Cioppino (Hearty Seafood Stew)
By anne
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Read the story behind this delicious stew here
Ingredients
- Stock
- 2 pounds fish bones and heads (see Note 1)
- 1 crab (1-2 pounds)
- heads from 1 pound of prawns (purchased for the stew, if available)
- Base
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bulb minced garlic
- 1 tablespoon red pepper flakes
- 2 large yellow or white onions, chopped
- 2 bulbs fennel, thinly sliced
- 2 cans (28 ounces each) of whole or diced tomatoes, with their liquid
- 4 tablespoons tomato paste
- 3 cups white wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 bunch of fresh Italian parsley, chopped
- Seafood
- 1 pound mussels
- 1 pound littleneck clams
- 1 pound razor clams
- 1 pound prawns, with heads if possible (note: the heads are the one/same used in the stock, above)
- 1 pound calamari rings
- 2 pounds cod, monkfish, crab or lobster (note: for my cioppino, I did not buy this but rather removed the fish from the bones used in making the stock)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large pot, boil the 2 pounds of fish bones and heads, 1 crab and the heads from 1 pound of prawns in 1.5 liters (app. 6 cups) of water and, once a rolling boil has been achieved, simmer for at least 2 hours.
Step 2
Set crab and fish bones with any usable meat aside and throw away fish heads and prawn heads. Separate any usable meat from the fish bones and chop finely. Throw away fish bones and set fish meat and whole crab aside for later use.
Step 3
In a separate pot, heat 3 tablespoons olive oil and 3 tablespoons of butter and add the following ingredients until the vegetables have softened and are translucent:
- 1 bulb of minced garlic
- 2 large onions, chopped
- 2 bulbs fennel, thinly sliced, and
- 1 tablespoon of red pepper flakes.
Step 4
Stir into the sauteed vegetables the following ingredients and once it has reached a rolling boil, simmer for at least 2 hours:
- Finely chopped fish meat,
whole crab,
- 5 cups fish stock,
- 3 cups white wine,
- 2 cans of tomatoes in their liquid (breaking apart whole tomatoes with a wooden spoon)
- 4 tablespoons tomato paste,
- 1 tablespoon dried oregano, and
- 1 tablespoon dried basil.
Step 5
5-10 minutes prior to serving, add the following:
1. 1 pound mussels
2. 1 pound littleneck clams
3. 1 pound razor clams
4. 1 pound prawns (with or without shells) and
5. 1 pound calamari rings.
Step 6
Remove the crab and any unopened mussels or clams, stir in chopped Italian parsley, ladle into bowls and serve with crostini, anchovy bread, garlic bread or the like.
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