More commonly referred to in Italy as cioppino, the seafood stew can serve as a great comfort food during the cold months and as a luscious dinner to look forward to during the week. For this variation, we’re looking into using white fish, mussels, prawns and Italian tomatoes as the protagonists of the dish – although you can feel free to change the proteins and herbs as you please. Get the most of this hearty meal by following the simple recipe below, fit to challenge budding chefs and put the skills of the more experienced to the test.
Prepare to get your seafood on with this yummy feast from the ocean. The recipe isn’t just visually and aromatically delectable, it’s also very healthy and packed with nutrients.
PREP TIME: 30 Minutes
COOK TIME: 60 Minutes
- 750g white boneless fish (salmon, snapper, or cod)
- 500g mussels, scrubbed and debearded
- 500 green prawns or large shrimp, peeled and deveined
- 1.25 kg canned Italian chopped tomatoes
- 1 onion, finely chopped
- 3 shallots (scallions), chopped
- 4 garlic cloves, finely chopped
- 3 tbsp. olive oil
- 1 tsp. ground paprika OR red pepper flakes
- 3 tbsp. thyme leaves
- 1250 ml fish stock OR water
- 1 lemon, juiced and rind finely grated
- saffron threads
- 2 Desiree potatoes, cut into cubes
- salt and pepper, to taste
- Add a tablespoon of hot water to the saffron threads in a bowl. Set aside.
- In a large deep frying pan, heat the oil over medium heat.
- Add the onion, shallots, fennel (if using), salt and sauté for 10 minutes.
- Add the garlic and sauté for 2 more minutes or until onions are translucent and the garlic is tender.
- Add ground paprika and thyme. Cook for 2 minutes, stirring well.
- Add the tomatoes, potatoes, lemon rind, lemon juice, saffron mixture, and stock. Stir to combine well.
- Bring the frying pan to a boil, then lower heat to a medium-low.
- Simmer for 30 minutes with the pan uncovered. Make sure the potatoes are tender (check with skewer) and all the flavours have blended.
- Add the mussels. Cover the pan and cook for 5-10 minutes, or until the mussels have begun to open.
- Add the fish and prawns then simmer until the mussels are fully open and all of the seafood is cooked through.
- Stir gently, season to taste with salt and pepper.
- Ladle into bowls. Garnish with thyme.
- Serve with bread for lunch or dinner. Enjoy!
- You can substitute the canned chopped tomatoes with a can of diced tomatoes in juice + 250ml of tomato paste
- If you can get your hands on halibut, which is rarely available in Australia, you will have a firmer fish meat
- Thinly sliced fennel bulbs can be added for more consistency and texture
- If you like your stew with more soup, pour in an additional 375ml of dry white wine to the stock
- Manila clams can be a substitute (or an addition) for mussels
- You can use 1 bay leaf for more flavour