Chef John's Cioppino
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
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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.
Source
Original recipe: View Original