Cioppino

Name: Cioppino
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 3 x 400 g (l2 fl oz) cans chopped Italian tomatoes; 2 tablespoons tomato paste; 500 g (1 lb) white fish fillets; 2 x 250 g (8 oz) frozen lobster tails, thawed; 1 stick celery, chopped; 1 green capsicum (pepper), chopped; 4 cloves garlic, chopped; 1 carrot, chopped; 2 tablespoons extra virgin olive oil; 4 cloves garlic, finely chopped; 1 kg (2 lb) large raw prawns, shells on 500 g (1 lb) scallops; 500 g (1 lb) frozen crab claws, thawed; 1 kg (2 lb) mussels, scrubbed and beards removed; 4 sprigs of fresh thyme; 80 ml (2 ¾ fl oz) olive oil; 30 g (1 oz) fresh basil; 750 ml (24 fl oz) white wine; 2 bay leaves; 2 onions, finely chopped

Preparation info

Serves
6-8

Difficulty
Medium
Ready in
1 hr 20

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

This superb Italian-sounding dish is said to have been created in San Francisco by Italian immigrants. A combination of fish and seafood with tomatoes and herbs, it is delicious served with crusty bread.

Ingredients

750 ml (24 fl oz) white wine
2 onions, finely chopped

Europe
Italy
United States
San Francisco
Main course
Pescatarian
Gluten-free
Mediterranean

Method

Place the wine, half the onion, one bay leaf, two sprigs of thyme and the mussels in a large pan. Cover, bring to the boil and cook for 5 minutes. Remove the mussels from the pan with a slotted spoon and discard any that have not opened. Strain and reserve the cooking liquid.
Separate the leaves from the stems of basil and set aside. Make a herb bundle by tying th