Cioppino – Seafood Stew

Stuff

  • 50 g butter
  • 2 x onions, medium chopped
  • 2 x cloves garlic, fine chopped
  • 1 bunch flat leaf parsley, medium rough chopped (including stalks)
  • 1-2 small green chillies, small/medium rough chopped
  • 1 x can tomato’s, chopped
  • 400 ml chicken stock
  • 350 ml dry white wine
  • 250 ml water
  • 2 x bay leaves
  • 1 tspn fresh basil, fine chopped (or 1 tspn dried basil)
  • 3-4 sprigs fresh thyme, leaves removed (or ½ tspn dried thyme)
  • ½ tspn dried oregano
  • 15 – 20 or so prawns – peeled, deveined & butterflied
  • 15 – 20 or so clams
  • 15 – 20 or so small mussels – cleaned & debearded
  • 200 g crab meat – canned is fine
  • 500 g firm white fish – cubed
  • Sea salt and fresh ground pepper 

Method 

  • Melt butter and gently fry the onions, garlic, parsley & chillies until soft
  • Add tomato’s, chicken stock, wine, water, bay leaves & all the herbs. Bring to boil then reduce heat to gently simmer covered for 30 minutes
  • Stir in all the seafood. Bring to boil then reduce heat to gently simmer covered for 5 minutes until until clams and mussels open (discard the non-open ones) 

Serve

  • In wide bowls with crusty bread

Quantities

  • Serves 4 to 6

Origin

San Fransico – from original Italian origin

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