If you watch enough Food Network channel like I do, the seafood dish “Cioppino” (pronounced cho-pee-noh) will not sound foreign to you. Originated in San Francisco, the Italian-American fisherman’s stew is really popular throughout the West Coast of the United States.
Cioppino is usually packed with abundance of seafood, namely fish and shellfish like clams and mussels. This richly flavored tomato-based stew is absolutely nutritious and comforting, yet impressive enough to wow your that special person in your life.
Today’s Roasted Garlic Spicy Cioppino is inspired by the original classic version. The choice of seafood is white fish, prawns and clams. Instead of chopped garlic, I opt to roast a head of garlic before adding it into the stew. There’s something about roasted garlic that I absolutely favor.
To add a gentle heat to the stew, I’m using two of my favorite pasta sauces – Tomato & Chilli Pasta Sauce and Tradizionale Passata with Herbs from Tesco. Ever since I discovered Tesco products in Singapore, I’ve been happily stocking up my pantry with their products.
500g (about 18) medium prawns – peeled and deveined, leaving tail on
1 piece large squid – remove skin and cut into ½ inch rings
500g firm-fleshed white fish (I’m using sea-bass) – cut into 2-inch cubes
500g live clams
450 ml clam stock
1 cup (250 ml) Tesco finest* Chilean Organic Sauvignon Blanc
1 can (500g) Tesco Tomato and Chilli Pasta Sauce
1 cup (250 ml) Tesco Tradizionale Passata with Herbs **
6 tbsp Tesco finest* Organic Rapeseed Oil **
1 medium yellow onion – finely chopped
1 head garlic – roasted
1 ½ tsp Tesco Rock Salt Grinder
2 tsp sugar
½ tsp Tesco Hot Chilli Grinder
½ tsp Tesco Smoked Paprika
½ tsp Tesco Dried Oregano
½ tsp Tesco Dried Parsley
¼ tsp Tesco Black Peppercorn Grinder Mill
250 ml water
adapted from: My Recipes
** Items unavailable online are available exclusively in Tesco finest* stores within FairPrice Finest
Season fish cubes with 1 tbsp oil and ½ tsp of salt and few dashes of black pepper.
Bake in a preheated oven at 180°C/350°F for 10 mins or until just cooked. Cover and set aside.
Trim off ¼ of the top of a head of garlic and season with 2 tsp oil and some salt and pepper.
Wrap well with a piece of aluminum foil and roast in preheated oven at 180°C/350°F for 30 – 35 mins.
Allow to cool before removing the garlic.
In a heavy bottom pot, add in 6 tbsp oil and chopped onions.
Sauté for 1 -2 mins until softened.
Add in roasted garlic and mash with the back of the spatula.
Season onion garlic mixture with smoked paprika, chilli flakes, dried oregano, 1 tsp salt and black pepper.
Pour in pasta sauce, clam stock, passata and water.
Add in sugar and stir well.
Cover and bring to boil. Simmer for 10 mins over low heat.
*You could prepare the stew in advance and add in the seafood before to serve.
Add in squid, prawns, fish and clams.
Bring to boil and turn off heat.
Garnish with dried parsley.
Serve warm with crunchy croutons or toasted garlic bread.
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