SECRETS SERVED: Seafood Cioppino

Begin by making recipe for Lobster Stock as follows;

Lobster Stock:  (Yields  2 Qts.) Serves 4

*Pre Heat oven at 400 degrees*

  •  5 pounds of lobster shells
  • 3 carrots (peeled and coarsely chopped)
  • 3 yellow onions (peeled and coarsely chopped)
  • 2 fennel bulbs (coarsely chopped)
  • 1 cup of tomato paste
  • 1 cup of dry cooking sherry
  • 1 gallon water
  • 1 pound of cherry tomatoes (cut in half and drizzled with olive oil)

In large roasting pan combine first four ingredients and roast in oven until golden brown.  (Between 35-45 mins)  Transfer to large stock pot and add tomato paste, sherry and water.  Bring to a boil and then simmer until mixture is reduced by half.  Strain.  Place tomatoes on a cookie sheet and roast for 20 minutes.  Blend the roasted tomatoes and strain then combine into the lobster stock and salt to taste.

Seafood Cioppino: Serves 4

 

  • 2 pounds of raw jumbo shrimp (peel & devein)
  • 1 pound fresh sea scallops (jumbo size)
  • 1 pound of fresh mussels
  • 1 pound of fresh rockfish
  • 4 shallots
  • ½ cup stewed tomatoes
  • 1 tablespoon butter
  • Batch of lobster stock

Saute mussels, shallots and butter until mussels start to open.  Add the tomatoes, shrimp, scallops and  lobster stock.  Simmer for 5 minutes.  Pan sear the rock fish until golden brown on each side.  Divide the seafood stew into four bowls placing the rock fish on top.  Add a dab of pernod butter* and garnish with garlic bread.

Pernod Butter: Serves 4

  • 4 tablespoons of softened unsalted butter
  • 1 oz. pernod
  • 1 teaspoon roasted garlic
  • 1 tablespoon fresh flat leaf parsley
  • dash of salt

Combine all ingredients and mix together until blended smooth.

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