Cioppino
A rich tomato seafood stew packed with prawns, mussels, clams, squid and seabass. Smoky, spicy, and straight off the BBQ!
Ingredients
- 6 large prawns, peeled
- 800g seabass, filleted and cut through the bone
- 400g mussels
- 200g clams
- 3 squid, cleaned scored and halved
For the sauce
- 75ml water
- 100ml olive oil
- 1 shallot, diced
- 3 cloves of garlic, crushed
- 400g chopped tinned tomatoes
- 1 tsp chilli powder
- 1 tsp salt
- 1 small bunch parsley, chopped
Method
Heat a BBQ until hot and the coals are white.
To make the sauce, fry the shallot and garlic in the oil for 2 to 3 minutes until translucent, then add the seabass. Pop the lid on and cook for 3 minutes, then add the rest of the sauce ingredients and gently bubble for 5 minutes.
Add in all the other fish, except for the squid, cover and cook for 3 to 4 minutes until all the shellfish are open.
Meanwhile, oil the squid and then char on the BBQ for 2 minutes.
Add the squid into the sauce sprinkle over parsley and serve.
Ingredients
- 6 large prawns, peeled
- 800g seabass, filleted and cut through the bone
- 400g mussels
- 200g clams
- 3 squid, cleaned scored and halved
For the sauce
- 75ml water
- 100ml olive oil
- 1 shallot, diced
- 3 cloves of garlic, crushed
- 400g chopped tinned tomatoes
- 1 tsp chilli powder
- 1 tsp salt
- 1 small bunch parsley, chopped
Method
Heat a BBQ until hot and the coals are white.
To make the sauce, fry the shallot and garlic in the oil for 2 to 3 minutes until translucent, then add the seabass. Pop the lid on and cook for 3 minutes, then add the rest of the sauce ingredients and gently bubble for 5 minutes.
Add in all the other fish, except for the squid, cover and cook for 3 to 4 minutes until all the shellfish are open.
Meanwhile, oil the squid and then char on the BBQ for 2 minutes.
Add the squid into the sauce sprinkle over parsley and serve.
