Name: Cioppino
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 onion, chopped coarsely; 1 fennel bulb, trimmed,chopped coarsely; 3 clove garlic, crushed in garlic press; 6 tomatoes, chopped coarsely; 15 (ounce) can crushed tomatoes; 1/2 cup dry white wine; 3/4 cup chicken broth; 3/4 cup water; 1 (pound) uncooked large shrimp,chopped coarsely; 1 (pound) swordfish steaks; 14 (ounces) clams, rinsed; 5 (ounces) scallops; 12 (ounces) cooked crab meat; 1/4 cup coarsely chopped fresh basil; 1/2 cup coarsely chopped fresh flat-leaf parsley

Cioppino

Cioppino is an Italian-American fish stew originating in San Francisco's fishing community. It is traditionally made from 'catch of the day' seafood and has become a popular staple at Italian restaurants in the area, and for good reason. It's delicious!

Ingredients

2 teaspoon olive oil

1 onion, chopped coarsely

1 fennel bulb, trimmed,chopped coarsely

3 clove garlic, crushed in garlic press

6 tomatoes, chopped coarsely

15 (ounce) can crushed tomatoes

1/2 cup dry white wine

3/4 cup chicken broth

3/4 cup water

1 (pound) uncooked large shrimp,chopped coarsely

1 (pound) swordfish steaks

14 (ounces) clams, rinsed

5 (ounces) scallops

12 (ounces) cooked crab meat

1/4 cup coarsely chopped fresh basil

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan; cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato; cook, stirring, 5 minutes or until pulpy. Stir in undrained crushed tomatoes, wine, broth and water; reduce heat, simmer, covered, 20 minutes.

2.Meanwhile, peel and devein prawns, leaving tails intact. Chop fish steaks into ¾ (inch) pieces.

3.Add clams to pan; simmer, covered, 5 minutes or until clams open (discard any that do not). Add remaining seafood; cook, stirring occasionally, 5 minutes or until seafood has changed in color and is cooked as desired. Remove from heat; stir in crab meat and herbs.

Substitute any firm fleshed fish for the swordfish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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