Celebration CioppinoUser Submitted Recipe
3 tablespoon first pressed olive oil
1 large onion, chopped
2 cloves of garlic crushed
4 tablespoons fresh orange squeezed from the orange
1 teaspoon of salt
6 cans 14 ½ ounce diced stewed tomatoes
¾ cup dry vermouth
½ teaspoon saffron
1 cup strong chicken broth in which ½ teaspoon saffron has been soaked (heat the broth in the microwave and let the saffron sit in it to grow pungent while you prepare the food)
4 pounds fresh large scrubbed mussels
1 ½ pounds fresh shelled shrimp peeled, de-veined
1 pound fresh sea scallops halved
4 small lobster tails with shell cracked for easy removal
Heat fragrant olive oil in a large pot (a seven quart heavy iron pot with a cover is perfect) over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add salt and a squeeze in 2 more tablespoon fresh orange juice
Add white wine and cook down to half.
Add broth with saffron in it and cook down half again
Add the mussels and cook about 7 minutes or until they open and release their liquor in to the sauce. (Discard any that do not open).
Add the tomatoes and taste.
Add another 2 tablespoon of freshly squeezed orange into the sauce
Add lobster tail and simmer for about 7 minutes or until just ready
Remove lobster tails and set aside
Add the shrimp and scallops and let cook for no more than about 3- 5 minutes
Ladle into large soup - pasta bowls and place lobster tail in bowl artistically on one side of bowl with broth and the rest of the seafood
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!