bright ideas begin at lucía
native lobster, blue crab, littleneck clams,
and mussels give classic Cioppino a distinctive
New England flair.
In a food processor, combine the carrot,
celery, onion, and garlic and pulse until it
resembles fine dice.
Heat the olive oil in a large saucepan
over medium heat. Add the chopped vegetables and cook, stirring continuously, for 5
minutes. Add the white wine and cook until
the mixture is reduced by half. Meanwhile,
place the tomatoes in a bowl and crush
them with your hands.
When the sauce is reduced, add the
tomato pulp and juice, the reserved stock,
parsley, crushed red pepper, basil, black pepper, and salt. Bring to a boil, then reduce
heat and let simmer for 30 minutes. Add
water to thin sauce, if necessary.
Add the clams and mussels and cook
until they begin to open. Add the shrimp,
scallops, swordfish, salmon (if using), squid,
and the lobster and crab claws and the lobster tail. Cook for 10 minutes, stirring gently.
Season with salt to taste.
Serve as a soup or over linguine with
garlic bread or grilled crostinis.
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