Nor Cal cioppino

  • Preparation Time20 mins
  • Cooking Time120 mins
  • Serves8
  • DifficultyMedium
60ml olive oil
400g diced yellow onions
225g thinly sliced fennel
175g chopped red bell pepper
50g minced garlic
110g tomato puree
360ml red wine
1.35L tomato sauce
120ml clam juice
60ml lemon, juice
960ml water
2 bay leaves
1 tbsp red chilli flakes, or to taste
1 tbsp dried oregano
1 tbsp dried basil
2 tbsp salt
1 tbsp freshly ground black pepper
30ml Sambuca liqueur
1.8kg Dungeness crab, whole, cooked, cleaned, cracked and broken into 4 pieces
900g littleneck clams, cleaned and scrubbed
900g firm white fish, like cod or halibut, cut into 5cm pieces
900g prawns, shell on, deveined
25g coarsely chopped Italian parsley leaves
Fresh bread, for serving
1) Heat the oil in a large stock pot over a medium heat and saute the onions, fennel, pepper and garlic until lightly browned. Add the tomato puree and continue to cook until it browns.

2) Add the wine, tomato sauce, clam and lemon juices, water, bay leaves, chilli flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour.

3) Add the crab and clams to the sauce and simmer for 20 to 30 minutes. Discard clams that do not open, then add the cod and cook 4 to 5 minutes. DO NOT STIR.

4) To finish add the prawns and cook 3 to 4 minutes until they turn pink. Stir in the parsley and serve immediately with lots of fresh bread.

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