Cioppino

Name: Cioppino
Yield: Serves 4
Cuisine: United States
Ingredients: 375 g (13 oz) raw large prawns (shrimp); 1 raw lobster tail (about 400 g/14 oz); 1 kg (2 lb 4 oz) firm white fish fillets (hake, cod, snapper, ocean perch); 1 tablespoon chopped parsley; 60 ml (2 fl oz/¼ cup) olive oil; 12–15 black mussels; 1 large onion, finely chopped; 2–3 garlic cloves, crushed; 1 green capsicum (pepper), finely chopped; 400 g (14 oz) tin chopped tomatoes; 1 bay leaf; 250 ml (9 fl oz/1 cup) fish stock; 250 ml (9 fl oz/1 cup) tomato juice; 250 ml (9 fl oz/1 cup) white wine; 2 parsley sprigs; 2 teaspoons chopped basil; 2 dried Chinese mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Cioppino is a version of the Ligurian fish stew, ciuppin, which originated in the bay area of San Francisco. Like bouillabaisse, cioppino was first made by fishermen from the leftovers when their catch had been sold. It can be made with any variety of fish and seafood, and is then poured over chunks of stale bread to serve.

Ingredients

2 dried Chinese mushrooms
1 kg (2 lb 4 oz)

Americas
United States
Fish course
Stew
Pescatarian
Gluten-free

Method

Place the mushrooms in a small bowl, cover with boiling water and soak for 20 minutes. Cut the fish into bite-sized pieces, removing the bones.
Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end.
Starting at the end where the head was, cut down the sides of the lobster