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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