CIOPPINO (SEAFOOD STEW)

Recipe by Kim Bagley, @cooking_with_kim_bagley

by Tia

INGREDIENTS

  • 3 tablespoons olive oil
  • 50g salted butter
  • 1 chopped red onion
  • 2 chopped spring onions
  • 3 garlic cloves (chopped)
  • 1 can whole tomatoes
  • 50g tomato paste
  • 2 tablespoons chopped parsley
  • sugar to taste
  • 2 teaspoons fish spice
  • 1 teaspoon lemon and black pepper seasoning
  • 1½ cups fish/vegetable/chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon crushed chillies (optional)
  • 400g clams
  • 400g mussels

For the sautéed prawns

  • 1kg prawns
  • drizzle of olive oil
  • 1 tablespoon butter per batch
  • fish spice

METHOD

  1. To a large pot, add olive oil, butter, onions and spring onions. Sauté for 5 minutes.
  2. Add garlic cloves, can of whole tomatoes, tomato paste, parsley, sugar to taste, fish spice, stock/broth, lemon and black pepper seasoning and fish sauce.
  3. Cook on medium heat for 20 minutes.
  4. Add crushed chillies if using, then clams and mussels. Simmer for 10 minutes. Taste the sauce and adjust seasoning accordingly.
  5. Sautéed Prawns: season the prawns with fish spice. Add olive oil and butter to a hot pan, add the prawns and sauté for 2 minutes, 1 minute each side.
  6. To serve, add stew to a bowl and top with sautéed prawns. Garnish with fresh chopped coriander/parsley or microgreens. Serve with a crusty bread of choice.

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