CHEF JOHN'S CIOPPINO

Chef John's Cioppino image

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.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h20m

Yield 6

Number Of Ingredients 21

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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
salt and ground black pepper to taste

Steps:

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 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.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g