Cioppino

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

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
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