This recipe for Cioppino is not complicated but it does take some time, especially to prepare the seafood stock. Although you can use pre-made seafood stock, the fresh preparation can be tastier. At first, I thought that this recipe originated in Italy, but it seems like it comes from the US. I’ve had it many times in the US, and it is one of my favourite soups. Usually, it is filled with seafood including prawns, mussels, clams, fish, and scallops. I don’t think sriracha is an original ingredient, but I like the spice it adds to the tomato flavour.
You can be creative with the recipe for cioppino depending on which vegetables and seafood you prefer. For a more beautiful presentation, use shellfish in the shells and garnish with parsley.
Ingredients
500g small clams in shells
500g mussels in shells
3 Tbsp extra-virgin olive oil
2-3 medium onion, cut into 1cm pieces
1 large fennel bulb, cut into 1cm pieces
3 cloves garlic, minced
2 red peppers, cut into bite-sized strips
2 tsp dried oregano
1 tsp dried thyme
Pinch of Italian herbs
300ml dry white wine
2 (400g) tins chopped tomatoes
400ml seafood stock (recipe below or buy pre-made)
500g skinless firm white fish, such as monkfish or cod, cut into 1cm pieces
250g scallops, out of the shell
500g large prawns, peeled and deveined
1-3 Tbsp Sriracha (optional)
Salt and white pepper to taste
Handful of flat leaf parsley, chopped
Toasted sourdough bread for serving (optional)
Instructions
First, wash and scrub the clams and mussels. For the mussels, try to remove the beards (grassy-looking pieces sticking out of the shells).
Next, steam the shellfish in a basket within a large stockpot with about 1 litre of water. Bring the water to a boil then reduce heat to a simmer and steam mussels and clams in the covered pot until they open, about 5 minutes. Remove the pot from heat and place all opened mussels and clams in a large bowl. Discard any mussels or clams that do not open. Reserve the steaming liquid for later use.
Next, heat olive oil in the stockpot over medium. Then add chopped onion, fennel and a pinch of salt and saute until onion is softened, about 8 minutes. Add minced garlic, red peppers, dried oregano, thyme, and Italian herbs. Saute until garlic is fragrant and most of the liquid from the vegetables has evaporated.
When the red pepper mixture begins to look dry, add white wine. Use a spoon to mix and bring the mixture to a boil, then simmer for 5 minutes.
Add the tinned chopped tomatoes and juices, seafood stock and reserved shellfish steaming liquid to the pot. Simmer for 20 minutes uncovered until the liquid reduces slightly.
Next add the fish, scallops and prawns to the pot and bring to a simmer. Cover the pot and cook for 3 minutes, or until the fish, scallops and prawns are cooked.
Finally, remove the pot from heat and stir in mussels and clams. Add salt and white pepper to taste. If desired, also mix in some sriracha for a little spice. Serve hot, garnished with parsley and a side of toasted sourdough bread.
Seafood Stock Ingredients
Fish bones and/or heads
A handful of clams
Juice from clams
Juice from prawns
Juice from scallops
Handful of flat leaf parsley
2 onions, peeled and chopped into large pieces
2 garlic cloves, chopped
1 carrot, peeled and chopped
1 stalk celery, peeled and chopped
Salt to taste
1 tsp Black peppercorns
2-3 bay leaves
1 litre of water
Instructions
Throw everything in a pot and bring to a boil. Then simmer, uncovered, for about 2 hours so flavours can blend and liquid evaporates. Strain through a sieve and reserve the liquid.
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