Date Night Cioppino

Perfect for a special occasion or any night you feel like indulging in a delicious bowl of seafood.  Simmered in a rich broth mussels, shrimp, lobster and flaking white fish are served with crisp French baguette toast for dipping.

Date Night Cioppino

Serves 2-4

Printable Recipe

Ingredients

1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried chili flakes
1 onion, chopped
1/2 fennel bulb, chopped
3 tomatoes, peeled and chopped
1/4 cup vodka
Salt and Pepper to taste
1 1/2 lbs of live mussels, brushed clean
340 gram bag shrimp, shells on
1-2 lobster tails
2-4 Filets of Basa or any white fish
2-3 tsp of butter
Salt and Pepper
2 tbsp lemon Juice
4 slices of Bacon
Sliced French Bread

Directions

1. In a large pot over medium heat, add 1 tbsp olive oil. Heat then add 2 cloves minced garlic, and 1 tsp of dried chili flakes. Saute until fragrant and add a chopped onion, half a fennel bulb chopped.  Add 4 sliced of crisp cooked bacon (2 tbsp dripping reserved).
2. To peel tomatoes, cut an "X" in the bottom of each tomato and immerse briefly in boiling water (1-2 minutes) then chill under cold running water. When cool enough to handle remove skins and chop.  Add to pot with fennel.
3. Cook until vegetables begin to soften, season with salt and pepper and 1/4 cup of vodka. Cover pot and cook until vegetables are cooked through. Add all seafood except fish filets and cover pot again. Allow seafood to steam for 5-7 minutes or until mussels are open and shrimp and lobster are pink.
4. Meanwhile, while seafood is cooking heat a pan over medium high heat. Add a few tsp of butter and allow to melt. Season 2 filets of basa, sole or any other flaky white fish with salt and pepper. Add fish to pan, brown on first side 2-3 minutes and flip. Spash a few tbsp of lemon juice into pan and continue to cook through, another 2-3 minutes. Remove fish from pan and place in the bottom of a shallow bowl.
5. Top filets with mussels, shrimp and 1/2 of the lobster tail. Spoon vegetables and broth from pot over all seafood. Serve with bread for dipping.
6. To make the toasts, cook a few slices of bacon in a pan until crisp (used in step 1) -- chop the crispy bacon and added it to the seafood. In the same pan, reserve a few tsp of bacon drippings and add thin slices of French baguette. Toast the bread on both sides until golden brown.