This fish stew is a delicious and impressive dinner party dish. Serve in large, shallow bowls with crusty bread, a green salad and chilled white wine. You can vary the seafood depending on what's good and fresh at the time.
4 tablespoons olive oil
1 onion, diced
4 stalks celery with leaves, diced
4 carrots, sliced
4 potatoes, peeled and cubed
3 cloves garlic, minced
handful chopped fresh flat leaf parsley
handful chopped fresh coriander
1 (700g) jar passata
450ml tomato juice
1 bottle (750ml) white wine
2 teaspoons dried basil
1½ teaspoons dried oregano
1 tablespoon dried thyme
3/4 teaspoon chilli powder
a pinch of cayenne pepper
salt and freshly ground black pepper to taste
500g firm white fish, cubed
500g fresh prawns, peeled and deveined
500g mussels, cleaned and debearded
150g clams (or other shellfish) in shell, scrubbed
500g cooked crab meat
500g sea scallops, rinsed
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Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes and garlic, and cook 5 to 10 minutes. Add parsley, coriander, passata, tomato juice, white wine, basil, oregano, thyme, chilli powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, prawns, mussels, clams, crab and scallops. Continue to cook and stir approximately 5 minutes, or until the prawns are pink and the shells of the clams and mussels have opened. Remove any unopened mussels or clams before serving.
Did you know?
Cioppino is a seafood stew that originated in the 1800s from Italian fishermen who settled in California.