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 ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon red pepper flakes, or to taste ⓘ
- 1/2 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 ⓘ
- 1/2 cup chopped fresh flat-leaf parsley ⓘ
- 1 tablespoon chopped fresh basil (optional) ⓘ
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 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 & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).