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Chef John's Cioppino
Chef John's Cioppino
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
"Stunning Cioppino with zesty broth, shrimp, mussels, cod, and Dungeness crab—a taste of San Francisco in every bite."
Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pinch salt
  • 4 cloves garlic, minced
  • 2 cups white wine
  • 1 (28 ounce) can tomato puree
  • 2 cups water
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes, or to taste
  • 0.5 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
  • 0.5 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
Instructions:
  • In a large Dutch oven, melt butter with olive oil over gentle heat.
  • Saute the onion and celery with a pinch of salt until the onion is soft and golden, about 6 to 7 minutes. Add the garlic and cook for 1 more minute.
  • Pour the wine into the onion mixture, then turn up the heat and let it come to a simmer.
  • Add in the tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Lower the heat and let it simmer for 35 minutes.
  • Turn up the heat to high and let the mixture come to a boil. Add lemon and cod, then simmer again for about 2 minutes.
  • Add the crab, shrimp, and mussels to the pot. Cover and let simmer until all the mussels have opened and are fully cooked, which should take about 5 minutes.
  • Add a handful of fragrant fresh parsley and basil, then sprinkle with a touch of salt and pepper to enhance the flavors.

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