• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Cioppino is believed to have originated from the Italian-American fishermen community in the 1800's when the stew was made by chopping up various leftovers from the catch of the day.
My version contains sockeye salmon, shrimp, smoked turkey sausage, fennel, garlic, and Yukon potatoes, stewed with white wine tomato sauce and served with cheesy garlic bread.
sockeye salmon, shrimp, smoked turkey sausage, fennel, garlic, onion, Yukon potato, tomato, mozzarella cheese, celery, white wine, basil, oregano, parsley, black pepper, garlic bread (French bread, butter, garlic, mozzarella, parmesan)