Cioppino |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 red bell peppers, seeded and cored | 1/2 red jalapeno pepper | 5 Roma tomatoes, cut in half, plus 5 tomatoes, coarsely chopped |
| 5 lobster bodies, cleaned | 1/2 cup plus 1/4 cup olive oil | 1 white onion, coarsely chopped |
| 2 ribs celery, coarsely chopped | 1 fennel bulb, coarsely chopped | 1 bottle white wine |
| 1/2 cup clam juice | 1/2 cup tomato juice | 1/2 tsp ground coriander |
| 1/2 tsp fennel seed | 1/2 tsp dried thyme | 1 bay leaf |
| salt and pepper to taste | 16 prawns, head on | 16 mussels or clams, scrubbed |
| 1/4 lb scallops | 1/4 lb calamari, cleaned and chopped | |
| 1 | Preheat oven to 450 F. Combine peppers, halved tomatoes and lobster bodies and roast in oven until browned and aromatic. Remove from heat. In heavy bottomed pot, heat 1/2 cup olive oil over low heat and add onion, celery, and fennel. Cook over low heat until soft and translucent. Stir in wine and bring to boil, then add roasted peppers, tomatoes and lobster bodies, as well as chopped tomatoes, clam juice, tomato juice, coriander, fennel seed, thyme, bay leaf and salt and pepper. Simmer 2 hours, pass through fine strainer and adjust seasoning. |
| 2 | In large saute pan, heat remaining olive oil over high heat and add prawns and mussels or clams. Cover and cook 5 minutes, then add scallops and calamari. Cook 2 minutes, then stir in broth and cook 1 minute more. Divide evenly among eight bowls and serve. |