Recipe Category: Main Courses
Cioppino Seafood Stew (Serves 4)
Cioppino is a seafood stew that originated on the docks of New York where fishermen would combine the leftovers of their catch of the day into this delicious dish that is simmered in a tomato wine sauce.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- extra virgin olive oil
- 1 onion
- 2 cloves garlic
- 2 ripe tomatoes
- 1/2 cup white or light red wine
- 1 cup tomato passata
- 1/4 teaspoon chilli flakes
- 500g mussels, debearded and scrubbed
- 500g green prawn meat
- 500g good quality chunky seafood marinara mix*
- 1/2 cup parsley leaves
- sea salt and freshly ground black pepper, to taste
Finely dice onion, crush garlic, dice tomatoes. Heat 1/4 cup oil in a large pot and sauté onion and garlic until softened. Add tomatoes, wine, passata and chilli flakes and simmer for 5 minutes until slightly thickened. Add mussels, cover and simmer for 5 minutes until they start to open. Add the remaining seafood and simmer, stirring for 5 minutes until just cooked. Mix in parsley, season and serve with Parmesan Garlic Rolls*.
PARMESAN GARLIC ROLLS
Combine 100g softened butter, 2 crushed cloves garlic, 1 tablespoon chopped parsley and 1/2 cup grated Parmesan cheese together. Cut deep vertical slits into each roll, spread with butter, bake at 200°C for 10 minutes until rolls are crisp and butter has melted.
* This stew relies heavily on the quality of the seafood used.
Either purchase a good quality marinara mix from a fishmonger or make your own using what is fresh and in season - eg. white fish, salmon, prawns, scallops, calamari or squid rings
Recipe Type: Seafood