MC CIOPPINO
INGREDIENTS
Main:
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1/4 cup olive oil
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1 small onion-diced
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1/2 fennel bulb-chopped
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2 cloves garlic chopped
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3 ounces Pernod
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2 cups MC roasted tomatoes (see MC Tomato Feta Seafood Dip recipe for instructions)
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1 tbsp dried tarragon
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1 tbsp dried basil
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4 cups fish stock
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2 tsp salt
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1 tsp dried chilli flakes
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1 lb Mitch’s Catch Spot Prawns Tails-shells on
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1 lb seafood (we use Mitch’s Catch Halibut, Red Snapper, Black Cod, Side Stripe Shrimp)
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1/2 cup chopped Italian parsley
Serve with (optional):
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Garlic bread or toasted sourdough (we like Bad Dog Bread)
Recipe adapted from Ocean Wise Cookbook.

HOW TO
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In a large pot, heat up olive oil and sauté fennel and onion until soft.
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Add garlic, and sauté for one minute, then add the Pernod and flambé it.
The best way to flambé is to remove from heat, and with a barbecue lighter, light the mixture and return to burner when flame burns out (be careful). -
Add the roasted tomatoes , dried tarragon, basil and the stock to the pot. Break up tomatoes with a wooden spoon and simmer for 12 minutes.
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Add the salt and chilli flakes and the seafood and poach for 5-7 minutes.
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Serve with garlic bread (perfect for dipping!). Enjoy!
