Cioppino (Seafood Soup)
- 400 grams mixed fish fillets (such as red mullet, monkfish, sea bass)
- 12 King prawn (peeled and deveined)
- 200 grams clam
- 120 grams Squid ring
- 1 carrot
- 1 Fennel (bulb)
- 150 grams starchy potatoes
- 1 stalk Celery
- 1 onion
- 2 garlic
- 1 Red chile pepper
- 3 tablespoons olive oil
- 1 small can Saffron (0.1 g)
- 1 tablespoon Tomato paste
- 200 milliliters dry white wine
- 500 milliliters fish stock
- 400 grams crushed tomatoes
- 1 tablespoon lemon juice
- 1 Red Bell pepper
- Basil (for garnish)
Rinse all of the seafood and pat dry.
The vegetables and wash the onion, peel if necessary and cut into 1 cm cubes. Peel and chop the garlic. Wash the chilli, cut lengthwise, remove seeds and partitions and finely dice.
Heat the oil in a large pot and sauté the carrot, fennel, potatoes, celery, onion and garlic. Stir in the chilli pepper, saffron and tomato paste. Deglaze with the white wine and allow to boil down by about half. Stir in the fish stock and crushed tomatoes.
Cover and simmer for 15 minutes. Season with salt, pepper and lemon juice, then puree the soup with an immersion blender. Rinse the red bell pepper, remove the ribs and seeds and dice. Add to the soup.
Cut the fish fillets into bite-sized pieces and add to the soup along with the other seafood. Simmer for about 6-8 minutes, until the seafood is cooked through.
Ladle into bowls and garnish with fresh basil.