“A wonderfully yummy cioppino without the shell mess when eating. This recipe makes a large pot. It is not cheap but so worth the expense and the leftovers freeze very well.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
  2. Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
  3. Serve in bowls with a good sour dough french bread and a green salad.

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