Serves 6
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  1. Heat the oil in a very large pot over a medium heat. Cook the fennel, onion, shallots and salt for 8-10 minutes until the onion is soft and translucent.
  2. Add the garlic, chilli flakes and tomato purée and cook for 1-2 minutes.
  3. Add the tinned tomatoes, wine, fish stock and bay leaf. Bring to a simmer.
  4. Turn the heat to medium-low. Cover and simmer for 30 minutes.
  5. Add the clams and mussels to the cooking liquid.
  6. Cover and cook for five minutes.
  7. Check that the clams and mussels have begun to open.
  8. Add the fish and prawns.
  9. Cover and simmer gently for another 5-6 minutes until the fish and prawns are just cooked through. The mussels and clams should be completely open; remove and discard any that remain closed. Season to with salt, pepper and chilli flakes.
  10. Ladle the soup into bowls and top with fresh parsley to serve.

Nutrition Facts

Per serving: 465kcals, 13.1g fat (2.4g saturated), 27g carbs (8.3g sugars), 50g protein, 4g fibre, 3.225g sodium

TOP TIP: For a special way to serve this cioppino, hollow out round bread rolls and use as bread bowls!