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Food & Wine July 1, 2016


This is our version of the Italian fisherman’s stew. We’ve added some chorizo and smoked paprika to kick up the flavour for the perfect amount of heat and heartiness.



  • 4 large garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 fennel bulb thinly sliced
  • 1 good quality chorizo, sliced
  • 2 tsp of chilli flakes
  • 1 tsp of smoked paprika
  • 1 lemon, zested
  • ¼ cup olive oil
  • ¼ cup tomato paste
  • 2 cans whole cherry tomatoes
  • 2 cups good quality fish stock
  • 3 snapper fillets with skin on cut in half, pat dry and season with salt
  • 18 large prawns shelled
  • 18 scallops
  • 3 squid tubes, sliced
  • 1 bag of live clams
  • 18 mussels, scrubbed
  • ¼ cup finely chopped coriander
  • lemon wedges
  • toasted bread



  1. Cook garlic, onions, fennel, chorizo, smoked paprika and chilli flakes in a pot over moderate heat, stirring until onions are softened, for about five minutes. Stir in tomato paste and cook, stirring, for one minute. Add the canned tomatoes, lemon zest, fish stock and simmer covered for 30 minutes. Season with salt and pepper and a teaspoon of brown sugar.
  1. Add clams and mussels, simmer covered, until just opened. Transfer them to the serving bowl discarding any unopened one. Add prawns, squid and scallops to the stew, simmer covered, until just cooked through, for about five minutes.
  1. Whilst the stew finishes cooking get a pan, cover with oil and heat until very hot. Place the seasoned fish skin side down and cook until almost cooked through, between 5-7 minutes depending on thickness (try not to move the fish around too much). Once its almost done, flip it and finish off cooking.
  1. To serve, place the stew in a soup bowl, top with the crispy skin fish and garnish with a lemon wedge, chopped coriander and freshly toasted bread.



Recipe: Chloe Liggins from Canapés & Co


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1 Comment

  • Reply Ray McVinnie July 7, 2016 at 2:35 pm

    Interesting seafood stew recipe ( incidentally, cioppino was invented in California by Italian immigrants), but I would think it hardly necessary to “kick up” the flavour with anything extra when the recipe already contains 2 tsp chilli flakes which will make it eye-wateringly hot and very “kicked up”
    Ray McVinnie

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