A luxurious nod to the Italian-American Feast of the Seven Fishes—traditionally enjoyed on Christmas Eve—Chef Jennifer Parker’s cioppino layers rich seafood flavors in a fragrant tomato-saffron broth, creating an elegant, family-style centerpiece for the holidays.
Ingredients
Seafood
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Lobster tail (chopped, shells reserved)
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Shrimp (peeled and deveined)
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Scallops (halved if large)
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Mussels and clams (scrubbed and debearded)
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Mahi-mahi and snapper (diced)
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Optional: calamari, crab, or swordfish for a bolder flavor
Aromatics & Base
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2 tbsp olive oil
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1 tbsp butter
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1 small fennel bulb, sliced
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1 leek (white part), sliced
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1 shallot, minced
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3 garlic cloves, sliced
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½ tsp crushed red pepper flakes
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¼ cup tomato paste
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1 cup dry white wine or champagne
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1 can (28 oz) crushed San Marzano tomatoes
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2 cups seafood stock
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½ cup clam juice
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½ tsp saffron threads
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1 bay leaf
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1 sprig thyme
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Salt and pepper
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1 tbsp lemon juice
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Chopped parsley
Seafood Stock (optional)
Simmer lobster and shrimp shells, fennel trimmings, herbs, and garlic in 6 cups water with a splash of white wine for 45 minutes. Strain and reserve.
Preparation
Heat oil and butter in a large pot over medium heat. Add fennel, leek, shallot, and garlic; sauté until fragrant. Stir in tomato paste until deepened, then deglaze with wine and reduce by half. Add tomatoes, stock, clam juice, saffron, and herbs; season and simmer 30 minutes.
Add clams and mussels; cover until they open. Add lobster, mahi, and snapper; cook 3 minutes. Stir in shrimp and scallops until just opaque, discarding unopened shells. Finish with lemon juice and a drizzle of olive oil.
Serve in wide bowls or a copper pot, topped with parsley, lemon zest, and toasted garlic baguette. Optional luxe touch: top each bowl with a split lobster claw or a drizzle of truffle oil.
Add a splash of champagne, sherry, or orange zest just before serving for a bright, celebratory twist.