In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.
Join Chef Kelly Stretton and learn how to make cioppino in this episode. With step by step instructions you will be able to confidently recreate this for your friends and family. She recommends adding sourdough to a hot oven as you add the fish to the pot, for the perfect cioppino accompaniment!
About Chef Kelly Stretton:
Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.
She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.
Cioppino
Ingredients
- 1 medium fennel bulb
- Olive oil
- 50g butter
- 2 shallots
- 2 cloves of garlic
- 100ml white wine
- 1 bay leaf
- 1 tbsp oregano
- 1 tsp red pepper flakes
- Tomato purée
- 2 x 400g tinned chopped tomatoes
- 1 litre of fish stock
- 150g mussels
- 400g salmon, cut into 2 inch chunks
- 250g prawns
- Lemon slices to garnish
- 1 sourdough
