Cioppino Seafood Stew

Name: Cioppino Seafood Stew with Buttery Gremolata
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Cod fillet; 200 Grams of Prawns; 1 Pieces of White onion; 2 Pieces of Garlic cloves; 1 Pieces of Leeks; 1 Pieces of Celery; 1 Pieces of Carrot; 1 Pieces of Red pepper; 2 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 150 ML of Water; 1 Pieces of Vegetable stock cube; 5 Grams of Brown sugar; 2 Grams of Dried oregano; 1 Pieces of Dried bay leaves; 1 Tsp of Black pepper; 50 Grams of Butter; 15 Grams of Fresh parsley; 1 Pieces of Lemon; 1 Tsp of Salt

with Buttery Gremolata

Cioppino is a popular seafood stew in San Francisco, where it's used to serve the catch of the day. Think squid, scallops or mussels.

Cals 582 · Prot 44 · Carbs 54 · Fat 23

Low Carb

30 min

Cioppino Seafood Stew with Buttery Gremolata

Cioppino is a popular seafood stew in San Francisco, where it's used to serve the catch of the day. Think squid, scallops or mussels.

Cals 582 · Prot 44 · Carbs 54 · Fat 23

Low Carb

Ingredients

For stew

Cod fillet 6*

200 Grams

Prawns 7*

200 Grams

White onion

0.5 Pieces

Garlic cloves

2 Pieces

Leeks

0.5 Pieces

Celery

1 Piece

Carrot

1 Piece

Red pepper

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Tomato paste

50 Grams

Chopped tomatoes

400 Grams

Water

150 ML

Vegetable stock cube 15*

0.5 Pieces

Brown sugar

5 Grams

Dried oregano

2 Grams

Dried bay leaves

1 Piece

Black pepper

0.5 Tsp

Gremolata

Butter 4*

50 Grams

Fresh parsley

15 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Allergens

*6 Fish, *7 Crustaceans, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2423 / 582
Fats (g)	23.3
of which saturated (g)	13.7
Carbohydrates (g)	54
of which sugars (g)	25.8
Fibers (g)	15.2
Proteins (g)	44.4
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Remove the butter from the fridge. Chop the cod. Drain the prawns on kitchen paper. Refrigerate until ready to use. Peel and finely chop the onion and garlic. Wash, trim and finely slice the leeks (make sure to remove any grit between the layers). Finely chop the celery. Peel the carrot and chop it finely. Dice the bell pepper.

2 Fry vegetables

Heat a large pan or a soup pot over a medium heat with a drizzle of olive oil. Once hot, add the onion, leeks, celery, carrot and bell pepper. Fry with a pinch of salt for 5 min. Add the garlic and tomato paste and fry for 2 min further.

3 Add and stew

Add the chopped tomatoes, measured water, fish stock cube, sugar, dried oregano, bay leaves and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Stew for 10 min.

4 Make gremolata

Meanwhile, add the butter to a small bowl. Finely chop the parsley. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter pale pith. Add the parsley to the butter with 0.5 tsp of the grated zest. Add a pinch of salt and mash until smooth.

5 Add seafood

Add the cod and prawns to the stew and cook for a final 5 min. Check the seasoning. Slice the lemon into wedges and season the stew with a generous squeeze of lemon juice.

6 Serve

Divide the hot cioppino seafood stew among bowls. Spoon the buttery gremolata over the top and allow it to melt. Garnish with any remaining lemon wedges.

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