Cioppino fish stew
- February 2016
- Serves 6-8
- Hands-on time 45 min, simmering time 2 hours
A hearty fish stew that doesn’t scrimp on seafood – make sure you serve with a chunk of crusty bread to soak up the juices.
- 10.7g (2.2g saturated)
- 12.5g (10.9g sugars)
For 8 servings
For the sauce
- 2 tbsp olive oil
- 2 large onions, finely chopped
- 50g tin anchovies in oil, finely chopped (oil reserved)
- 8 garlic cloves, finely chopped
- 2 litres fresh fish stock (homemade, ideally – use our recipe here)
- 3 fresh bay leaves
- 2 tsp fennel seeds
- Small bunch fresh flatleaf parsley and leaves from a few fresh thyme sprigs and rosemary sprigs, finely chopped, plus extra thyme to serve
- 3 x 400g tins chopped tomatoes
- 3 tbsp tomato purée
- 500ml dry white wine
- A few drops Tabasco sauce
- A few drops Worcestershire sauce
- 1 tsp brown sugar
- Chilli flakes to taste
For the fish
- 20 baby clams, cleaned
- 20 small mussels, cleaned and beards removed
- 500g cod, halibut or other meaty white fish, cut into 2cm pieces
- 2 tbsp olive oil
- 1 tbsp butter
- 20 small to medium sustainably sourced prawns, peeled
- 1 squid, around 200g, cleaned, beak and feather removed, sliced into rings and tentacles
- 10 queen scallops
- 300g white crabmeat
- Crusty bread to serve
- To make the sauce, heat the olive oil in a very large pot (that has a lid) over a medium heat. Add the onions and anchovies with their oil and cook for about 8 minutes until the onions are translucent and soft, and the anchovies have dissolved.
- Add the garlic and cook for about 1 minute. Pour in 1 litre of the fish stock, along with the remaining sauce ingredients. Simmer and reduce (uncovered) for about 2 hours, adding the remaining stock after 1 hour. The sauce should be quite thick, like tomato soup.
- Add the clams, mussels and white fish, then cover with the lid. After 3-4 minutes, remove the lid and throw away any shellfish that haven’t opened.
- Meanwhile, heat the oil and butter in a frying pan until very hot. Sear the prawns for 1 minute until just pink, then add them to the sauce. Sear the squid and scallops for 1 minute in the same pan (don’t overcook them or they will become tough), then add to the sauce.
- Stir the crabmeat into the sauce, then simmer for 3-4 minutes until warmed through. Taste and season, add a few thyme leaves, then serve with crusty bread.
Make the sauce up to 2 days ahead, cool and chill in a sealed container. Bring to a simmer, then continue from step 3.
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