Easy Cioppino with Lobster, Cod, and Scallops
This delicious lobster stew comes together in under 30 minutes. Don't forget some crispy bread for dipping.
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Servings: 4
Ingredients
- 2 ButcherBox lobster tails
- ½ pound ButcherBox scallops
- 2 filets ButcherBox cod (or 2 tilapia filets)
- 1 jar Rao’s Homemade Arrabbiata sauce
- 2 cups vegetable broth
- 2 cloves garlic
- ¼ cup shredded parmesan cheese
- ½ of a white onion chopped
- 2 tablespoons olive oil
- ½ of a lemon
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley chopped
- Kosher salt
- Fresh ground pepper
Instructions
- In a large skillet, heat 2 tablespoons of olive oil. Pat scallops dry and place into pan, searing for 1 minute on each side. Remove and set aside.
- In the same skillet, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
- Add vegetable broth, Rao’s Homemade sauce, lobster tail, cod, and fresh basil, cover. Cook on medium-low heat for 10 minutes or until cod is flakey and the internal temperature of the lobster tail is 135°F and tail is bright red.
- Add scallops back into the skillet and stir. Cover and cook for 3-5 minutes until simmering.
- Uncover, sprinkle with parmesan and parsley, squeezing lemon over top.
- Enjoy the dish by itself or over noodles.
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