Cioppino (San Francisco Fish Stew)
A rich tomato and white wine stew of cod, prawns and mussels, the Italian-American fishermen's supper from San Francisco.
- Time50 min
- LevelMedium
- Costabout £4.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pot over a medium heat. Cook the onion, fennel and pepper for 10 minutes until soft. Add the garlic and tomato purée for 1 minute.
11 min - 2
Pour in the wine and let it bubble for 3 minutes. Add the tomatoes, stock, bay leaves, oregano and chilli flakes.
3 min - 3
Simmer gently for 20 minutes to make a rich broth. Season to taste.
20 min - 4
Add the fish and cook for 3 minutes. Add the prawns and mussels, cover, and cook for 4 to 5 minutes until the mussels open and the prawns turn pink. Throw away any mussels that stay shut.
5 min - 5
Remove the bay leaves, scatter with parsley and serve in wide bowls with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.