Classic Cioppino Using White Wine Recipe
Summary
Difficulty LevelBit DifficultHealth IndexHealthy
Ingredients
| 2 uncooked blue swimmer crabs (700 g), prepared | ||
| Prawns | 16 Large, uncooked | |
| 450 g swordfish steaks | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium | |
| 2 trimmed sticks celery (150 g), chopped coarsely | ||
| Garlic | 3 Clove (5gm), crushed | |
| Tomatoes | 6 Medium | |
| Tomato puree | 415 Gram | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Fish stock | 1 1/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Clams | 200 Gram, prepared | |
| Scallops | 200 Gram | |
| Basil leaves | 2 Tablespoon, shredded | |
| Coarsely chopped | 1/3 Cup (16 tbs) | |
Directions
1.
Chop each crab into pieces with cleaver.
Shell and devein prawns, leaving tails intact.
Chop fish into 2cm pieces.
2.
Heat the oil in large pan; cook onion, celery and garlic, stirring, until onion is soft.
Add tomato; cook, stirring, 5 minutes or until pulpy.
Stir in puree, wine, stock and sugar; simmer, covered, 20 minutes.
[Can be made ahead to this stage.
Cover; refrigerate overnight] 3.
Add crab and clams to pan; simmer, covered, 10 minutes.
Discard any dams that do not open.
Add prawns, fish and scallops; cook, stirring occasionally, about 5 minutes, or until seafood has changed in colour and is cooked through.
Stir in herbs.
Chop each crab into pieces with cleaver.
Shell and devein prawns, leaving tails intact.
Chop fish into 2cm pieces.
2.
Heat the oil in large pan; cook onion, celery and garlic, stirring, until onion is soft.
Add tomato; cook, stirring, 5 minutes or until pulpy.
Stir in puree, wine, stock and sugar; simmer, covered, 20 minutes.
[Can be made ahead to this stage.
Cover; refrigerate overnight] 3.
Add crab and clams to pan; simmer, covered, 10 minutes.
Discard any dams that do not open.
Add prawns, fish and scallops; cook, stirring occasionally, about 5 minutes, or until seafood has changed in colour and is cooked through.
Stir in herbs.
Chef
