Cioppino

Cioppino

Cioppino

Ingredients:

  • 2 uncooked blue swimmer crabs (700g), prepared
  • 16 large uncooked prawns (500g)
  • 450g swordfish steaks
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped coarsely
  • 2 trimmed sticks celery (150g), chopped coarsely
  • 3 cloves garlic, crushed
  • 6 medium tomatoes (1kg), chopped coarsely
  • 415g can tomato puree
  • 1/2 cup dry white wine (125ml)
  • 1 1/2 cups fish stock (330ml)
  • 1 teaspoon sugar
  • 200g clams, prepared
  • 200g scallops
  • 2 tablespoons shredded fresh basil leaves
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Servings: 6

Prep Time: 30 minutes (plus soaking and freezing time)

Cook Time: 45 minutes

Instructions:

  • Prepare the Seafood: Chop each crab into pieces with a cleaver. Shell and devein prawns, leaving tails intact. Chop the fish into 2cm pieces.
  • Cook the Base: Heat the olive oil in a large pan. Cook the onion, celery, and garlic, stirring, until the onion softens. Add the chopped tomatoes and cook, stirring, for 5 minutes or until pulpy.
  • Add Liquids: Stir in the tomato puree, wine, stock, and sugar. Simmer, covered, for 20 minutes. (This can be made ahead to this stage. Cover and refrigerate overnight.)
  • Add Seafood: Add the crab and clams to the pan and simmer, covered, for 10 minutes. Discard any clams that do not open. Add the prawns, fish, and scallops. Cook, stirring occasionally, for about 5 minutes, or until the seafood changes color and is cooked through.
  • Finish: Stir in the basil and parsley before serving.

Per Serve: 7.1g fat; 1068kJ

Serving Suggestion: Serve in deep soup bowls with crusty bread.

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