Cioppino For Two, Tomato, Chili, Soffrito, Shellfish And Lobster Toast Recipe
5th course of the Feast of the Seven Fishes
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Ingredients
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Cioppino Ingredients
Method
Cooking Directions
- 1
Make the Soffrito
In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- 2
Add the Tomatoes and Liquid
Stir in the canned diced tomatoes with their juice, fish stock (or clam juice), and white wine. Bring to a simmer.
- 3
Season the Broth
Add the chili flakes, salt, and black pepper to the mixture. Let it simmer for about 10 minutes.
- 4
Add Shellfish
Add the chopped lobster tails, shrimp, clams, and mussels to the pot. Cover and cook until the shellfish open and are cooked through, about 5-7 minutes.
- 5
Finish and Serve
Garnish with fresh parsley before serving. Serve hot with crusty bread or lobster toast.
