3 tbsp olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
4 shallots, chopped
1½ tsp salt
6 garlic cloves, crushed
¾ tsp dried chilli flakes, plus extra to taste
4 tbsp tomato purée
2 x 400g tins of chopped tomatoes
350ml dry white wine
1.2l fish stock
1 bay leaf
400g clams or cockles, scrubbed
500g mussels, scrubbed and de-bearded
600g firm-fleshed fish such as hake or salmon, chopped into bite-sized chunks
400g large raw prawns, peeled and deveined
3 tbsp fresh parsley, chopped
- 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.
- Add the garlic, chilli flakes and tomato purée and cook for 1-2 minutes.
- Add the tinned tomatoes, wine, fish stock and bay leaf. Bring to a simmer.
- Turn the heat to medium-low. Cover and simmer for 30 minutes.
- Add the clams and mussels to the cooking liquid.
- Cover and cook for five minutes.
- Check that the clams and mussels have begun to open.
- Add the fish and prawns.
- 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.
- Ladle the soup into bowls and top with fresh parsley to serve.
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!