About this recipe:This delectable fish stew is a delicious and impressive dinner party dish served in large, shallow bowls alongside crusty sourdough bread, a green salad and chilled white wine. You can vary the seafood according to the catch of the day.
4 tablespoons olive oil
1 onion, chopped
4 stalks celery with leaves, chopped
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 (16 fl oz) tomato juice
1 bottle white wine
1 dessertspoon dried basil
1 1/2 teaspoons dried oregano
1 tablespoon dried thyme
3/4 teaspoon chilli powder
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
500g (1 1/4 lb) halibut steaks, cubed
500g (1 1/4 lb) fresh prawns, peeled and deveined
500g (1 1/4 lb) mussels, cleaned and debearded
150g (5 oz) clams in shell, scrubbed
500g (1 1/4 lb) cooked crab meat
500g (1 1/4 lb) 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.