Cioppino – Ophelia’s On The Bay

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Cioppino – Ophelia's On The Bay


  • 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


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.

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