September 27, 2021
Smoked Cioppino
Based on the classic Italian-American fisherman’s stew, this Smoked Cioppino is an easy and elegant dish to make on the grill. Traditionally served with the catch of the day, this seafood stew recipe features mussels, shrimp, flaky Mahi Mahi, and tender scallops smoked and simmered in a rich tomato and white wine broth. Serve with a side of warm, crusty bread for soaking up the delicious broth.
Smoked Cioppino
Rated 5.0 stars by 2 users
Category
Lunch
Cuisine
Italian
Servings
2-4
Prep Time
10 minutes
Cook Time
35 minutes
Wood Pellet Recommendation
Ingredients
-
1 bay leaf
-
2 celery stalks, chopped
-
Grilled Toast Points
-
8 oz Mahi Mahi, ½ Inch Cubes
-
2 tbsp Olive Oil
-
1 cup Petite Diced Tomatoes
-
½ Red Onion, Chopped
-
4 U10 Halved Scallops
-
¼ tbsp Smoked Paprika
-
1 cup White Wine
-
⅛ tbsp Black Pepper
-
3 Garlic Clove, Minced
-
½ Tbsp Louisiana Grills Sweet Heat Rub
-
12 oz Mussels, Scrubbed
-
Parsley, Chopped
-
¼ tbsp Red Chili Flakes
-
¼ tbsp Salt
-
8 oz Shrimp, Peeled & Deveined
-
1 cup Vegetable Stock
-
Cast Iron Pot
-
Wooden Spoon
Special Tools
Directions
- Once grill is preheated, open grill cover and remove lid from cast iron pot. Heat olive oil and add onion, celery, and garlic. Sauté for 2 minutes or until garlic is fragrant and onion and celery begin to soften. Add tomatoes, stock, wine, and seasonings. Stir well, cover lid, and lower grill temperature to 325° F. Let simmer, covered, for 25 minutes.
- Remove lid. Add mussels, discard dead or cracked shells, and stir. Cover pot for 5 minutes, then add shrimp, scallops, and Mahi Mahi. Stir gently, then replace the lid and allow to simmer another 4 to 5 minutes. Garnish with parsley and grilled baguette. Serve immediately.
Recipe Video
Recipe Note
Serve with Stuffed Tortellini for a hearty meal