Cioppino

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

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
Stew
Fish course
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