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This fragrant seafood mélange is both luxurious and the ultimate peasant food. It is a feast of the sea which is both a soup and a stew and the most delectable of both. The mussels add the their liquor of the sea to the sauce and all else blends together for a memorable dinner party
Celebration Cioppino
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

Servings: 4

Nutritional information per serving

No nutrition information available

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