Cioppino Seafood Stew with Gremolata Toasts

Ingredients for Cioppino Seafood Stew with Gremolata Toasts

• 3 garlic cloves, divided

• 2 tablespoons extra-virgin olive oil

• 180ml finely chopped onion

• 50g packed sliced fennel

• 25g finely chopped celery

• 1 teaspoon kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 1/2 teaspoons red-pepper flakes

• 230g cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large

• 1/2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 240ml dry white wine

• 1 425g can crushed tomatoes

• 2 bay leaves

• 1 230g bottle clam juice

• 350ml seafood stock or vegetable broth

• 1/2 stick (4 tablespoons ) unsalted butter, room temperature

• 3 tablespoons chopped flat-leaf parsley, divided

• 1/2 teaspoons lemon zest

• 1 baguette, sliced and toasted

• 450g littleneck clams, soaked in water for 1 hour

• 230g medium tail-on prawns, peeled and deveined

• 450g mussels, scrubbed and de-bearded

• 230g skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.

Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.

Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoons each salt and pepper. Taste and adjust seasoning.

Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoons salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavoured butter on the toasts.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the prawns and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and prawns are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.

Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.