Water To Plate Grandpa Lauro's Cioppino Recipe by Saraspe Seafoods

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a heavy bottom pot or Dutch oven.

Slice one onion and add it to the pot with the oil and butter, seasoning with a little salt and pepper.

Cook the onions for about 4 minutes until they are soft and translucent.

Stir in minced garlic and cook for another minute or two, taking care not to burn the garlic.

Add 2 bay leaves to the bottom of the pot.

Place the carcass and head of the grouper on top of the bay leaves.

Add water to the pot and bring to a bare boil, then reduce to a simmer.

Skim any scum that rises to the surface and let the stock simmer for 20 to 25 minutes.

Cut carrots and celery into half-inch pieces, ensuring they are all about the same size for even cooking.

Quarter the potatoes to ensure they are also bite-sized.

Gently flip the fish in the pot to allow the juices from the carcass and head to infuse the stock.

Check the fish meat; it should be flaky and becoming opaque.

Remove the entire carcass from the pot once the meat is falling off the bone.

Add the prepared vegetables to the pot along with crushed tomatoes, stirring well.

Continue to season with salt and pepper as needed.

Remove the tail from the head of the lobster using two kitchen towels for grip, twisting to separate them.

Remove the gut line from the tail of the lobster by breaking a piece of the antenna off and twisting it out.

Let the vegetables cook for another 10 minutes until soft.

Add the quartered lobster head and tail to the soup after 10 minutes.

Consider adding octopus or squid to the recipe, avoiding red meat tuna.

After another 10 minutes, add clams and mussels, cooking for about 5-6 minutes until they open.

Discard any clams or mussels that do not open after cooking.

Equipment Needed

Spice Level: