Cioppino
Italian–American seafood stew in tomato & wine broth
• 500 g mussels, cleaned
• 500 g clams, scrubbed
• 300 g prawns, peeled & deveined
• 300 g squid rings
• 400 g firm white fish fillet, cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 small fennel bulb, thinly sliced
• 800 g canned crushed tomatoes
• 250 ml dry white wine
• 500 ml fish stock
• 3 tbsp olive oil
• 1 tsp red chili flakes (optional)
• Salt & black pepper to taste
• Fresh parsley & basil leaves for garnish
Serve with toasted sourdough bread & crispy Grissini sticks
2 Comments
❤❤❤❤❤
❤❤❤❤❤❤