Cioppino Recipe

Serves 4

2 cups chopped tomatoes (preferably San Marziano)
1/4 cup dry white wine
1 cup lobster (or shrimp) stock
16 medium shrimp, shelled and deveined
16 small clams, cleaned and soaked in sallt water to remove debris
8 mussels, debearded
3 whole medium cloves garlic, peeled
1 clove garlic,
2 tbsp cooking olive oil
extra virgin olive oil to drizzle
chopped parsley
8 slices day old bread
pepper

toast bread
rub with garlic and srizzle with good extra virgin olive oil

sautee 3 cloves garlic in olive oil (tilting pan 45 degrees to fully submerge) until light brown,

remove from pan, remove green sprout and smash and mince.
Heat tomatoes in olive oil, stir, add wine and lobster stock
Cook 15 minutes over medium heat until reduced and thick
add chopped garlic, pepper, clams, cover and cook 5 minutes
add shrimp, mussels, cover and cook 5 minutes
discard unopened clams and mussels
add parsley, correct for salt and serve over bread in shallow bowls


Sliced lobster tail (1 inch slices) can be used and should be cooked 7-8 minutes
Can also be served with pasta (no cheese)