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.
Top tip for making Cioppino
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.