Californian fish pot (Cioppino)

Name: Californian fish pot (Cioppino)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Spring onions; 2 stalks of celery; 1 medium onion; 1 Garlic clove; 1 green pepper; 3 TABLESPOONS Olive oil; 1/4 l dry white wine; 1 can(s) (850 ml) Tomatoes; 1 collar flat leaf parsley; 2 stem(s) Basil; 2 stem(s) Oregano; 1 TEASPOON Fennel seeds; 7-10 Tbsp salt, white pepper; 250 g Mussels and clams or cockles with shell (fresh or frozen); 600 g Fish fillet (e.g. cod or catfish); 8 (approx. 200 g) ready-to-cook prawns with shell; 7-10 Tbsp Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Spring onions
2 stalks of celery
1 medium onion
1 Garlic clove
1 green pepper
3 TABLESPOONS Olive oil
1/4 l dry white wine
1 can(s) (850 ml) Tomatoes
1 collar flat leaf parsley
2 stem(s) Basil
2 stem(s) Oregano
1 TEASPOON Fennel seeds
7-10 Tbsp salt, white pepper
250 g Mussels and clams or cockles with shell (fresh or frozen)
600 g Fish fillet (e.g. cod or catfish)
8 (approx. 200 g) ready-to-cook prawns with shell
7-10 Tbsp Basil

Directions

1
Clean and wash spring onions and celery. Cut into rings or slices. Peel and finely dice onion and garlic. Clean, wash and chop the peppers. Heat oil in a pot. Fry everything in it while turning. Pour wine
2
Add the tomatoes with the juice to the vegetables and crush them a little. Wash the herbs, shake dry and chop finely. Grind the fennel seeds with a kitchen roll. Add everything to the vegetables. Season with salt and pepper. Simmer for about 10 minutes.
3
In the meantime, wash all the mussels under cold running water, brushing them thoroughly. Throw away open mussels. Wash the fish fillets, dab dry and cut into cubes of approx. 3 cm. Wash the prawns (peel as desired) and dab dry.
4
Add mussels, fish pieces and prawns to the vegetables. Let everything cook for another 8 minutes. Season to taste with salt and pepper and arrange in a large tureen. Garnish with basil leaves as desired