Cioppino

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Sherry

  Fino, Dry - Waitrose

  4 oz or 113g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Italian Seasoning

  Shoppers Value

  6 tsp or 24g

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Pink salmon

  Fish, raw

  16 oz or 454g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Tomatoes

  Crushed, canned

  4 can (15 oz) or 1.7kg

Directions

1. 1 In a large pot over medium-high heat, heat the olive oil until it shimmers. 2 Add the onion and fennel. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft. 3 Add the garlic and cook for 30 seconds, stirring constantly. 4 Stir in the wine and cook for 1 minute, stirring constantly. 5 Add the tomato sauce, broth, shrimp, cod, salmon, Italian seasoning, sea salt, red pepper flakes, and pepper. Bring to a simmer and reduce the heat to medium-low. Cook for about 5 minutes more, stirring occasionally, until the fish and shrimp are opaque. 6 Remove from heat and stir in the basil before serving.
2. INGREDIENT TIP: The salmon and cod may have small pin bones. Using needlenose pliers, carefully remove any bones you see and discard them.