Chef John's Cioppino recipe
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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
Nutrition Info
- 431.2 caloriescarbohydrate: 32 gcholesterol: 187.3 mgfat: 12.1 gfiber: 7.9 gprotein: 41.3 gsaturatedFat: 3.7 gservingSize: -sodium: 1058.9 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Cioppino
Directions
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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.