Spicy Cioppino

Spicy Cioppino


42 people made this

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.

Becky Wergers

Serves: 8 

  • 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

Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

  1. 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.
  2. 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.

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