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Cioppino
Cioppino
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Prep Time:
Cook Time:
Sensational seafood soup pot combining Italian cooking with Californian ingredients.
Ingredients:
  • 1kg vongole (see note)
  • 60ml olive oil
  • 2 fennel bulbs
  • 20.00 ml fennel seeds
  • 2 onions, thickly sliced
  • 2 celery stalks, thickly sliced
  • 1/2 tsp chilli flakes
  • 1 garlic bulb, halved horizontally
  • 2 x 400g cans chopped tomatoes
  • 2L (8 cups) good-quality fish stock
  • 1kg pot-ready mussels (see note)
  • 8 x 100g snapper fillets, pin-boned
  • 1 pinch saffron (optional)
  • 250g fresh cooked crabmeat (see note)
  • Toasted sourdough bread, to serve
Instructions:
  • Place the vongole in a bowl and cover with cold water. Let soak for 1 hour to ensure they are free of grit, then drain.
  • Heat oil in a large stockpot over medium-low heat. Slice fennel and add to the pan with fennel seeds, onion, celery, chili, bay leaf, garlic, and a pinch of salt. Cook for 8-10 minutes until vegetables begin to soften. Stir in tomato and simmer for another 10 minutes. Add stock, bring to a simmer over high heat, skimming any foam. Simmer on low for 40 minutes until reduced. Strain the stock, discarding solids, and keep warm over low heat.
  • In a separate pan, bring 1 cup (250ml) of drained stock to a boil over high heat. Add mussels, cover, and cook for 3-4 minutes until they open. Use a slotted spoon to remove the mussels. Bring the stock back to a boil, then repeat the process with the vongole. Set the cooked seafood aside and discard the cooking liquid.
  • Preheat the oven to 200°C. Prepare a baking tray by lining it with foil and greasing it. Season the snapper with saffron, if desired, and half of the fennel fronds. Place the seasoned snapper on the prepared baking tray, drizzle with a little oil, and bake for 6-8 minutes until cooked through.
  • Divide the vongole, mussels, and crab among warm bowls. Place a piece of snapper on top and drizzle some of the warm stock over it. Garnish with the remaining fennel fronds and serve with sourdough bread.

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