Lauro’s Cioppino | Saraspe Seafoods

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, sliced
• Salt and pepper
• 3 cloves garlic, minced
• 1 (1-2 pound) whole rockfish or sculpin, gilled and gutted
• 1-2 bay leaves
• 2 liters room temperature filtered water
• 1 pound small new potatoes, cut into ½-inch cubes
• 4 carrots, peeled and sliced into ½-inch rounds
• 3 stalks celery, sliced into ½-inch pieces
• 1 (28.2-ounce) can crushed or chunked tomatoes
• 2 whole California spiny lobsters
• 2 pounds mussels
• 2 pounds clams
• 3 tablespoons chopped parsley, for garnish