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Abalone Cioppino

An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.

Abalone Cioppino
An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.
Author:
Cuisine: Italian
Recipe type: Seafood
Ingredients
  • 1 large onion
  • 1 bunch spring onions, including green tops, sliced
  • 1 green capsicum
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ cup chopped parsley
  • 440g can diced stewed tomatoes
  • 200g tomato puree
  • 2 cups white wine
  • 1 cup fish stock
  • 1 bay leaf
  • salt, to taste
  • ¼ teaspoon pepper
  • pinch thyme
  • 500g whitefish, cubed
  • 250g abalone
  • 12 fresh mussels
  • 500g fresh prawns, optional
Instructions
  1. In a Dutch oven or frying pan that has a cover, sauté the onion, spring onion, capsicum and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour.
  2. Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the mussels. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the mussel shells open, 15 - 20 minutes.
  3. Serve in large soup bowls or soup plates, with some of each shellfish in each bowl.
  4. Makes about six servings. Sourdough French bread and a green salad are good go well with this.

 
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