Recipe – Cioppino Seafood Stew
I got a taste of Cioppino Seafood Stew about 5 years ago when a friend cooked it during a gathering. Then it has always been on my mind because I love the richness of the flavours and freshness of the seafood. So when we were doing a tour in Sydney Fish Market, we decided to cook Cioppino Seafood Stew for dinner!
Sydney Fish Market is one of the most impressive fish markets in the world. The range of Australian and international seafood is mind blowing. It’s the best value seafood in town, you can select your own lunch from the range or even buy home and cook fresh.
So after our barista class that night, we went home to whip up our seafood stew. It was fun cooking together at our apartment and definitely much cheaper than eating out. Feel free to experiment with your favorite seafood and don’t forget to buy the toasts slathered with butter to soak up the flavorful broth.
Cioppino Seafood StewPrint
- 1 blue swimmer crab
- 150 g skinless white fish fillets such as red snapper, sea bass, or halibut, cut into bite-size pieces
- 8-12 large tiger prawns
- 6-8 green lipped mussels
- 200 g clams
- 2 tbsp butter
- 1 large red onion coarsely chopped
- 4 garlic cloves minced
- 1 green pepper diced
- 2 tbsp bay leaf coarsely chopped
- 4 tbsp parsley coarsely chopped
- 1 can tomato paste
- 1 can of diced tomatoes
- 2 cups red wine
- 2 cups fish stock
- 1 cup water
- 1/2 cup lemon juice
- Black Pepper Corn to taste
- Sugar to taste
- Melt butter in a pot on medium heat.
- Add garlic, onions and green pepper. Saute until onion is translucent. Stir in parsley and bay leaf.
- Add in tomato paste, diced tomatoes, lemon juice, fish stock and red wine. Bring to boil and simmer it for 20mins, stir occasionally.
- Add crab, mussels and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes.
- Add fish and prawns. Simmer, covered, until fish is opaque and prawns are pink, 2 to 3 minutes.
- Remove pot from heat. Season with salt and pepper, decorate with parsley.
Stock can be refrigerated for up to 2 days. When you are using it, bring to a simmer before adding seafood.
You can add in chilli flakes to taste.
Add more red wine to taste if you like.