Monday, 24 March 2014

Delicious Cioppino

This healthy fish soup has its origins amongst the Italian fisherman of San Francisco.

Serves 6.

  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 rib celery, chopped
  • 1 onion, diced
  • 1 can crushed tomatoes (28-oz)
  • 2 cups clam juice or fish stock
  • 2 cups white wine
  • 4 cloves crushed garlic
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon salt
  • 1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
  • 2 pounds halibut fillet, cut into 1-in slices
  • 24 large prawns, peeled and de-veined
  • 12 mussels
  • 1/2 bunch Italian parsley, chopped
  1. Melt the butter in a large pot, medium-low heat.  Add the olive oil and then sauté the celery and onion until they are soft , this will take about 10 minutes.
  2. Add the rest of the ingredients except the seafood and fresh parsley.  Simmer on low heat with the lid off for an hour.  If the sauce looks too thick add a bit of water.  Season with salt to taste.
  3. Add the crab, shrimp and halibut and simmer for another 5 minutes.  Then add the mussels.  Cover the pot and simmer for about 3 minutes until you see the mussels have opened.
  4. Discard any mussels that didn't open, stir in the parsley with the heat now off.
  5. Serve the cioppino in large bowls with bread (sourdough for the full San Francisco experience).   
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