Chef John's Cioppino
Description
This cioppino recipe is a version of San Francisco's famous dish that has it all. A tangy, spicy broth featuring shrimp, mussels, cod, and Dungeness crab.
Ingredients
•
2 tablespoons butter
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2 tablespoons olive oil
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1 onion, diced
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1 stalk celery, diced
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1 pinch salt
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4 cloves garlic, minced
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2 cups white wine
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1 (28 ounce) can tomato puree
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2 cups water
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1 bay leaf
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1/2 teaspoon dried oregano
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1/2 teaspoon red pepper flakes, or to taste
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1/2 teaspoon Worcestershire sauce
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5 thin lemon slices
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12 ounces cod, cut into 1-inch pieces
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1 Dungeness crab, cleaned, cooked, and cracked
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1 pound medium raw shrimp, peeled and deveined
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1 pound mussels, cleaned and debearded
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1/2 cup chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh basil
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salt and ground black pepper to taste
Directions
1
Combine butter and olive oil in a large Dutch oven over medium-low heat.
2
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.
3
Stir wine into onion mixture; increase heat to high and bring to a simmer.
4
Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes.
5
Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
6
Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
7
Stir in fresh parsley and basil; season with salt and pepper to taste.