Cioppino Tutto Mare
|Dried porcini mushroom||1 Ounce|
|Warm water||1 Cup (16 tbs)|
|Extra virgin olive oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), chopped|
|Canned italian crushed tomatoes in puree||28 Ounce (1 Can)|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
1. Soak porcini in warm water 20 to 30 minutes, or until softened. Remove porcini and rinse under running water to remove any grit. Coarsely chop; place in a small bowl. Strain liquid through cheesecloth into bowl with mushrooms. Set aside.
2. In a 9- to 10-quart flameproof casserole or stockpot, heat olive oil. Add onion and cook over medium heat 2 to 3 minutes, or until softened. Add garlic and cook 1 minute longer. Add tomatoes, mushrooms and their liquid, and oregano. Simmer uncovered 10 minutes to blend flavors.
3. Add fish, shrimp, scallops, and lobster to casserole. Cover and cook over medium-low heat 15 to 18 minutes, or until shrimp are pink and lobster is bright red. Sprinkle parsley over top.
4. If possible, bring whole casserole to table.