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



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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