icon-location New Orleans, LA

Louisiana Cioppino

Seafood

6 Servings

Ingredients

1/4 C Olive Oil
1 Large Sliced Onion
2 Leeks, chopped
3 Stalks Celery, chopped
1 qt Clear Fish Stock
1 t Saffron
3 Bay Leaves
1 sprig Fresh Thyme
1 t Cayenne Pepper
1 t Black Pepper
2 t Salt
1 1/2 C Peeled Tomatoes, chopped
1/2 T Chopped Garlic
1 T Chopped Parsley
1 T Pernod
1 Fennel Bulb, sliced thin

Method

  • Heat oil, sauté leeks, celery, onion, fennel and garlic until translucent.
  • Add stock, tomatoes and bring to a boil.
  • Add live crabs and live crawfish.
  • Cook five minutes and then add clams, mussels, scallops, crawfish tail meat, and fish.
  • Heat through.
  • Add parsley.
  • Serve over buttered linguine.
  • Parmesan cheese optional.

    • 312 Exchange Place, New Orleans, LA, 70130
    504-523-1504