Classic Cioppino with Clams, Mussels, Prawns and Cod
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Ingredients
- 400 g fresh clams, scrubbed
- 400 g fresh mussels, cleaned and debearded
- 300 g raw king prawns, peeled and deveined
- 300 g cod loin
- 1 onion, diced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 500 ml fish stock
- 0.5 tsp dried chilli flakes
- 10 g flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 37.4 g
- Carbohydrate
- 10 g
- of which sugars
- 5.5 g
- Fat
- 9.3 g
- of which saturates
- 1.5 g
- Fibre
- 1.8 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion and garlic cloves for 6-7 minutes.
- 2
Add the tinned chopped tomatoes, fish stock and dried chilli flakes, and simmer for 10 minutes.
- 3
Add the clams and mussels, cover and cook for 4-5 minutes until they start to open.
- 4
Add the cod and prawns and cook for 4-5 minutes more until the cod flakes easily, the prawns are pink, and all the shells have opened (discard any that stay shut).
- 5
Scatter with the parsley and serve.
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