chef john's cioppino

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, diced
• 1 stalk celery, diced
• 1 pinch salt
• 4 cloves garlic, minced
• 2 cups white
• 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)
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 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.