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The Menu

Class 1: Fish Mastery (Jan, Mar, May, Jul, Sep, Nov)

(French & Japanese Foundations)

In this session, you’ll focus on whole fish and fillets, learning techniques that emphasise freshness, restraint, and balance. From raw preparations to classic French cookery, this class builds skills that reward precision and respect for the ingredient.

Tuna tataki with ponzu
Sushi and sashimi with salmon
Fish tacos with slaw and lime crema
Snapper en papillote with yuzu beurre blanc
Salt-baked whole fish

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Seafood Handling Notes for Students

Use seafood purchased from a trusted supplier and keep chilled until use. Raw preparations such as sashimi, sushi, tuna tataki, and octopus carpaccio require seafood suitable for raw consumption.

Keep raw seafood separate from cooked items, use clean boards and knives, and return unused seafood to refrigeration immediately.

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Class 1: Fish Mastery

1. Tataki Ponzu – Tuna with Citrus Soy Sauce

This light and refreshing entrée uses ponzu sauce, a citrus-flavoured soy sauce enhanced with kelp and smoky dashi stock. The daikon radish can be ground in a food processor with equal parts water until fluffy, then strained to remove excess water.

Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes

Ingredients

• 150 g salmon or kingfish
• ½ spring onion, thinly sliced
• 50 g grated daikon radish
• ¼ tsp yuzu kosho, heaped

Ponzu Sauce

• 2 tbsp tamari
• 1 tbsp yuzu juice
• 1 tbsp orange juice
• 1 tsp mirin
• 4 g kombu

Method

1. For the quick version, mix all of the ponzu sauce ingredients together.
2. For the slow steep method, place all ingredients or Ponzu sauce together in a container and allow to steep for 2 days. Strain the kombu through a fine sieve afterwards.
3. Sear the fish on each side for about 8 seconds, until the surface changes colour and may caramelise slightly. Be very careful not to overcook the fish. Let it cool for 2 minutes, or until the fish feels completely cold.
4. Remove the fish from the ice bath and pat it dry thoroughly. Slice the fish into about 8 thin slices. Arrange the slices on a plate. Spoon a generous 3 tbsp of ponzu sauce over the fish. Garnish each slice with grated daikon radish, yuzu kosho, and spring onion.

Chef Notes

• The pan must be hot enough to colour the outside quickly without cooking the centre. Students should focus on even knife cuts and clean plating.
• Prepare an ice bath to cool the fish quickly.

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2. Makizushi – Sushi Rolls

These sushi rolls can be made with any type of seasonal raw fish and vegetables. Choose refreshing, light, and non-obtrusive vegetables such as cucumber, blanched asparagus, carrot, or sprouts.

Serves: Makes 2 rolls
Total time: 2 hours
Active time: 45 minutes

Ingredients

• 200 g sushi-grade salmon or kingfish, sliced into 1 x 1 x 20 cm batons
• ½ cucumber, thinly sliced, seeds removed
• 1/2 avocado, sliced
• 10 g gari, pickled ginger
• ½ tsp wasabi
• 2 sheets nori seaweed, cut in half
• 1 tbsp Tosajoyu, for dipping

Method

1. To prepare the salmon, remove the skin and slice it thinly. Make sure the salmon stays cold the whole time so the fat does not come out of the fish.

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Sushi Su – Rice Vinegar Seasoning

Preparation time: 2 minutes
Execution time: 5 minutes
Serves: Makes 1 batch of sushi rice

Ingredients

• 110 g rice wine vinegar
• 60 g sugar
• 25 g mirin
• 16 g salt
• 4 g kombu

Method

1. In a small saucepot, heat all ingredients except the kombu, stirring constantly until the sugar and salt dissolve.
2. Add the kombu and let steep for 1 hour. Discard the kombu.

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Shari – Sushi Rice

Preparation time: 30 minutes
Execution time: 10 minutes
Makes: 12 rolls

Ingredients

• 600 g koshihikari, Japanese short-grain rice
• 675 g water
• 180 ml sushi su

Method

1. Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Pour out the cloudy, starchy water and fill the bowl again. Rinse and repeat 2 times, until the water runs semi-clear.
2. Pour enough cold water over the rice to submerge it by at least 4 cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.
3. Place the rice in a rice cooker with 675 g of water, or place it into a covered saucepot with 675 g of water.
4. Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepan over medium heat and bring it to a boil. When the liquid starts to boil, place the lid on, turn the heat down to low, and simmer the rice for 13–14 minutes. Turn off the heat and allow the rice to rest for 10 minutes with the heat off.
5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it by sprinkling it all over. Mix the sushi rice using the side of the wooden spatula to “cut” the rice. Once the rice has cooled to around 40°C, cover it with a damp towel and keep it in an insulated container, such as an esky.
6. Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85 g of seasoned sushi rice. Spread the rice over the surface of the nori, leaving a 1 cm gap at the top.
7. Flip the nori over so the rice is touching the cutting board. Add a smear of wasabi on the nori.
8. Layer the salmon and fillings in an even row in the centre of the nori. Use a makisu, or bamboo mat, to roll up the contents of the sushi, then cut the roll into 6 pieces.

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Tosajoyu – House Soy Sauce Blend

Most high-end sushi counters make their own special blend of soy sauce. Here is our recipe.

Serves: 2
Preparation time: 5 minutes
Execution time: 15 minutes

Ingredients

• 90 ml tamari
• 25 ml soy sauce
• 50 ml water
• 68 ml mirin
• 12 g sugar
• 6 g katsuobushi, bonito flakes

Method

1. Heat the liquid ingredients until the mixture almost comes to a boil.
2. Add the katsuo and steep for 1 hour, or overnight if possible.

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3. Fish Tacos with Slaw and Lime Crema

Learning focus: Quick marinating, pan-searing, balancing texture, acidity, and richness.

Ingredients

For the Fish

• 150 g firm white fish fillets, such as snapper or barramundi
• 3 tbsp canola oil
• Zest and juice of ½ lime
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 garlic clove, grated
• Salt and pepper

For the Slaw

• 30 small white cabbage, finely shredded
• ¼ small carrot, julienned
• 1 sprig coriander, chopped
• ½ spring onion, sliced
• Juice of ½ lime
• 1 tsp olive oil
• Salt, to taste

For the Lime Crema

• 30 g sour cream or Greek yoghurt
• 1 tsp mayonnaise, optional
• Zest and juice of ¼ lime
• Pinch of salt
• ½ tsp hot sauce, optional

To Serve

• 2 small corn or flour tortillas
• Lime wedges
• Sliced chilli, optional
• Extra coriander

Method

1. Cut the fish into strips. Combine with oil, lime, spices, garlic, salt, and pepper. Marinate for 10–15 minutes.
2. Mix the slaw ingredients and season well. The slaw should taste bright and fresh.
3. Combine the lime crema ingredients. Adjust with more lime or salt.
4. Heat a pan with canola oil over medium-high heat.
5. Cook the fish for 1–2 minutes per side, depending on thickness, until just cooked.
6. Warm the tortillas briefly in a dry pan.
7. Assemble the tacos with slaw, cooked fish, lime crema, chilli, coriander, and lime.

Chef Notes

Fish continues cooking after it leaves the pan. Remove it while still moist and tender.

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4. Snapper en Papillote with Yuzu Beurre Blanc

Learning focus: Gentle steaming, parchment folding, French butter sauce, citrus balance.

Ingredients

For the Fish Parcels

• 1 snapper fillet, 130–150 g each
• ¼ small fennel bulb, thinly sliced
• ¼ small leek, thinly sliced
• ¼ carrot, julienned
• 1 shiitake mushroom, sliced
• 1 thin slice lemon or yuzu peel
• 1 tsp dry white wine or sake
• 1 tsp olive oil
• Salt and white pepper
• Baking paper

For the Yuzu Beurre Blanc

• ¼ small shallot, finely chopped
• 20 ml dry white wine
• 10 ml yuzu juice, or lemon juice
• 1 tsp cream, optional but helpful for stability
• 30 g cold unsalted butter, diced
• Salt, to taste

Method

1. Preheat oven to 190°C.
2. Cut large heart-shaped pieces of baking paper.
3. Place the vegetables in the centre of each paper. Season lightly.
4. Place the snapper on top. Add lemon or yuzu peel, wine or sake, olive oil, salt, and white pepper.
5. Fold and crimp the paper tightly to seal.
6. Bake for 10–12 minutes, depending on fillet thickness.
7. For the sauce, simmer shallot, wine, and yuzu juice until reduced to about 2 tablespoons.
8. Add cream if using. Lower the heat and whisk in cold butter, a few cubes at a time.
9. Season and strain if desired.
10. Serve the fish in or beside the opened parcel, with yuzu beurre blanc spooned around.

Chef Notes

The sauce should be warm, glossy, and lightly acidic. If it gets too hot, the butter may split.

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5. Salt-Baked Whole Fish

Learning focus: Whole fish cookery, seasoning from steam and aromatics, doneness testing.

Ingredients

• 1 whole fish, 500-700g, such as snapper, barramundi, or sea bream
• Fish should be gutted; scales removed if possible
• 1 lemon, sliced
• 1 bunch parsley, dill, or coriander
• 2 garlic cloves, crushed
• 1 kg coarse sea salt
• 3 egg whites optional
• 80–120 ml water, as needed

Optional Aromatics

• Fennel fronds
• Bay leaves
• Thyme
• Ginger
• Dill
• Orange or lemon zest

Method

1. Preheat oven to 200°C.
2. Rinse the fish and pat dry. Fill the cavity with lemon, herbs, and garlic.
3. Mix the salt with egg whites and enough water to form a damp sand texture.
4. Lay the foil and baking paper on a tray. 
5. Spread a 0.5cm layer of the salt mixture on a lined baking tray.
6. Place the fish on top and fully cover with the remaining salt, leaving the tail exposed if desired.
7. Bake for 25–30 minutes, depending on size.
8. Rest for 10 minutes.
9. Crack open the salt crust carefully. Remove the skin and lift the fillets from the bone.
10. Serve with lemon, olive oil, herbs, or a simple salsa verde or Yuzu Beurre Blanc sauce above

 Chef Notes

• The salt crust seasons the fish gently while trapping steam. The fish should be moist, not salty.

The Menu

Class 2: Shellfish Demystified

Feb, Apr, Jun, Aug, Oct, Dec

Mussels, Prawns, Squid & Octopus

This session dives deeper into shellfish, breaking down common fears around cleaning, cooking, and timing. Students will work with quick and slow techniques to create bold, deeply flavoured seafood dishes inspired by Mediterranean and coastal cuisines.

Grilled squid with salsa romesco
Thin-sliced octopus carpaccio
Mussels escabeche, vinegar-marinated
Prawn bisque soup
Linguine allo scoglio or cioppino

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Seafood Handling Notes 

• Use seafood purchased from a trusted supplier and keep chilled until use. Shellfish should smell clean and fresh, never sour or strongly fishy.
• Keep raw seafood separate from cooked items, use clean boards and knives, and return unused seafood to refrigeration immediately.
• Mussels should be alive before cooking. Discard mussels with cracked shells, or mussels that remain open after tapping. After cooking, discard any mussels that do not open.
• Prawns should be peeled and deveined before cooking unless the shells are being used for stock or bisque. Prawn shells and heads contain a lot of flavour and should not be wasted.
• Squid should be cooked either very quickly over high heat or slowly until tender. Anything in between can make it tough.
• Octopus is best cooked gently until tender, then chilled before slicing. For carpaccio-style plating, the octopus is cooked first, then sliced very thinly.

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1. Grilled Squid with Salsa Romesco

This quick grilled squid dish focuses on high-heat cooking and bold Mediterranean flavours. Romesco is a smoky Spanish sauce made with roasted capsicum, tomato, almonds, garlic, vinegar, and olive oil.

Serves: 2
Preparation time: 25 minutes
Execution time: 15 minutes

Ingredients

For the Squid

• 200 g cleaned squid tubes and tentacles
• 1 tbsp olive oil
• ½ garlic clove, grated
• Zest of ¼ lemon
• 1/2 tsp lemon juice
• ¼ tsp smoked paprika
• Salt and pepper

For the Salsa Romesco

• 1 roasted red capsicum, peeled and skin removed
• 1 small roasted tomato, or 4 roasted cherry tomatoes
• 20 g roasted almonds
• 3 tbsp (30g) panko bread crumbs  or ½ slice sourdough or white bread, toasted
• ½ garlic clove
• 1 tsp sherry vinegar or red wine vinegar
• 1 tsp smoked paprika
• Pinch chilli flakes, optional
• 50 ml extra virgin olive oil
• Salt and pepper

To Serve

• Lemon wedge
• Parsley leaves
• Extra virgin olive oil

Method

1. Place the garlic in the mortar and pestle and grind it until it is very smooth. 
2. Go Add in the breadcrumbs and nuts and grind into a coarse powder.
3. Add in the diced tomatoes and capsicum and grind. 
4. Add in the remaining ingredients except for the olive oil and mix. 
5. Finally, whisk in the olive to emulsify the sauce. Season to taste with salt and/or more vinegar, if necessary. 

Chef Notes

The pan must be very hot before the squid is added. Squid releases moisture quickly, so if the pan is not hot enough it will steam instead of char.

Squid becomes tough when overcooked. You should focus on short cooking time, dry squid, and confident heat control.

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2. Thin-Sliced Octopus Carpaccio

This dish teaches students how slow cooking can transform octopus into something tender and delicate. The octopus is cooked gently, chilled, then sliced thinly and served with a bright lemon and herb dressing.

Serves: 2
Preparation time: 20 minutes, plus chilling
Execution time: 1½ hours

Ingredients

For the Octopus

• 250 g cleaned octopus
• ½ onion, sliced
• ½ carrot, chopped
• ½ celery stick, chopped
• 1 bay leaf
• ½ lemon
• ½ tsp black peppercorns
• 50 ml white wine, optional
• Water, to cover
• Salt, to taste

For the Dressing

• 1½ tbsp extra virgin olive oil o
• 1 tsp lemon juice 
• ½ tsp red wine vinegar
• ¼ tsp Dijon mustard
• ½ small garlic clove, finely grated
• 1 tsp chopped parsley or 1 tsp chopped chives
• Salt and pepper

Or Japanese Inspired Vinaigrette Optional

• 1 tbsp yuzu juice (note 2)
• 1½ tbsp vegetable oil
• ½ tsp sugar
• 3 pinches salt
• 2 pinches pepper

To Serve Optional

• Thinly sliced radish, fennel, or celery
• Baby rocket or micro herbs
• Lemon zest
• Extra virgin olive oil

Method

1. Place the octopus in a saucepan with onion, carrot, celery, bay leaf, lemon, peppercorns, and white wine. Cover with cold water.
2. Bring the liquid to a gentle simmer. Cook the octopus gently for 60–90 minutes, or until a skewer slides easily into the thickest part. Avoid boiling rapidly.
3. Add a little salt during the final 10 minutes of cooking.
4. Allow the octopus to cool in its cooking liquid. This helps keep it moist and tender.
5. Remove the octopus from the liquid and pat dry. For a neater shape, roll the tentacles tightly in cling film or press into a small container. Chill until firm.
6. To make the dressing, whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, parsley, chives, salt, and pepper.
7. Slice the chilled octopus as thinly as possible with a sharp knife.
8. Arrange the slices on a plate. Spoon over the dressing and garnish with radish, fennel, herbs, lemon zest, and olive oil.

Chef Notes

• Octopus must be cooked gently. A hard boil can make it tighten and become rubbery.
• The octopus should be completely chilled before slicing. This allows students to achieve thinner, cleaner slices.
• This recipe can be prepared ahead, with students slicing, dressing, and plating the octopus during class.

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3. Mussels Escabeche – Vinegar-Marinated Mussels

Escabeche is a Spanish-style marinade made with vinegar, olive oil, paprika, garlic, herbs, and aromatics. The warm marinade lightly pickles the mussels and gives them a bright, savoury flavour.

Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
Marinating time: 20 minutes minimum, or overnight for better flavour

Ingredients

For the Mussels

• 250 g fresh mussels
• 1 tbsp olive oil
• 1 garlic clove, sliced
• ½ small shallot, sliced
• 50 ml white wine or water
• 1 small bay leaf

For the Escabeche

• 40 ml extra virgin olive oil
• 1 garlic clove, sliced
• 1–2 sprigs rosemary, thyme, or both
• 1 small bay leaf
• 1 strip lemon peel
• ¼ tsp smoked paprika
• ¼ tsp sweet paprika
• 30 ml sherry vinegar or red wine vinegar
• 30 ml reserved mussel cooking liquor
• ½ tsp sugar or honey
• Salt and pepper

To Serve

• Chopped parsley
• Grilled bread
• Lemon wedge

Method

1. Rinse the mussels under cold water. Scrub the shells and remove any beards. Discard cracked mussels or mussels that do not close when tapped.
2. Heat olive oil in a saucepan over medium heat. Add garlic, shallot, and bay leaf. Cook for 1 minute until fragrant.
3. Add the mussels and white wine or water. Cover with a lid and cook for 3–5 minutes, shaking the pan occasionally, until the mussels open.
4. Remove the mussels from the pan. Strain and reserve the cooking liquor. Discard any mussels that have not opened.
5. Remove the mussels from their shells, or leave some in the half-shell for presentation.
6. For the escabeche, warm the extra virgin olive oil in a small saucepan over low heat. Add garlic, rosemary, thyme, bay leaf, and lemon peel. Cook gently for 3–4 minutes without browning the garlic.
7. Add the smoked paprika and sweet paprika. Stir briefly for a few seconds to release the aroma, being careful not to burn the paprika.
8. Add the vinegar, reserved mussel cooking liquor, and sugar or honey. Simmer gently for 1–2 minutes. Season with salt and pepper.
9. Pour the warm escabeche over the mussels and allow them to marinate for at least 20 minutes. For deeper flavour, refrigerate overnight.
10. Serve warm, chilled, or at room temperature with chopped parsley, grilled bread, and lemon.

Chef Notes

• Mussels cook very quickly. Once they open, they are done.
• The cooking liquor is full of flavour and should be strained before being added to the marinade.
• Keep the heat low when infusing the olive oil. The garlic, herbs, and lemon peel should perfume the oil, not fry hard.
• Paprika can become bitter if burnt, so add it briefly before the vinegar and mussel liquor.
• Escabeche should taste balanced: acidic, savoury, lightly sweet, aromatic, and gently smoky.

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4. Prawn Bisque Soup

The flavour for bisque comes from the shells and heads of shellfish, making it a very economical soup. Whenever you peel prawns for another dish, freeze the shells and heads until you have enough to make this soup. For a small two-person batch, use the shells from about 8–10 large prawns, or add extra frozen shells for a deeper flavour.

Serves: 2
Preparation time: 20 minutes
Execution time: 45 minutes

Ingredients

For the Bisque Base

• 150 g raw prawns, shell on
• Extra prawn shells and heads, if available
• 15 g butter or ½ tbsp olive oil
• ½ small onion, chopped
• ½ small carrot, chopped
• ½ celery stick, chopped
• 1 garlic clove, crushed
• 1 tsp tomato paste
• 2 small tomatoes, chopped, or 100 g canned tomatoes, drained and chopped
• 1 tsp plain flour, optional, for thickening
• 10 ml brandy, optional
• 25 ml white wine, optional
• 350 ml fish stock, chicken stock, or water
• 1 small bay leaf
• 1 small thyme sprig
• ¼ tsp smoked paprika
• Pinch cayenne pepper, optional

To Finish

• 25 ml cream, optional
• 5 g butter, optional
• A few drops lemon juice
• Salt and freshly ground white pepper

To Serve

• Chives, parsley, fennel fronds, or chervil
• Extra virgin olive oil
• Croutons, optional

Method

1. Peel the prawns, keeping the shells and heads. Devein the prawn meat and refrigerate until needed.
2. Melt the butter or heat the olive oil in a saucepan over low-medium heat. Add the prawn shells and heads. Cook for 5–7 minutes, crushing them well with a wooden spoon to extract as much flavour as possible.
3. Add the onion, carrot, celery, and garlic. Cook for 4–5 minutes until the vegetables begin to soften but do not brown too much.
4. Add the tomato paste and cook for 2 minutes, stirring well. This deepens the colour and flavour of the bisque.
5. Add the flour, if using, and stir for 1–2 minutes to cook it out.
6. Add the chopped tomatoes and cook for 3–5 minutes until they begin to break down.
7. Add the brandy and white wine, if using, and simmer until reduced by half.
8. Add the stock or water, bay leaf, thyme, smoked paprika, and cayenne. Bring to a simmer, then reduce the heat and cook gently for 25–30 minutes.
9. Blend the soup briefly to extract more flavour from the shells.
10. Strain through a fine sieve, pressing firmly on the solids to extract as much liquid as possible.
11. Return the strained soup to a clean saucepan. Add the reserved prawn meat and simmer gently for 2–3 minutes, until just cooked.
12. Stir in the cream and butter, if using. Season with lemon juice, salt, and white pepper.
13. Serve in small bowls with herbs, olive oil, and croutons if desired.

Chef Notes

• The shells and heads are the most important part of the bisque. They give the soup sweetness, colour, and depth.
• For a stronger bisque, collect and freeze prawn shells from other recipes until you have enough.
• Crushing the shells while cooking helps release more flavour into the soup.
• Do not boil the soup after adding the prawn meat or cream. The prawns should remain tender.
• Students should taste the bisque before and after adding lemon juice to understand how acidity brightens seafood.

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5. Linguine allo Scoglio – Seafood Linguine

This coastal Italian pasta uses mussels, prawns, and squid. Inspired by the Serious Eats method, the seafood is cooked in stages so each element stays tender, and the pasta is finished in the shellfish broth so it absorbs the flavour of the sea. Serious Eats also notes that allo scoglio should be glossy and briny rather than heavily sauced.

Serves: 2
Preparation time: 25 minutes
Execution time: 20 minutes

Ingredients

• 160 g linguine or spaghetti
• 240 g mussels, cleaned and debearded
• 150 g prawns, peeled and deveined
• 150 g squid, cleaned and sliced into rings or strips
• 1½ tbsp extra virgin olive oil
• 1 small shallot, finely sliced
• 2 garlic cloves, sliced
• Pinch chilli flakes
• 75 ml dry white wine
• 100–120 ml fish stock, clam juice, or water
• 100 g cherry tomatoes, halved
• 1 tbsp chopped parsley
• ½ tsp lemon juice, or to taste
• Lemon zest, optional
• Salt and pepper

Method

1. Bring a large pot of salted water to the boil. Cook the linguine until very firm, about 3 minutes before al dente. Reserve some pasta water before draining.
2. Heat 1 tbsp olive oil in a large pan over medium heat. Add the shallot and cook for 2–3 minutes until softened.
3. Add the garlic and chilli flakes. Cook for 30 seconds until fragrant, without browning the garlic.
4. Add the white wine and mussels. Cover with a lid and cook for 3–5 minutes, shaking the pan occasionally, until the mussels open.
5. Remove the mussels from the pan and place them in a bowl. Discard any mussels that do not open. Keep the mussel cooking liquor in the pan.
6. Remove the meat from about half of the mussel shells and leave the rest in the shell for presentation.
7. Add the fish stock, clam juice, or water to the pan with the mussel liquor. Bring to a simmer.
8. Add the drained linguine to the pan and toss it through the seafood broth. Cook for 2–3 minutes, adding a little reserved pasta water if needed, until the pasta is almost al dente and the sauce starts to look glossy.
9. Add the prawns, squid, and cherry tomatoes. Cook for 2–3 minutes, tossing gently, until the prawns are pink and the squid is just cooked.
10. Return the mussels to the pan, including any juices from the bowl. Toss everything together until the seafood is hot and the pasta is al dente.
11. Add parsley, lemon juice, lemon zest if using, black pepper, and the remaining ½ tbsp olive oil.
12. Taste before adding extra salt, as the mussel liquor may already be salty.
13. Serve immediately, arranging the mussels in their shells on top of the pasta.

Chef Notes

• Cook the seafood in stages. Mussels need time to open, while prawns and squid cook very quickly.
• Finishing the pasta in the mussel liquor gives the dish its briny seafood flavour.
• The cherry tomatoes are added late so they stay fresh and hold their shape.
• The final pasta should be glossy, light, and full of seafood flavour, not thick or tomato-heavy.
• Do not overcook the squid. It should be tender, not rubbery.

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6. Cioppino – Coastal Seafood Stew

Cioppino is a tomato-based Italian-American seafood stew with a rich, garlicky broth. This version is adapted for 2 portions and uses mussels, prawns, and squid. The method follows the key cioppino principle of building the broth first, then adding the seafood in stages so everything is just cooked. The Damn Delicious reference also highlights fennel, tomato paste, white wine, tomato, stock, bay leaf, and serving the stew with crusty bread.

Serves: 2
Preparation time: 25 minutes
Execution time: 35 minutes

Ingredients

• 250 g mussels, cleaned and debearded
• 150 g prawns, peeled and deveined
• 150 g squid, cleaned and sliced
• 15 g butter or 1 tbsp olive oil
• ½ small onion, finely chopped
• ¼ small fennel bulb, finely chopped or thinly sliced
• 2 garlic cloves, sliced or minced
• Pinch chilli flakes
• 1 tsp dried oregano, optional
• 1½ tsp tomato paste
• 75 ml dry white wine
• 200 g canned diced tomatoes or crushed tomatoes
• 200 ml fish stock, prawn stock, vegetable stock, or water
• 1 small bay leaf
• Salt and pepper

To Serve

• Chopped parsley
• Lemon wedges
• Grilled sourdough or baguette

Method

1. Heat the butter or olive oil in a wide saucepan over medium heat. Add the onion and fennel. Cook for 6–8 minutes, stirring occasionally, until soft and sweet.
2. Add the garlic, chilli flakes, oregano if using, and tomato paste. Cook for 1–2 minutes, stirring often, until fragrant and the tomato paste darkens slightly.
3. Add the white wine and simmer for 1–2 minutes, scraping the base of the pan.
4. Add the canned tomatoes, stock, and bay leaf. Bring to a simmer, then reduce the heat and cook gently for 15–20 minutes, until the broth tastes rich and balanced.
5. Season lightly with salt and pepper. Be careful with salt, as the mussels will release briny liquid into the stew.
6. Add the mussels. Cover with a lid and cook for 3–4 minutes, or until the mussels begin to open.
7. Add the prawns and squid. Cover again and simmer gently for 2–3 minutes, until the prawns turn pink and the squid is just cooked.
8. Discard any mussels that do not open.
9. Taste and adjust with extra salt, pepper, and a squeeze of lemon if needed.
10. Serve immediately in warm bowls with chopped parsley, lemon wedges, and grilled sourdough.

Chef Notes

• The broth can be made ahead, but the seafood should always be added just before serving.
• Fennel gives the stew a gentle sweetness and an anise aroma that works well with shellfish.
• Add seafood in stages. Mussels need a few minutes to open, while prawns and squid cook very quickly.
• Do not boil the stew hard after adding the seafood. Gentle simmering keeps the prawns juicy and the squid tender.
• Serve with grilled sourdough or baguette to soak up the tomato seafood broth.

Ver. HCP -Seafood ver 6 May 2026 HN