Quick & Easy


Cioppino is an Italian-American fish stew originating in San Francisco's fishing community. It is traditionally made from 'catch of the day' seafood and has become a popular staple at Italian restaurants in the area, and for good reason. It's delicious!



1.Heat oil in large saucepan; cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato; cook, stirring, 5 minutes or until pulpy. Stir in undrained crushed tomatoes, wine, broth and water; reduce heat, simmer, covered, 20 minutes.
2.Meanwhile, peel and devein prawns, leaving tails intact. Chop fish steaks into ¾ (inch) pieces.
3.Add clams to pan; simmer, covered, 5 minutes or until clams open (discard any that do not). Add remaining seafood; cook, stirring occasionally, 5 minutes or until seafood has changed in color and is cooked as desired. Remove from heat; stir in crab meat and herbs.

Substitute any firm fleshed fish for the swordfish.


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