Cioppino seafood stew

Name: Cioppino seafood stew
Prep time: 60 min
Total time: 60 min
Yield: 6 people
Cuisine: American
Ingredients: 3 tbsp olive oil; 1 large onion; 1 red pepper; 4 garlic cloves; 1 tsp oregano; 0.5 tsp chilli flakes; 2 tbsp tomato puree; 800 g chopped tomatoes; 1 l fish stock; 250 ml dry white wine; 500 g cod or firm white fish; 500 g mussels; 500 g clams; 400 g prawns; 250 g scallops; 0.5 bunch parsley; to taste salt; to taste black pepper

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A San Francisco seafood stew with tomato, wine and mixed shellfish, made to be served straight from a big pot.

Serves: 6 people

Preparation time: 60 min

Ingredients

olive oil – 3 tbsp
onion – 1 large
red pepper – 1
garlic cloves – 4
oregano – 1 tsp
chilli flakes – 0.5 tsp
tomato puree – 2 tbsp
chopped tomatoes – 800 g
fish stock – 1 l
dry white wine – 250 ml
cod or firm white fish – 500 g
mussels – 500 g
clams – 500 g
prawns – 400 g
scallops – 250 g
parsley – 0.5 bunch
salt – to taste
black pepper – to taste

Method

1. Cook the onion, pepper and garlic in olive oil until softened, then add oregano, chilli and tomato puree. 2. Stir in the tomatoes, wine and stock and simmer the base until it tastes full and slightly sweet. 3. Add the white fish first, then the shellfish in stages according to how quickly they cook. 4. Cover briefly so the mussels and clams can open in the fragrant broth. 5. Taste and adjust the seasoning without overpowering the seafood. 6. Scatter over parsley and serve with plenty of bread for dipping.