Published: Jan 22, 2014 9:16 AM EST



For the cioppino mixture,

½ cup extra virgin olive oil

1 table spoon chopped garlic

1 tea spoon red pepper flakes

2 cups sliced fresh fennel

2 cups sliced onion

2 cans Tomato Fillet (28 oz. cans)

2 cups sliced red pepper

6 cups vine ripened tomato wedges

1 cup sliced celery

2 cups white wine

2 table spoon fresh thyme

2 table spoon saffron

2 gallon fish or lobster stock

1 lb. of lobster base

1 table spoon Saffron

Salt and pepper to taste

In a stock pot over medium heat, add olive oil, chopped garlic and red pepper flakes.

Sautéed for 30 second add all the vegetables and stir for 4 -5 minutes , add white wine,

fresh thyme and let it simmer for another 4 to 5 minutes, add lobster stock, saffron, salt

and pepper and bring to boil.

To serve,

Per serving,

12 oz cioppino mixture

3 medium shrimp,

3 clams

5 oz of fresh fish pieces

5 mussels 5 oz cooked pappardelle pasta.

Or any fresh fish.

1 tablespoon soft butter.

In sauce pan over medium heat add cioppino mixture and seafood until all the seafood

are done. For about 10 minutes. Add the pasta and soft butter, let it simmer for another

minute and serve.