Finn Haddock
Original Recipe by haddockfinn
Photo Credit:

Heavenly Cioppino


  • 8 oz italian sausage (2-3 sausages)
  • 2 cups finely diced fennel (one large bulb)
  • 1 cup finely diced onion (one large onion)
  • 4 garlic cloves, crushed
  • 2 Tbs tomato paste
  • 1 cup dry white wine
  • 4 Cups fish stock or chicken stock (I had some homemade fish stock in my freezer I didn't know what to do with- such a good choice!)
  • 1 tsp fish sauce (omit if using fish stock)
  • 2 medium tomatoes, diced
  • 8 oz firm white fish like tilapia or haddock
  • 1/2 to 1 lb mussels
  • 1/2 to 1 lb large prawns, raw, peeled
  • cracked pepper
  • 1/3 C chopped flat leaf parsley and/or fresh basil
  • 1 lemon
  • 2 T good olive oil (I used rosemary infused- yum!)
  • Good chewy bread (I used Terra Breads olive and rosemary loaf)


  1. In a large pot or pan brown sausage (Remove from casing and break up or crumble into small bite size pieces). Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally. Add tomato paste. (optional: Turn heat up to high, constantly stirring, until paste darkens slightly which achieves an umami taste and an extra depth of flavour, about 3 more minutes.)
  2. Add white wine and turn heat down to medium high, stirring until it mostly evaporates, about 1-2 minutes. Add stock, tomatoes, browned chorizo, and fish sauce (if using chicken stock) and bring to a simmer. Add cracked pepper. Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels.
  3. Finish with a squeeze lemon and sprinkle generously with flat leaf parsley and/or basil.
  4. Serve with a slice of good quality garlic or rosemary bread, toast slightly then drizzle with good quality olive oil.