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Cioppino - San Francisco Seafood Stew

What's the big idea?

This hearty seafood stew is believed to have derived from a soup called "ciuppin", cooked by Italian fishermen. It is a firm favourite in San Francisco and the surrounding area in California.

The following recipe makes six huge portions!

Shopping List

Here's the list of what you need:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 stick of celery, chopped
  • 1 medium onion, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 450ml fish stock
  • 450ml white wine
  • 3 cloves of garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1lb frozen crabmeat, thawed
  • 2lb halibut fillet, cut into 1 inch slices
  • 24 large prawns, peeled and de-veined
  • 12 mussels
  • 3-4 tablespoons chopped fresh parsley

What To Do

  • Melt the butter in a large pot over a medium-low heat. Add the olive oil, and fry the celery and onions for about 10 minutes
  • Add tomatoes, fish stock, white wine, garlic, lemon juice, Worcestershire sauce, bay leaf, basil and oregano
  • Season to taste with salt and black pepper. Bring to the boil, then reduce the heat
  • Simmer gently, uncovered, for one hour. Add a little water if it becomes too thick. Check the seasoning again
  • Add the crab, prawns and halibut, cover and simmer for a further five minutes
  • Add the mussels, cover and simmer for 3 minutes more, or until the mussels open. Turn off the heat, stir in the parsley and serve in bowls with plenty of warm bread

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