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.