Description
When you feel like splurging a little, San Francisco’s famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it’s downright otherworldly.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1 pinch salt
- 4 cloves garlic, minced
- 2 cups white wine
- 1 (28 ounce) can tomato puree
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon Worcestershire sauce
- 5 thin lemon slices
- 12 ounces cod, cut into 1-inch pieces
- 1 Dungeness crab, cleaned, cooked, and cracked
- 1 pound medium raw shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil (Optional)
- salt and ground black pepper to taste
Instructions
- Combine butter and olive oil in a large Dutch oven over medium-low heat.
- Stir in onion and celery with a pinch of salt; cook until onion is soft and golden
- 6 to 7 minutes. Stir in garlic and cook for 1 minute.
- Stir wine into onion mixture; increase heat to high and bring to a simmer.
- Stir in tomato puree
- water
- bay leaf
- oregano
- red pepper flakes
- and Worcestershire sauce. Reduce heat to low and simmer
- 35 minutes.
- Increase heat to high and bring the mixture to a boil. Stir in lemon and cod
- return to simmer
- about 2 minutes.
- Stir in crab
- shrimp
- and mussels. Cover and simmer until all mussels are cooked and open
- about 5 minutes.
- Stir in fresh parsley and basil; season with salt and pepper to taste.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6