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Spicy Cioppino

Spicy Cioppino


For the love of seafood!

Cioppino is an Italian-American dish that originates in San Francisco, traditionally made with the catch of the day! Sailors would make it out at sea, but with the arrival of Italian immigrants it soon became massively popular on the mainland. Of course it did - it's delicious. Definitely worth adding to your culinary arsenal.

Difficulty: 3 / 5


  • 2 tbsp Tuscan Herb Olive Oil
  • 1 tbsp Mexican Spice Olive Oil
  • 1 small red onion, finely chopped
  • 1 fennel bulb, cored and thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 tsp Tuscano Salt
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp dried Mexican Oregano
  • 1 cup white wine
  • 2oz can tomato paste
  • 1-28oz can diced tomatoes
  • 4 cups seafood stock or vegetable stock
  • 3-4lbs assorted seafood (mussels, clams, large prawns, salmon/halibut)
  • 1 cup torn basil leaves

Step 1 - In a cast-iron pot, add olive oils and heat over medium heat. Add onions, fennel, and garlic to pot and sauté for 4-5 minutes, softening and gently browning. Add in thyme, bay leaf, and oregano and stir for one minute. Add in wine and cook for 2-3 minutes, reducing wine a bit, then add tomato paste and stir in for another minute. Add in canned tomatoes and stock and stir to combine, then reduce heat to medium-low. Cover pot and simmer stew for 20-25 minutes.

Step 2 - Once broth has simmered, add in any mussels and clams, stirring into stew. Cover and let stew cook for 5-6 minutes, then add in prawns and any firm fish being used. Cook for 5-6 more minutes, gently cooking seafood but not overcooking. Check stew for seasoning and serve with a sprinkling of fresh basil, along with a hunk of crusty bread to sop up any left over!

  • Tuscan Herb Olive Oil
  • Mexican Spice Olive Oil
  • Tuscano Salt
  • Thyme
  • Mexican Oregano