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How To Make Five Fish Cioppino

Cioppino - also known as fisherman's stew - is one of our absolute favorite seafood dishes of all time. Originating in San Francisco this Italian-American stew is bursting with flavor and much easier to make than most people think. Made with our Seasoned Sea Salt & Black Pepper N Herbs blends we make the process even easier by allowing you to skip the legwork of getting lots of different spices most traditional recipes call for - add flavor from herbs like oregano, ginger root, garlic, parsley, sea salt, black pepper, rosemary, and thyme all in one step.

Serves: 2-3


  • 1/4 cup olive oil.
  • 1 bulb fennel chopped, save the leaves. For how to cut fennel click here
  • 1 shallot minced.
  • 1/4 cup minced garlic. 
  • KBS Seasoned Sea Salt - 2 tbspn.
  • KBS Black Pepper N Herbs - 1/4 cup.
  • 1 cup dry white wine. 
  • 12oz can crushed tomatoes.
  • 4oz clam juice.
  • 1 cup water. 
  • 4 Jumbo Scallops. 
  • Half dozen clams.
  • Half dozen shrimp. 
  • Half dozen mussels.
  • 1 swordfish fillet, cubed. 
  • 1/4 cup fresh parsley.
  • Baguette for serving.
  • Lemon wedges for serving


1.) Heat oil in a large pot over medium heat. Add shallots and chopped fennel bulb (save the leaves for later!) and cook for 5-6 minutes making sure to scrap edges.

2.) Add wine and KBS Seasoned Sea Salt & Black Pepper N Herbs Blend. Let reduce by about half - 4-5 minutes. 

3.) Add tomatoes, clam juice, and water and bring to a low simmer for 20 minutes. Add clams, cover, and simmer for 5 more minutes. 

4.) Add mussels, shrimp, scallops, and swordfish, cover and cook for 5-8 more minutes or until clams and mussels are open and fish is cooked through. Remove any unopened shellfish. Add fennel leave and parsley then serve wit baguette and lemon wedges. 

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