Easy Lobster Cioppino
Savor the comforting flavors of our Easy Lobster Cioppino. Packed with fresh vegetables and seafood, this stew is sure to become a family favorite. Regardless of your cooking experience, this recipe is both easy and impressive.
Equipment
- 1 cast iron skillet
Ingredients
- 1 large fennel bulb thinly sliced
- 1 onion diced
- 7 large garlic cloves minced
- 1 bunch Italian parsley finely chopped
- 2 bell peppers diced
- 2 tomatoes diced
- 1 pound large shrimp deveined, tail-on
- 2 lobster tails
- 1 pound salmon sliced
- 1 pound cod sliced
- 1 baguette roll sliced
- 16 oz. tomato juice
- 2 tablespoons butter
- 1 lemon
- 1 cup white wine
Instructions
- Gather all the ingredients
- Preparation: Thinly slice the fennel bulb. Dice the onion, bell peppers, and tomatoes. Mince the garlic cloves. Finely chop the Italian parsley. Devein the shrimp, leaving the tails on. Slice the salmon and cod. Slice the baguette roll.
- Cooking the Base: In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and thinly sliced fennel bulb to the pot. Sauté until the onion becomes translucent and the fennel softens, about 8 minutes. Add salt and pepper. Add butter and the minced garlic, and cook for another 1-2 minutes until fragrant.
- Continue cooking the base: Stir in the diced bell peppers and tomatoes. Cook for about 5 minutes until they start to soften. Add salt and pepper again. Pour in the white wine and simmer at medium heat for 8 minutes. Pour in the tomato juice, stirring in the chopped Italian parsley. Simmer for another 5 minutes on medium heat.
- Adding Seafood: Add the sliced salmon and cod to the pot. Cook for about 5 minutes until they start to turn opaque. Add salt and pepper to taste. Add the large shrimp and lobster tails. Simmer for another 3 minutes, and then cover and simmer on medium heat for 15 minutes.
- Prepare the Baguette Slices: While the soup is simmering, butter both sides of the baguette slices and toast them in a frying pan.
- Finishing Touches: Remove the cover and stir in the finely chopped Italian parsley. Squeeze the juice of 1 lemon into the cioppino.
- Serving: Serve the cioppino hot, with slices of the baguette roll on the side for dipping into the flavorful broth.
Video
Notes
- Use Fresh Seafood: The fresher the seafood, the better the flavor. Visit your local fish market for the freshest shrimp, lobster, salmon, and cod.
- Prep Ingredients Ahead of Time: Chop all your vegetables, mince the garlic, and have your seafood ready to go before you start cooking. This makes the cooking process smoother and more enjoyable.
- Don’t Overcook the Seafood: Seafood cooks quickly, so keep an eye on it to prevent overcooking. Shrimp should be pink, and fish should be opaque and flake easily with a fork.
- Layer the Flavors: Sauté the onions and fennel until they are nicely caramelized to build a rich base for your stew. This step adds depth to the overall flavor of the cioppino. Additionally, season with salt and pepper throughout the process to enhance and layer the flavors.
- Simmer Gently: When adding the seafood, make sure to simmer gently. High heat can make the seafood tough and rubbery.
- Serve with Warm Bread: Warm the baguette slices in the oven or pan before serving. Warm bread is perfect for dipping into the flavorful broth.
- Garnish Just Before Serving: Sprinkle the freshly chopped parsley and squeeze the lemon juice just before serving for a burst of freshness and color.
Nutrition
Calories: 340kcal