Seafood Cioppino

Serves 4
Time 20 minutes


¼ cup extra virgin olive oil 

1 onion, chopped 

4 cloves garlic, minced 

1 tsp smoked paprika 

1 pinch cayenne pepper 

1 tsp oregano 

1 tsp thyme 

1 cup white wine 

500ml tomato passata 


½ punnet baby Roma tomatoes, chopped

½ red capsicum, chopped

1 fresh red chile pepper, seeded and chopped 

1 calamari, tube cut into rings and tentacles cut into pieces 

4 king prawns

300g mussels

300g pipis

150g scallops

220g rockling

1 tbsp butter


1 bunch parsley, leaves picked and finely chopped

1 bunch basil, leaves picked and finely chopped

1 lime, zest

1 lemon, zest

1 orange, zest 

Salt & pepper, to taste 

⅓ cup cream


Caramelise onions and garlic in extra virgin olive oil until translucent over low heat. Add paprika, cayenne pepper, oregano and thyme. Add the white wine and passata and increase to medium heat, simmer gently for 10 minutes. 

Add tomatoes, capsicum, and chilli to the pot. Stir the seafood through the sauce. Spread the mussels out in the pan so they have room to open as they cook. Submerge the seafood in the sauce, add butter and season with salt and pepper. Increase the heat to high, boil with the lid on for 5-7 minutes or until the seafood is cooked. 

Remove from the heat and stir through the cream, herbs and zest. Serve with crusty bread.