Cioppino (fisherman's stew)

Name: Cioppino (fisherman's stew)
Yield: 4
Ingredients: 1 tbs olive oil; 1 tbs unsalted butter; 2 onions, diced; 1 fennel bulb, diced (fronds reserved, core discarded); 2 garlic cloves, sliced; 2 bay leaves; 1/2 tsp sweet smoked paprika, plus extra to serve; 100ml (1/2 cup) white wine; 250g ripe tomatoes, roughly chopped; 250ml (1 cup) fish stock; 4 × 100g fresh hake fish fillets (or any other firm white fish); 8 green tiger prawns; 150g mussels, cleaned; Lemon juice, to taste (optional), plus wedges; Handful of chopped flat-leaf parsley; Sea salt; Freshly ground black pepper

Rate now

https://healthimprovements.info/recipes/cioppino-fishermans-stew/e9woa8jc — Cioppino (fisherman's stew)

Jump to recipe

by Eleanor Maidment

Jul 26, 2019

"Serve this with a few dollops of aioli and plenty of crusty bread to mop up the juices" - Eleanor Maidment. This is an edited extract from California Living + Eating by Eleanor Maidment, published by Hardie Grant Books (RRP $45), and is available in stores nationally. Photographer: © Nassima Rothacker

1 tbs olive oil
1 tbs unsalted butter
2 onions, diced
1 fennel bulb, diced (fronds reserved, core discarded)
2 garlic cloves, sliced
2 bay leaves
1/2 tsp sweet smoked paprika, plus extra to serve
100ml (1/2 cup) white wine
250g ripe tomatoes, roughly chopped
250ml (1 cup) fish stock
4 × 100g fresh hake fish fillets (or any other firm white fish)
8 green tiger prawns
150g mussels, cleaned
Lemon juice, to taste (optional), plus wedges

To serve

Handful of chopped flat-leaf parsley
Sea salt
Freshly ground black pepper

Method

1.

Heat the oil and butter in a large frypan or casserole dish over a medium-low heat, add the onion and fennel with a good pinch of salt and cook for 5 minutes (don’t season again until you’ve added the seafood as it may be salty in itself). Add the garlic and bay leaves, and cook gently for another 15-20 minutes, stirring regularly, until everything is soft, translucent and turning golden.
2.

Add paprika and cook for 1 more minute, then add the wine and simmer for 2-4 minutes to cook off the alcohol. Add the tomato, cook for another 2-3 minutes, then add fish stock and bring to a gentle simmer. (You can set the dish aside, then reheat when you’re ready to continue.)
3.

Place the fish, prawns and mussels into the gently simmering sauce, grind over some black pepper and cover the pan with a lid (or use a sheet of aluminium foil topped with a large plate or chopping board). Remove the lid after 6 minutes and check everything is cooked through. If not, re-cover and check after another 2 minutes.
4.

To serve, remove lid and discard any unopened mussels. Check the seasoning: it may benefit from a little salt and a firm squeeze of lemon juice. Serve scattered with the parsley, the reserved chopped fennel fronds and some lemon wedges.