Cioppino

David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational seafood soup pot.

The ingredient of Cioppino

• 1kg vongole see note
• 1 4 cup 60ml olive oil plus extra to drizzle
• 2 fennel bulbs
• 1 tablespoon fennel seeds
• 2 onions thickly sliced
• 2 celery stalks thickly sliced
• 1 2 teaspoon chilli flakes
• 1 bay leaf
• 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

The Instruction of cioppino

• place the vongole in a bowl and cover with cold water soak for 1 hour to remove any grit drain
• meanwhile heat oil in a large stockpot over medium low heat slice the fennel reserving the fronds and add to the pan with fennel seeds onion celery chilli bay leaf garlic and a good pinch of salt cook for 8 10 minutes stirring until vegetables begin to soften add tomato to the pan and simmer for a further 10 minutes add stock and bring to a simmer over high heat skimming any foam from the surface add another pinch of salt reduce heat to low and simmer for 40 minutes until reduced strain into a pan discarding the solids keep stock warm over low heat
• place 1 cup 250ml drained stock in a separate pan and bring to the boil over high heat add mussels cover with a lid and cook for 3 4 minutes or until opened remove with a slotted spoon bring stock back to the boil and repeat with vongole set seafood aside discard cooking liquid
• meanwhile preheat oven to 200u00b0c line a baking tray with foil and grease sprinkle snapper with saffron if using and half the fennel fronds season then place on baking tray and drizzle with a little oil bake for 6 8 minutes or until just cooked through
• spoon the vongole mussels and crab into warmed bowls place a piece of snapper on top and spoon over a little of the warm stock top with remaining fennel fronds and serve with sourdough

Nutritions of Cioppino

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