Cioppino
This fish stew contains clams, mussels, prawns, halibut and crab. The recipe starts with a tomato sauce base, made with a good slug of white wine and garlic. Serve with a crusty sourdough loaf.
Ingredients
- 100ml white wine
- 2 x 500g cartons passata classica
- 4 tablespoons olive oil
- 3 or 4 star anise
- 1 cooked crab
- 5 scallops, cleaned
- 5 raw large prawns, shell on
- 250g clams, cleaned
- 250g mussels, cleaned
- 500g halibut, cut into 4 even-sized pieces
- 500g salmon cut into 3 even-sized pieces
- 1 teaspoon caster sugar
- Sea salt and freshly ground black pepper
- 1 small bunch of flat leaf parsley, chopped
- 1 sourdough loaf, sliced
Method
Pour the wine into a large saucepan and place over a medium heat. Bring the wine to the boil and as soon as it’s bubbling, pour in the passata and half the olive oil.
Add the star anise and garlic to the pan, too, and stir everything together. Simmer for 2–3 minutes.
Carefully add all the fish to the pan and sprinkle over the sugar. Stir everything together gently and season. Pop the id on the pan and gently bubble over a low heat for 10 minutes.
Scatter with parsley and drizzle with the remaining olive oil. Serve immediately with the sourdough bread.
Ingredients
- 100ml white wine
- 2 x 500g cartons passata classica
- 4 tablespoons olive oil
- 3 or 4 star anise
- 1 cooked crab
- 5 scallops, cleaned
- 5 raw large prawns, shell on
- 250g clams, cleaned
- 250g mussels, cleaned
- 500g halibut, cut into 4 even-sized pieces
- 500g salmon cut into 3 even-sized pieces
- 1 teaspoon caster sugar
- Sea salt and freshly ground black pepper
- 1 small bunch of flat leaf parsley, chopped
- 1 sourdough loaf, sliced
Method
Pour the wine into a large saucepan and place over a medium heat. Bring the wine to the boil and as soon as it’s bubbling, pour in the passata and half the olive oil.
Add the star anise and garlic to the pan, too, and stir everything together. Simmer for 2–3 minutes.
Carefully add all the fish to the pan and sprinkle over the sugar. Stir everything together gently and season. Pop the id on the pan and gently bubble over a low heat for 10 minutes.
Scatter with parsley and drizzle with the remaining olive oil. Serve immediately with the sourdough bread.
