6
Easy
20 minutes
30 minutes
1. Heat 2 T oil in a large pan and add the onion, fennel and celery. Cook gently until soft.
2. Add the garlic, chilli flakes, oregano, tomato paste, tomatoes, wine, bay leaves and stock and bring to the boil. Simmer for 30 minutes, then season to taste.
3. Add the prawns and fish and simmer for 5 minutes. Fry the pizza bases in the remaining oil until golden and serve with the cioppino.
Cook's note: Seafood is big in the southern region of Italy, and the variety of fish available to the area has resulted in several fish-based broths and stews called cioppino. Try our interpretation of a cioppino below – different versions featuring local ingredients can be found throughout Italy.
