30min 4 ppl
Cioppino
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 38g
Carbs 18g
Fats 14g
About this dish
A tomato and white wine broth crowded with clams, mussels, prawns and white fish - the fisherman's stew Italian immigrants built on San Francisco's Fisherman's Wharf from the day's catch.
Allergy Info
Sulphites, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Oniondiced1
- Garlic clovescrushed4
- Flat-leaf parsleychopped3 tbsp
Fish & Seafood
- Clamsscrubbed400 g
- Musselscleaned and debearded400 g
- Raw King Prawnsshell-on300 g
- Cod filletscut into chunks300 g
Tins & Jars
- Chopped Tomatoestwo 400 g tins800 g
- Fish stock300 ml
Spices & Seasonings
- Bay leaves2
Oils & Condiments
- Olive oil2 tbsp
- White wine150 ml
Utensils
- Large pot
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Scrub the clams and clean and debeard the mussels, discarding any that stay open when tapped.
Approx. 8 minutes
2
Heat the olive oil in a large pot over medium heat and cook the onion and garlic for 5 minutes until softened.
Approx. 5 minutes
3
Add the chopped tomatoes, fish stock, white wine and bay leaves and bring to a simmer.
Approx. 3 minutes
4
Simmer for 10 minutes to let the flavours combine.
Approx. 10 minutes
5
Add the clams and mussels, cover and cook for 5 minutes until the shells open, discarding any that stay closed.
Approx. 5 minutes
6
Add the prawns and cod and cook for a further 4 minutes until the prawns are pink and opaque and the cod flakes easily and a meat thermometer confirms it reads at least 63°C.
Approx. 4 minutes
7
Discard the bay leaves and scatter with chopped parsley before serving.
Approx. 2 minutes
