Cioppino (San Francisco Fisherman's Stew)

Melt 25 g of butter and 2 tablespoons of olive oil in a large pan.

Add 5 cloves of roughly chopped garlic, 1 stick of roughly chopped celery, 1 small roughly chopped onion, and 1 green capsicum (de-seeded and roughly chopped).

Cook gently for about 6-7 minutes until the onions are translucent.

Add 500 ml of fish stock, 400 g of canned chopped tomatoes, 3 tablespoons of red wine vinegar (or balsamic vinegar), 100 ml of white wine, 1 tablespoon of caster sugar, and 1 teaspoon of chili flakes (or season with salt and pepper).

Stir well and bring to a boil.

Once boiling, reduce heat and let it simmer gently for 30 minutes.

Toast 6 chunks of sourdough bread and rub with cut garlic on both sides.

Add 250 g of codlin cut into chunks, 125 g of cooked mussels, and 125 g of king prawns to the sauce and mix.

Cover and cook for 5 minutes.

Serve with toasted sourdough bread and sprinkle with parsley.

Equipment Needed

Spice Level: