Cioppino Recipe

Heat the Oil

In a large pot, heat the Laudemio olive oil over medium heat.

Sauté Aromatics

Add the minced garlic, diced onion, and diced fennel to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Add Tomato and Wine

Stir in the tomato paste and cook for another 2 minutes. Then add the canned crushed tomatoes and white wine. Bring to a simmer.

Combine Broth Ingredients

Pour in the fish stock, add the bay leaves, red pepper flakes, salt, and black pepper. Stir well and let the broth simmer for 20 minutes.

Add Seafood

After the broth has simmered, carefully add the lobster claws, market fish, shrimp, mussels, and clams to the pot.

Simmer

Cover the pot and simmer for an additional 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.

Toast the Baguette

While the seafood is cooking, slice the Blue Dog baguette into toast points. Grill or toast until golden brown.

Plate the Cioppino

Ladle the cioppino into bowls, ensuring an even distribution of seafood. Drizzle with additional Laudemio olive oil and garnish with micro basil.

Serve with Bread

Serve the cioppino hot, alongside the grilled baguette toast points for dipping.