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Classic Cioppino Using White Wine

  Crabs 700 Gram (Uncooked Blue Swimmer, Prepared)
  Uncooked prawns 500 Gram (16 Large Sized)
  Swordfish steaks 450 Gram
  Olive oil 1 Tablespoon
  Brown rice 150 Gram, chopped coarsely (1 Medium Sized)
  Trimmed celery sticks 150 Gram, chopped coarsely (2 Sticks)
  Garlic 3 Clove (15 gm), crushed
  Tomatoes 1 Kilogram, chopped coarsely (6 Medium Sized)
  Tomato puree 415 Gram
  Dry white wine 125 Milliliter (1/2 Cup)
  Fish stock 330 Milliliter (1 1/3 Cups)
  Sugar 1 Teaspoon
  Clams 200 Gram (Prepared)
  Scallops 200 Gram
  Shredded fresh basil 2 Tablespoon
  Coarsely chopped flat leaf parsley 1⁄3 Cup (5.33 tbs) (Fresh)

Chop each crab into pieces with cleaver.
Shell and devein prawns, leaving tails intact.
Chop fish into 2cm pieces.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 387 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 210.2 mg70.1%

Sodium 653.1 mg27.2%

Total Carbohydrates 28 g9.2%

Dietary Fiber 3.6 g14.3%

Sugars 7 g

Protein 48 g96.7%

Vitamin A 36.7% Vitamin C 53.6%

Calcium 14.5% Iron 36%

*Based on a 2000 Calorie diet

Classic Cioppino Using White Wine Recipe