Cioppino Recipe - San Francisco Cioppino - A Spicy Fish Stew Recipe

Heat olive oil and butter in a pan over medium-low heat.

Add 1 diced onion and 1 rib of chopped celery to the pan and sauté for about 6-7 minutes until the onion softens and turns golden, but do not brown.

Add a pinch of salt to help the onions cook.

Add 5 minced garlic cloves and cook for about 1 minute.

Pour in 2 cups of white wine and bring to a simmer.

Add 1 bay leaf, dry oregano, and 1/2 teaspoon of red pepper flakes, along with a couple drops of Worcestershire sauce.

Stir in 3 1/2 cups of tomato puree and wash out the can with 2 cups of water, adding that to the mixture.

Bring the mixture to a simmer, then reduce heat to low and let it simmer for about 35 minutes.

Prepare seafood: slice 5-6 lemons, chop 1/2 cup of herbs, and cut 12 ounces of Cod into 1.5-inch pieces.

After 35 minutes, bring the tomato wine mixture to a boil.

Add lemon slices and the Cod to the pot, then bring back to a simmer for about 2 minutes.

Add the cooked cracked Dungeness crab and stir.

Add the shrimp and stir again.

Finally, add the black mussels, ensuring they are submerged in the sauce.

Cover tightly and boil for 5 minutes, then check for doneness by ensuring all mussels have opened.

Stir and taste for salt and pepper, adjusting as necessary.

Add fresh herbs at the end before serving.

Serve with sourdough bread.

Equipment Needed

Spice Level: