Cioppino (Californian fish pot)
easy
60 mins
60 mins
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) peeled tomatoes
- 1 collar flat leaf parsley
- 2 stem(s) Basil
- 2 stem(s) Oregano
- 1 TEASPOON Fennel seeds
- 7-10 Tbsp Salt
- 7-10 Tbsp 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 the onion and garlic. Clean, wash and chop the peppers. Heat the oil in a pot. Fry everything in it while turning.
- 2
Pour on wine. Add tomatoes with the juice to the vegetables and mash them a little. Wash the herbs, dab dry and chop finely. Grind the fennel seeds with a kitchen roll. Add everything to the vegetables. Season with salt and pepper. Simmer for ten minutes. In the meantime, wash all the mussels under cold running water, brushing them thoroughly. Discard open mussels. Wash the fish fillets, dab dry and cut into three centimetre cubes. Wash the prawns (peel as desired) and dab dry. Add mussels, fish pieces and prawns to the vegetables.
- 3
In the meantime, wash all the mussels under cold running water, brushing them thoroughly. Discard open mussels. Wash the fish fillets, dab dry and cut into three centimetre cubes. Wash the prawns (peel as desired) and dab dry. Add mussels, fish pieces and prawns to the vegetables. Let everything cook for another eight minutes. Season to taste with salt and pepper and arrange in a large tureen. Garnish with basil leaves
Nutrition Facts
380 kcal
12 g
15 g
39 g
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