Description
This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.
Ingredients
- 4 peppers Anaheim chile peppers, halved and seeded
- ¾ cup salted butter
- 2 medium onions, chopped
- ½ bunch fresh cilantro, chopped
- 6 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 (14.5 ounce) cans chicken broth
- 1 ½ cups white wine
- 1 cup water
- 2 leaf (blank)s bay leaves
- 1 tablespoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¾ pound clams in shell, scrubbed
- ½ pound mussels, cleaned and debearded
- 1 ½ pounds cod fillets, cubed
- 1 pound sea scallops
- 1 pound large shrimp, peeled and deveined
- 4 whole lobster tails, split in half lengthwise
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until pepper skins have blackened and blistered
- 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool
- about 20 minutes. Remove and discard skins.
- Puree peppers in the bowl of a food processor or blender; set aside.
- Melt butter in a large stockpot over medium-low heat. Add onions
- cilantro
- and garlic; cook slowly
- stirring occasionally
- until onions are soft
- 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth
- wine
- water
- bay leaves
- basil
- thyme
- and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
- Increase heat and bring to a boil. Add clams and mussels; simmer
- 4 to 5 minutes. Add cod and scallops; reduce heat
- cover
- and simmer for 5 minutes.
- Add shrimp and lobster tails. Cook until clams and mussels open
- cod and scallops are opaque
- shrimp is pink
- and lobster shells are bright red and meat is opaque
- about 5 minutes more. Don’t overcook or seafood will become tough.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 12