Cooking with a Manicure

Slowly Simmered Cioppino Seafood Stew


Serves 2
40 minutes

  • 1 small brown onion, sliced
  • 2 small shallots, chopped
  • 1 small fennel bulb, sliced
  • 5 garlic cloves, chopped
  • ¼ cup tomato paste
  • 5 fresh basil leaves, finely chopped
  • 2 tablespoons fresh thyme
  • 1-tablespoon fresh oregano
  • 2 cups good quality tomatoes, chopped with juice
  • 1 ½ cup chicken stock
  • 5 cups fish stock
  • 700 grams good quality fresh Mussels, closed
  • 500 gram Red Snapper fillet cut in 1-inch chunks
  • 500 gram Halibut or Hammour, cut in 1-inch chunks
  • 400 grams calamari, ask fish monger to cut into rings
  • 500 grams fresh large shrimp, half chopped and half left as large pieces
  • 1-tablespoon chili flakes, more or less depending on preference
  • 2 tablespoons fresh parsley, chopped


Drizzle a generous portion of olive oil in a very large pot and while still cool add onions, Shallots and fennel. Sauté for 5 to 8 minutes. Then add garlic to avoid burning for only 1 minute. Add tomato paste. Then add chopped tomato with the juice. Add Basil, thyme and oregano. Mix in the chicken stock and fish stock. Bring to a boil and reduce to medium heat.

Add the mussels and cover. Leave to cook for approximately 8 minutes. By then all mussels should start to open. Add the remaining seafood items. Blend in chili flakes and parsley. Bring down to a simmer and allow to stew together for 20 minutes. Season to taste.

Serve with fresh rustic bread- perfect to soak up the rich stew!

More recipe on: |





Leave a comment

Your email address will not be published. Required fields are marked *