Classic Cioppino

Classic Cioppino

Classic Cioppino

iconic San Franciscan-style seafood stew made with tomatoes, wine, spices and herbs. Seafood Soup, Seafood Recipes, Seafood Boil, Seafood Pasta, Seafood, Seafood Dishes

Prep time: 00:180
Cook time: 00:60
Total time: 00:240

Yield: 4 Servings

Ingredients:
4 lobster tails
1 pound extra large shrimp ~ I used black tiger shrimp
2 carrots, chopped
2 celery ribs, chopped
½ yellow onion, diced
Check below.

Instructions:

First of all. Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.

Step 2, To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.

And now, In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.

Complete Instructions: https://thehungrybluebird.com/recipes/classic-cioppino/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=590592196_22239362_211439

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