Cioppino, literally meaning ‘chopped seafood’ is a traditional Italian seafood stew that is particularly popular in California, especially San Francisco. This simplified version makes a great light dish for Christmas Eve or a traditional fish dish for Good Friday. Serve with generous slices of toasted and flavoured sourdough bread.
Prep time: 20 minutes/Cook time 90 minutes/Serves: 4-6
Ingredients:
700ml (2 4/5 cups) fish stock or salted water
12 large raw prawns, heads and shells removed but reserved, tails on
3 tbsp red wine vinegar
1 tbsp caster sugar
2 tbsp olive oil
30g (1oz) butter
5 garlic cloves, coarsely chopped
½ onion, coarsely chopped
1 celery stick celery, coarsely chopped
1 green bell pepper, deseeded and coarsely chopped
100ml (2/5 cup) dry white wine
1 tsp salt
10 twists from a black pepper-mill
½–1 tsp dried red chilli flakes
400g tin chopped tomatoes
20 mussels, scrubbed and de-bearded
250g (9oz) monkfish, cut into 4cm (1½in) pieces
1 tsp dried oregano
To serve:
6 slices sourdough bread
1 garlic clove, peeled and cut in half
olive oil
small handful flat-leaf parsley, coarsely chopped
Method:
Bring the stock to a simmer, add the prawn heads and shells and continue simmering for 20 minutes. Strain the stock into a clean bowl and set aside.
Combine the vinegar and sugar in a small saucepan, bring to a simmer simmer and cook until the volume has reduced by half. Set aside.
Place a large, lidded, saucepan over medium heat. Once hot add the oil and butter and when foaming stir in the garlic, onion, celery and green bell pepper. Stir to combine with the oil and butter then cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano during the final 5 minutes.
Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes.
Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil.
Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.
