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Cioppino Recipe or Zuppa Di Pesce

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Zuppa Di Pesce or Cioppino, the ultimate Italian seafood soup made with the freshest fish and shellfish. Cooked in a san Marzano tomato broth and served with classic bruschetta.

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Ingredients

Onion Garlic minced Red bell pepper Leek Carrot Celery stalk Diced San Marzano tomatoes Anchovies Red pepper flakes White wine Leaves bay Oregano Virgin olive oil Seafood stock Shrimp Mussels Manila clams Squid tentacles Lobster tails Basil leaves Lemons Parsley Sea salt and black pepper

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In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent.

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Instructions:

Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.

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Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red.

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About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.

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Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.

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