda water, this cocktail has a zesty and refreshing taste that balances out the savory flavors of the cioppino.
Overall, the key to pairing cocktails with Snapper & Pernod-Infused Cioppino is to find a drink that complements the bold and rich flavors of the dish. Whether you prefer classic cocktails or innovative mixes, there are plenty of options to choose from that will enhance your dining experience.
Frequently Asked Questions
What are the essential ingredients for a Snapper & Pernod-Infused Cioppino?
The essential ingredients for a Snapper & Pernod-Infused Cioppino are freshly caught snapper, large shrimp, littleneck clams, fish fumet, Pernod, and saffron aioli. You can also add other seafood like mussels, squid, and crab if you prefer.
How do I make a simple and easy Snapper Cioppino at home?
To make a simple and easy Snapper Cioppino at home, you'll need a few basic ingredients like snapper fillets, canned tomatoes, garlic, onion, and fennel. Sauté the garlic, onion, and fennel in olive oil until they're fragrant, then add in the canned tomatoes and fish stock. Let everything simmer for about 20 minutes, then add in the snapper fillets and cook until they're done. Serve with crusty bread and enjoy!
Which type of wine pairs best with a Snapper & Pernod-Infused Cioppino?
A dry white wine pairs best with a Snapper & Pernod-Infused Cioppino. Look for a wine that's light and crisp, with a good acidity that can cut through the richness of the broth. Some good options include Pinot Grigio, Sauvignon Blanc, and Chardonnay.
Can you suggest a good dry white wine to use in a Cioppino recipe?
Yes, we can suggest a few good dry white wines to use in a Cioppino recipe. For Pinot Grigio, try the Santa Margherita Pinot Grigio. For Sauvignon Blanc, try the Kim Crawford Sauvignon Blanc. For Chardonnay, try the Sonoma-Cutrer Russian River Ranches Chardonnay.
What are some good side dishes to serve with Cioppino?
Some good side dishes to serve with Cioppino include crusty bread, garlic bread, or sourdough bread for dipping in the broth. You can also serve a simple green salad or roasted vegetables on the side.
What distinguishes Cioppino from a traditional Bouillabaisse?
Cioppino and Bouillabaisse are both seafood stews, but they have some key differences. Cioppino is a tomato-based stew that originated in San Francisco and typically includes a variety of seafood like shrimp, clams, mussels, and fish. Bouillabaisse, on the other hand, is a French fish soup that's flavored with saffron and typically includes fish, shellfish, and vegetables.
Guest Author Background
William Dissen, a North Carolina executive chef and restaurateur, is the founder of The Market Place Restaurant (www.marketplace-restaurant.com) in Asheville, and the upscale farm-to-table, Charlotte eatery: Haymaker (www.haymakerclt.com). William’s take on Cioppino has become a fan-favorite amongst uptown Charlotte’s banking district and downtown Asheville’s bustling tourism scene!
Did you know, The Market Place restaurant is among the old north state’s longest-running, famous classic American restaurants at 43-years?
The Market Place is also an official partner to The Monterey Bay Aquarium (since 2012), where Chef Dissen has served as Seafood Watch Ambassador (since 2011) and Blue Ribbon Task Force Member (since 2014). William’s knowledge and devotion to ocean conservation runs deep. He volunteers his time at events around the world: including, Sustainable Foods Institute in California, World Food Summit in Copenhagen, and Qatar-USA Food Festival, where he educates world leaders and culinary educators on age-old practices and modern ways to incorporate sustainable food practices into their processes.