Cod, mussel and prawn stew with sourdough

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4-6

Cioppino literally means chopped seafood.

By Rick Stein

Ingredients

  • 700ml/1¼ pints fish stock or salted water
  • 12 large raw prawns, heads and shells removed but reserved, tails on
  • 3 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 2 tbsp olive oil
  • 30g/1oz butter
  • 5 garlic cloves, roughly chopped
  • ½ onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 100ml/3½fl oz dry white wine
  • 1 tsp salt
  • 10 turns black peppermill
  • ½–1 tsp dried red chilli flakes
  • 400g tin chopped tomatoes
  • 20 mussels, scrubbed and debearded
  • 250g/9oz cod fillet, cut into 4cm/1½in pieces
  • 1 tsp dried oregano

To serve

  • 6 slices sourdough bread
  • 1 garlic clove, peeled and cut in half
  • olive oil
  • small handful flatleaf parsley, roughly chopped

 

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