CIOPPINO FISH STEW
This is a take on the Mediterranean fish stew but originates from the Italians in San Francisco USA
A great way to enjoy a chilled bottle of your favourite white wine from the Sonoma Coast.
Firstly, make the lightly spiced tomato broth which you will cook the fish and vegetables in.
Then bring it all together ready to serve.
Splash of olive oil
2 heads fennel
2 shallots
1 red pepper
Garlic as much or as little as you like!
1 red chili
2 plum tomatoes peeled & deseeded and diced
2 large potatoes
¼ pt chicken stock
¼ pt fish stock
Pinch Saffron strands
1 can chopped tomatoes
1 tablespoon tomato puree
Chopped parsley
Selection of fish & shellfish. Enough for four. If you are using prawns peel them and reserve the shells for the sauce.
Trim the fennel and cut into quarters saving any trimmings. Deseed the chilli and chop, cut the pepper into a nice dice reserving any trimmings, peel and cut the potatoes into a dice.
In a splash of olive oil colour the fennel ¼ ‘s then place on a tray and roast in a medium hot oven until cooked. They should be soft and caramelized but still have structure.
In the same pan sweat the shallots, pepper trimmings, garlic and chili. Deglaze with the stocks add the tomato paste and the canned tomatoes. Simmer for approx. 20 mins then blend and pass.
Check for seasoning, cook the diced potatoes in the sauce then add the diced pepper and the saffron. Cook the fish in the sauce do not boil. Add the diced Tomato and chopped parsley.
Serve in large bowls topped with the roasted fennel and a chunk of crispy bread.