Cioppino

Cioppino

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David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational seafood soup pot.

The ingredient of Cioppino

  1. 1kg vongole (see note)
  2. 1/4 cup (60ml) olive oil, plus extra to drizzle
  3. 2 fennel bulbs
  4. 1 tablespoon fennel seeds
  5. 2 onions, thickly sliced
  6. 2 celery stalks, thickly sliced
  7. 1/2 teaspoon chilli flakes
  8. 1 bay leaf
  9. 1 garlic bulb, halved horizontally
  10. 2 x 400g cans chopped tomatoes
  11. 2L (8 cups) good-quality fish stock
  12. 1kg pot-ready mussels (see note)
  13. 8 x 100g snapper fillets, pin-boned
  14. 1 pinch saffron (optional)
  15. 250g fresh cooked crabmeat (see note)
  16. Toasted sourdough bread, to serve

The instruction how to make Cioppino

  1. Place the vongole in a bowl and cover with cold water. Soak for 1 hour to remove any grit. Drain.
  2. Meanwhile, heat oil in a large stockpot over medium-low heat. Slice the fennel, reserving the fronds, and add to the pan with fennel seeds, onion, celery, chilli, bay leaf, garlic and a good pinch of salt. Cook for 8-10 minutes, stirring, until vegetables begin to soften. Add tomato to the pan and simmer for a further 10 minutes. Add stock and bring to a simmer over high heat, skimming any foam from the surface. Add another pinch of salt, reduce heat to low and simmer for 40 minutes until reduced. Strain into a pan, discarding the solids. Keep stock warm over low heat.
  3. Place 1 cup (250ml) drained stock in a separate pan and bring to the boil over high heat. Add mussels, cover with a lid and cook for 3-4 minutes or until opened. Remove with a slotted spoon. Bring stock back to the boil and repeat with vongole. Set seafood aside. Discard cooking liquid.
  4. Meanwhile, preheat oven to 200u00b0C. Line a baking tray with foil and grease. Sprinkle snapper with saffron, if using, and half the fennel fronds. Season, then place on baking tray and drizzle with a little oil. Bake for 6-8 minutes or until just cooked through.
  5. Spoon the vongole, mussels and crab into warmed bowls. Place a piece of snapper on top and spoon over a little of the warm stock. Top with remaining fennel fronds and serve with sourdough.

Nutritions of Cioppino

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calories: https://schema.org
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