Prawn, Scallop and Halibut Cioppino
Prep Time
10 minutes
Cook Time
30 minutes
6 servings


50 ml (1/5 cup) olive oil
1 (small) red bell pepper, deseeded and sliced
1 (small) green bell pepper, deseeded and sliced
1 (small) red onion, peeled and sliced thinly
1 (small) head fennel bulb, sliced thinly
2 (medium) garlic cloves, minced
18 (ripe) cherry tomatoes, cut in half
1 tsp (5 ml) chili flakes, approximately
3/5 tsp (3 ml) whole fennel seeds
1 cup (250 ml) white wine (optional)
6 cups (1.5 L) chicken or fish stock
6 (large) scallops
6 (large) prawns
6-25 gram pieces (0.88 oz) halibut fillets
1/2 cup (125 ml) cilantro, coarsely chopped
1 tsp (5 ml) salt, approximately


  1. Prep the onions, pepper, garlic and tomatoes.
  2. Heat a large pot over medium heat.
  3. Add the olive oil and heat until it just starts to smoke – carefully add the sliced bell peppers, fennel, red onion, garlic, cherry tomatoes, chili flakes and fennel seeds – cook until fragrant and the vegetables start to “sweat” – stir all the time while cooking.
  4. Add the white wine and let reduce by half. Then add the stock and bring to a simmer.
  5. Once stock is simmering – add the scallops, prawns and halibut. Bring to simmer – but DON’T boil! Simmer for 2-3 minutes and add the chopped cilantro.
  6. Check seasoning and serve at once in hot bowls.