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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.

Video Description

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! 


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


Put a pan on a medium heat and add a little oil, fennel and shallot and sauté until translucent and soft to touch.

Add butter and garlic and sauté for 30 - 60 seconds, just to allow the butter to melt and the garlic to cook gently and lose its raw sharp edge.

Add oregano, red pepper flakes, tomato purée and stir through.

Add wine and allow to bubble away from 2 minutes to boil off the alcohol.

Add fish stock and pop in a bay leaf, simmer for 30 minutes to allow all the flavours to develop and combine, allowing the sauce to thicken slightly.

Add mussels, salmon, prawns to the pot and cover with a tight fitting lid, cook for 5 - 7 minutes until all the mussel shells have opened (discarding any that do not open).

Adjust the seasoning with salt and pepper, or extra red pepper flakes.

Add slices of lemon to the pot just before serving.

Serve straight out of the pot at the table into bowls and tear and share the sourdough.

You can add the sourdough to a hot oven just as you add the fish to the pot.

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