Joe’s Cioppino

This hearty Cioppino is a celebration of the sea, featuring tender lobster, sweet king crab legs, and plump shrimp simmered in a savory tomato broth. The dish is built on a flavorful base of sautéed onions, garlic, pine nuts, and lobster tomalley, which adds a unique depth and richness to the sauce. The addition of raisins provides a subtle sweetness that balances the acidity of the tomatoes, creating a complex and satisfying flavor profile. Perfect for a special weeknight dinner or a festive gathering, this stew serves six generously. The seafood is served alongside al dente spaghetti, allowing everyone to twirl the pasta with the chunky, aromatic sauce. It's a comforting, restaurant-quality meal that brings the essence of San Francisco-style seafood stews to your home kitchen.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 343.6

Description

This hearty Cioppino is a celebration of the sea, featuring tender lobster, sweet king crab legs, and plump shrimp simmered in a savory tomato broth. The dish is built on a flavorful base of sautéed onions, garlic, pine nuts, and lobster tomalley, which adds a unique depth and richness to the sauce. The addition of raisins provides a subtle sweetness that balances the acidity of the tomatoes, creating a complex and satisfying flavor profile. Perfect for a special weeknight dinner or a festive gathering, this stew serves six generously. The seafood is served alongside al dente spaghetti, allowing everyone to twirl the pasta with the chunky, aromatic sauce. It's a comforting, restaurant-quality meal that brings the essence of San Francisco-style seafood stews to your home kitchen.

Ingredients

lobster
Alaskan king crab
shrimp
onion, sliced
garlic, minced
oil
chopped parsley
pine nuts
tomato sauce
tomato puree
water
raisins
spaghetti
salt and pepper

Directions

1
Clean the lobster, carefully removing the tomalley (the greyish-green substance) and setting it aside. Do not shell the tail yet.
2
Cut the lobster tail through the shell in halves lengthwise, then crosswise into bite-sized pieces. Rinse thoroughly.
3
Clean and crack the crab legs into manageable pieces.
4
Shell and devein the shrimp.
5
Heat oil in a large pot or Dutch oven over medium heat. Add the sliced onion and minced garlic, cooking until golden brown.
6
Stir in the reserved lobster tomalley, chopped parsley, and pine nuts. Cook, stirring frequently, until the nuts are lightly browned.
7
Place the lobster pieces meat-side down into the onion mixture and cook for 3 minutes.
8
Add the crab legs, shrimp, tomato sauce, tomato puree, and water to the pot.
9
Season with salt and pepper to taste.
10
Bring the mixture to a boil, then reduce heat and add the raisins.
11
Simmer gently for 1 hour.
12
Just before serving, cook the spaghetti in salted boiling water until al dente, then drain.
13
Strain the sauce to remove large shell fragments if desired, and serve the sauce over the spaghetti.
14
Serve the shellfish separately on the side.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 343.6kcal

% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.3g7%
Cholesterol 238.3mg80%
Sodium 1936.5mg81%
Total Carbohydrate 22.4g8%
Dietary Fiber 6.2g25%
Sugars 14.8g
Protein 46.2g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cioppino, seafood stew, lobster, crab legs, shrimp, tomato sauce, spaghetti, italian american, pine nuts, tomalley, raisins, garlic, onion, simmered seafood, main course, comfort food, seafood pasta, family dinner

Read it online: https://www.chefs-mate.com/recipe/joes-cioppino/