Cioppino – Ophelia’s On The Bay
Cioppino – Ophelia's On The Bay
Ingredients:
- 1/4 cup olive oil
- 1 cup carrot, small dice
- 1 cup onion, small dice
- 1 cup celery, small dice
- 1-1/2 tablespoons chopped garlic
- 2 bay leaves
- 1-1/2 tablespoons dry oregano
- 1/4 cup sweet paprika
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt
- 9 ounces tomato paste
- 1/2 bottle of red wine
- 4 cups lobster stock
- 1-1/2 quarts clam juice
- 6 cups crushed tomatoes
- 1/2 cup fresh sweet basil, chopped
- 1/2 cup fresh parsley, chopped
Preparation:
In a large sauce pot, sauté carrots, onions and celery in olive oil over medium-high heat until cooked. Stir in garlic, bay leaf, oregano, paprika, crushed red pepper, black pepper, salt and tomato paste. Fry tomato paste with vegetables for two- to three-minutes. Deglaze with red wine and reduce by a quarter. Add lobster stock, clam juice and crushed tomatoes. Bring just to a boil and simmer for one-hour stirring frequently. Finish with fresh basil and parsley. Simmer your favorite seafoods in this rich broth and finish with a pat of butter.