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Cioppino (San Franciscan seafood stew)

• Janine Ratcliffe

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 45 mins

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Cioppino is a rich tomato- and wine-based seafood stew that originated in San Francisco. Switch up the seafood for clams and cracked crab claws, if you like

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Cioppino (San Franciscan seafood stew) recipe

Ingredients

Nutrition

• 2 tbsp olive oil

• 1 large onion

  finely chopped

• 1 garlic clove

  chopped

• 1 small fennel bulb

  finely chopped

• 2 Romano peppers

  chopped

• 250ml white wine

  (choose a light, fruity variety such as vinho verde), plus a splash

• 400g tin of finely chopped tomatoes

• 1 tbsp tomato purée

• 300ml very light chicken stock

• 1 tsp dried oregano

• 2 bay leaves

• 750g mussels

  cleaned

• 300g firm white fish (such as cod or hake)

  cut into chunks

• 12 raw shell-on prawns

• 200g scallops

  halved if large

• good handful of parsley

  chopped

• sourdough baguette and butter

  to serve

Nutrition: per serving (6)

• kcal243
• fat6g
• saturates1g
• carbs10g
• sugars9g
• fibre4g
• protein29g
• salt1.3g

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Method

• step 1

  Heat the oil in a large wide pan. Gently cook the onion, garlic and fennel with a good pinch of salt for 10 mins until softened but not coloured. Add the peppers and cook for 5 mins until softened. Add the wine and simmer for 5 mins. Tip in the tomatoes, purée, stock and herbs. Cover and simmer for 20 mins.

• step 2

  Meanwhile, heat a separate pan and tip in the mussels with a splash of wine. Put on a lid then shake over a medium heat until all the mussels are open. Scoop out the mussels into a dish, keep the cooking liquid.

• step 3

  To finish the stew, add the fish, prawns and scallops to the cooking liquid, and gently simmer with a lid on for 3-4 mins or until the fish is cooked and the prawns are pink. Add back the mussels with their cooking liquor (leaving behind any grit) for 1 min to heat through then taste and season if needed. Stir in the parsley and serve in bowls with lots of buttered bread for dunking.

Discover more prawn recipes

Authors

Janine RatcliffeFood director

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