Cioppino

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This Simple Authentic Cioppino recipe is calling your name! Spicy, comforting, and so flavourful–that’s the definition of a perfect dinner.

Ingredients

  • 3 tablespoons olive oil
  • large fennel bulb, thinly sliced
  • onion, chopped
  • 1 cup dry white wine
  • 3 cups fish or chicken stock
  • 1 lb manila clams, scrubbed
  • 1 lb mussels, scrubbed
  • 1 lb raw large prawns, peeled and deveined
  • 1/2 lb scallops, rinsed and dried well
  • 1 lb halibut or other firm white fish, cut into 2-inch (5cm) pieces
  • Salt and freshly ground pepper
  • Chopped Italian parsley or chopped fennel fronds

Directions

  1. Heat the olive oil in a large stockpot over medium heat. Add the fennel and onion and sauté until the onion is translucent, about 5 minutes. Stir in the Arrabiata Sauce, white wine and fish stock. Cover and bring to a boil. Reduce heat and simmer until the fennel is soft, about 15 minutes.
  2. Raise heat to medium-high. Add the clams and mussels, cover and cook until their shells start to open, about 3 to 5 minutes. Add the remaining seafood and simmer gently until the fish, shrimp, and scallops are just cooked through and the clams and mussels are completely open, about 5 minutes longer.
  3. Season with salt and pepper. Ladle into warm serving bowls and garnish with chopped parsley. Serve with garlic toast.

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