Californian Cioppino

A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough


Heat the oil and butter in a large pan over a medium heat and add the onions, leeks, celery, fennel, fennel seeds, garlic, bay leaf, oregano, thyme, white pepper, and saffron.
Cook and stir until the onions and leeks are softened, add the tomatoes, fish stock or clam juice and wine bring it all to a boil, reduce the heat, cover, and simmer for 45 to 60 minutes.
Season to taste with salt Worcester sauce and Tabasco sauce then add the mussels, clams, shrimp, and diced roasted pepper and bring back to the boil, cover, and simmer for 10 minutes.
Add the crab and calamari, cover, and simmer for 5 to 10 minutes until the mussels and clams open, discarding any that do not open.
Ladle into individual serving bowls top with the chopped parsley and serve hot in large shallow bowls alongside crusty sourdough bread, a mixed salad and a nice chilled white or rosé wine and don’t forget to also serve it with large bibs, crab shell crackers, an extra bowl for the shells, and finger bowls if you wish and enjoy!


You Will Need

Halibut Fillet Or Monkfish, Cut Into 1 Inch Slices, Monkfish Is Nice In This Dish Or You Could Use Snapper 450 Grams
Sea Salt Flakes
Crab Claws, Depending On Size, Or 1 Dungeness Crab (about 800 Grams), Cracked And Cleaned, We Prefer The Crab Claws In The United Kingdom As It Is So Difficult To Get Dungeness Crab. 6 To 12
Dry White Wine 400 Mls
Worcestershire Sauce 1 Teaspoon
Tabasco Sauce, Or To Taste 1 Teaspoon
Fish Stock Or Clam Juice 400 Mls
Red Pepper, Roasted 1 Whole
Chopped Tomatoes 2 X 400 Gram Tins
Fennel Seeds 1 Tablespoon
White Pepper
Saffron Threads 1 Teaspoon
Fresh Thyme Leaves 3 Teaspoons
Chopped Fresh Oregano Or 1 Teaspoon Dried 2 Teaspoons
Bay Leaf 1
Garlic, Crushed 4 Cloves
Fennel, Diced 1 Head
Celery, Diced 2 Sticks
1 Medium
Onion, Diced 1 Medium
Butter 50 Grams
Extra Virgin Olive Oil 3 Tablespoon
Squid (calamari) Cut Into Rings, Use The Tentacles As Well 250 Grams
Raw Prawns, Peeled And De-veined 24 Large
Mussels In Shell, Scrubbed And Cleaned 18
Clams In Shell, Scrubbed And Cleaned 18
Flat Leaf Parsley, Chopped

Hints 'n' Tips

You can vary the seafood according to the catch of the day, yours or your fishmonger


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