NO SHELLS CIOPPINO

No Shells Cioppino image

A wonderfully yummy cioppino without the shell mess when eating. This recipe makes a large pot. It is not cheap but so worth the expense and the leftovers freeze very well.

Provided by Penny G.

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup olive oil
1/4 cup butter
1 large onion, chopped
1 1/2 cups celery & leaves, chopped fine
5 garlic cloves, minced
3 (14 1/2 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 (14 1/2 ounce) cans chicken broth
2 (8 ounce) jars clam juice
2 cups dry white wine
3 bay leaves
3 tablespoons dried basil
3 teaspoons dried oregano
1/2 cup dried parsley
1 1/2 teaspoons dried thyme
3 tablespoons Old Bay Seasoning
1 pinch saffron
2 lbs cod fish fillets, cubed
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 lbs bay scallops
3 lobster tails, shell removed and meat cubed
2 (10 ounce) cans clams, drained
2 cups crabmeat

Steps:

Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
Serve in bowls with a good sour dough french bread and a green salad.

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