Easy Cioppino
Fresh lobster, mussels, and shrimp simmered in a spicy tomato broth.
Ingredients
- 1 white onion- chopped
- 3 cloves garlic- chopped
- 2 stalks celery- chopped
- 2 tbsp tomato paste
- 1 cup white wine
- 4 cups fish stock or lobster stock I use better than bullion brand
- 1 28oz can chopped tomatoes
- 1 tbsp dried oregano
- 1 bay leaf
- 1 tbsp crushed pepper add extra if you like more spice
- 4 lobster tails
- 1 pound whole shrimp
- 1 pound mussels
- avocado oil for drizzling
Instructions
- Place a large pot over medium heat. Cover the bottom with avocado oil. When oil is hot add the chopped onion. Let the onions saute, stirring with a wooden spoon to be sure the onions don't burn. Next, add your garlic and saute for another minute or two. When the mixture is fragrant and onions are opaque add the celery. Saute for a few minutes to allow the vegetables to become tender.
- Add tomato paste to the onion mixture and saute for a minute or two. Use your wooden spoon to stir the mixture and combine all of the ingredients. Next, add the wine to your mixture to deglaze. Let the mixture simmer on medium heat until reduced by half. Once the wine reduces start adding the can of tomatoes and fish stock. Bring to a boil and add the bay leaf, crushed red pepper, and oregano to the pot. Stir to combine. Last, add all of your fish to the pot. Cover the pot with a lid and let simmer on medium/low heat for 25 minutes.
- When fish stew is finished cooking, remove the lid and stir the mixture. Using a spoon taste the mixture to see if salt needs to be added. Add salt and pepper to reach desired taste. If you wish to add extra spice you can add additional crushed red pepper.
- Ladle the Cioppino into bowls and serve with a side of crusty french or sourdough bread.