Cioppino (italian fish stew), with fresh baked calabrese bread and sage butter

Ingredients

300 ml fish stock
100 ml white wine
200g halibut filet, diced
200 g Italian sausage (sliced)
1 onion, sliced
100 g tiger prawns, peeled, de-veined
50 ml extra virgin olive oil
250 g fresh clams
250 g fresh mussels
300 g red snapper filet, diced
3 cloves garlic
1 lemon, juiced
250 ml plum tomatoes, crushed
chilli paste, sambel olek
Sea salt/ fresh cracked pepper
1 bunch fresh basil, chopped
25 ml fresh mint, chopped
25 ml fresh flat leaf parsley, chopped

Crostini
1loaf Calabrese bread, split in half
125 ml butter, softened
30 ml fresh sage, chopped

Method

• Preheat oven to broil setting
• Combine the butter, and sage in a bowl, blend. Put aside
• Heat a large pot, add olive oil, add onions, season, and saute for 2 minutes
• Add garlic, and sausage, saute for 2-3 minutes.
• Add clams and mussels. Season, and saute for 2 minutes
• Add plum tomatoes (place in bowl and crush with hands), fish stock, chilli paste, and lemon juice. Cover and bring to high heat.
• Remove cover and add the rest of the seafood
• Gently mix and cover for an additional 5 minutes. Fold the stew gently not to break up the seafood
• Meanwhile spread the sage butter onto the 2 halves of bread, place on a baking sheet and in the oven until golden. Cut into wedges
• Just before serving add basil, mint, and parsley to the stew
• Serve the fish stew in bowls, and accompany with crostini
  
  Serves 4-6
  
  Recipes created by Executive Chef Frank Abbinante