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Recipes
Cioppino (Hearty Seafood Stew)
By anne, Gambas and Grits
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- Stock
- 2 pounds fish bones and heads (see Note 1)
- 1 crab (1-2 pounds)
- heads from 1 pound of prawns (purchased for the stew, if available)
- Base
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bulb minced garlic
- 1 tablespoon red pepper flakes
- 2 large yellow or white onions, chopped
- 2 bulbs fennel, thinly sliced
- 2 cans (28 ounces each) of whole or diced tomatoes, with their liquid
- 4 tablespoons tomato paste
- 3 cups white wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 bunch of fresh Italian parsley, chopped
- Seafood
- 1 pound mussels
- 1 pound littleneck clams
- 1 pound razor clams
- 1 pound prawns, with heads if possible (note: the heads are the one/same used in the stock, above)
- 1 pound calamari rings
- 2 pounds cod, monkfish, crab or lobster (note: for my cioppino, I did not buy this but rather removed the fish from the bones used in making the stock)