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Farewell Kitchen - Paul's Cioppino

Having found an old recipe booklet from 1998 when Farewell Harbour Lodge was known as Farewell Harbour Resort, we thought it would be great to post one of the popular dishes. We have tried it and it is very simple and delicious! The below quantities serves 6 people.

Try it at home and tag us on social media @FarewellHarbour we would love to see your dishes from around the world! #farewellfood

You will need: 

  • 1 pound of halibut or white fish
  • 1 large onion diced
  • 2 large potatoes peeled and diced
  • 12 clams or large prawns
  • 2 cloves of garlic
  • 1 chopped green pepper
  • 2 cups of tomato juice
  • 1/2 cup of red wine
  • 1 can of diced tomatoes around 28 ounces (800g)
  • 1 teaspoon of oregano
  • 1 teaspoon of dried parsley
  • 1 handful of fresh basil
  • 1 pinch of ground black pepper

Method:

  • Cut the fish into small chunks (approx 1 inch square)
  • Part boil your potatoes until tender but not soft, drain and set aside
  • Slice the onions, garlic and green pepper and cook in a tablespoon of oil until softened
  • Add tomato juice, wine, can of tomatoes, oregano, parsley and pepper and cover. Cook for 10 minutes
  • Add the fish, clams/prawns and cook for a further 15 minutes
  • Uncover, add the potatoes and cook for 10 minutes or until the potatoes are soft.
  • Serve with a sprinkle of fresh basil!
-- By Rebecca Crilly



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