Abi’s Cioppino with Garlic Truffle Ciabatta and Fettuccine

This tomato-rich seafood stew is built for sharing. The oven does most of the work, gently cooking the seafood in the spicy broth. Finished with a citrusy clemengold gremolata and served with garlic-truffle ciabatta and fettuccine, it’s a dinner party showstopper with very little hands-on fuss.

Serves 10 
ONE-PAN  
Preparation: 30 minutes 
Cooking: 1 hour

SHOP THE RECIPE

Ingredients:

  • 8 garlic cloves
  • Maldon Sea salt, season to taste
  • 4 T Woolworths Italian Extra Virgin Olive Oil
  • 2 onions, roughly chopped
  • 1 fennel bulb, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 cup Woolworths Light Rosé wine
  • 6 fresh bay leaves
  • 2 x 400 g tins Woolworths Diced Tomatoes
  • 1 x 400 g tin Woolworths Whole Peeled Tomatoes in Tomato Juice
  • 1½–2 cups fish stock
  • 2 T Woolworths Nduja Paste
  • 500 g Woolworths Frozen Patagonian Squid Tubes & Tentacles, defrosted
  • 700 g Woolworths Frozen Uncooked Whole Mussels, defrosted
  • 10 – 12 large prawns, cleaned with heads and shells on
  • 2 kingklip fillets
  • 2 x 250 g fresh Woolworths Fettuccine Pasta, cooked
  • 1 ciabatta loaf, sliced
  • 2 garlic cloves
  • Woolworths Truffle-Flavoured Olive Oil, for drizzling
  • Woolworths Italian Parmigiano Reggiano Cheese, optional, grated to serve
  • Woolworths Seedless LemonGold® Lemon wedges, to serve

For the gremolata:

  • 10g  Fresh Italian parsley
  • Zest of 1 Woolworths Easy to Peel ClemenGold® Mandarin (or orange zest)
  • 4 T toasted pine nuts, roughly chopped
     

Cooking instructions:

1. Smash the garlic cloves with a big pinch of coarse salt in a mortar and pestle until a smooth paste forms.

2. In a large, ovenproof casserole dish, heat a generous glug of olive oil over medium heat. Add the onion, fennel and celery and sauté until softened and lightly browned.

3. Add the garlic paste and cook for 1 minute, stirring.

4. Deglaze the pan with the rosé wine, scraping up any bits from the base. Simmer briefly.

5. Add the bay leaves, diced tomatoes, whole peeled tomatoes and fish stock. Simmer for 15 minutes to allow the flavours to develop.

6. Stir in the nduja paste until well combined.

7. Nestle in the squid, mussels, prawns and chunks of kingklip. Cover tightly with foil and bake at 180°C for 30–40 minutes, or until the seafood is just cooked through.

8. While the stew is baking, toast the ciabatta slices until golden. While still warm, grate over the garlic and drizzle generously with truffle-flavoured olive oil.

9. Mix the parsley, ClemenGold zest and toasted pine nuts together to make the gremolata.

10. Serve the stew spooned over fettuccine and top with spoonfuls of gremolata. Offer lemon wedges and garlic-truffle ciabatta on the side.

Cook’s note: To serve as more of a broth, add extra fish stock before baking.