Cioppino is a delicious fish stew originating in San Francisco. Traditionally made with the catch of the day, it can be served with a multitude of wonderful seafood, including clams, crab, shrimp, squid and mussels. In true Italian style, the fish is then combined with white wine, herbs and tomatoes, offering a mouth-watering dish which is best served with toasted bread. It’s a great show stopper for a dinner party and a wonderful recipe when you’re looking for something really special to serve.
- 50g butter
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 300ml white wine
- 2 tins chopped tomatoes
- 300ml fish stock
- Small bunch of fresh parsley, roughly chopped
- 200g king prawns, shelled
- 200g scallops, shucked and washed
- 20 clams
- 20 mussels
- 200g crab meat
Heat the butter in a large deep saucepan, fry the onions and garlic until tender and translucent. Add the wine and cook for 1-2mins to burn off the alcohol. Add the tomatoes and fish stock and bring to the boil.
Reduce to a simmer and add all the seafood and stir. Cook for 7-8mins until the prawns are pink and the shells of the clams and mussels have opened. Serve immediately.
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Make sure all of the clams and mussels are tightly closed before cooking. Any already open, discard. Likewise, if after cooking any remain closed, then discard also.