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Classic Cioppino Using White Wine

Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
8

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