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Views: 165
Last Updated: 09 Jan 2009

Cioppino

Recipe By: Star Pooley  |  Photo By: Allrecipes
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Reviews (2)
Tweaks  (3)
  • serves: 14
  • yield: 14 servings
  • ready in: 55 mins (10 mins Prep - 45 mins Cook)
A wonderful seafood stew! Serve with warm, crusty bread for mopping up every last drop!

Recipe provided by:

Allrecipes

ingredients

  • 175g (6 oz) butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (400g) tins whole plum tomatoes
  • 2 (500g) tubs chicken stock
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 225ml (8 fl oz) water
  • 300ml (12 fl oz) white wine
  • 675g (1 1/2 lb) large fresh prawns, peeled and deveined
  • 675g (1 1/2 lb) sea scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 200g (7 oz) crab meat
  • 675g (1 1/2 lb) cod fillets, cubed

preparation method

  1.   Over medium low heat, melt butter in a large stockpot, then add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2.   Add tomatoes to the pot (break them down a little as you add them). Add chicken stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3.   Stir in the prawns, scallops, clams, mussels, crab meat and cod. Bring to the boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open (discard any that do not open). Ladle into bowls and serve with warm, crusty bread!
    
    

Nutrition

  • Calories 315.1kcal
  • Total Fat 13.2g
  • Saturated Fat 7.1g
  • Salt 772.9mg
  • Protein 34.7g
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More Tweaks (3)

  Tweaks

  •     
    Tweak:
    Something else:

    Fantastic!!! I made a few changes. I simmered the stock for over an hour, until we were just about ready to eat, and then added the fish (took order from another recipe) first the clams for about 5 min, till they start to open, then the crab legs (about 1 minute) then the mussels, prawns, squid, scallops and cod. Cook stirring frequently until the mussels open, the prawns curl and the squid and scallops are just firm (about 3 minutes). Everything was cooked just right and the flavour.......wonderful!!! The recipe served 6 adults and we had a little left over. I took some of the stock and cooked some extra prawns in it and then added the rest of the prawns and fish and warmed it up.....it was wonderful even as a leftover.

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    Tweak:
    Altered ingredient amounts:

    I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavour and I used olive oil, and just a couple knobs of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the prawns, scallops, fish and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of crushed chillies for a little more heat. I'll definitely make this again.

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