Serves 1
Directions
- 1Sauté one diced onion and one rib of celery in olive oil and butter on medium-low heat until soft, about 7 minutes.
- 2Add about 5 cloves of minced garlic and cook for 1 minute.
- 3Add two cups of white wine.
- 4Add a bay leaf, some dry oregano, red pepper flakes, and a couple of drops of Worcestershire sauce.
- 5Add three and a half cups of tomato and two cups of water.
- 6Simmer on low for 35 minutes.
- 7Add lemon slices and white fish and bring to a simmer.
- 8Add the crab, shrimp, and mussels.
- 9Cover tightly, boil for 5 minutes, and check to see if all the mussels have opened.
- 10Add fresh herbs.
- 11Taste for salt and pepper and adjust as needed.
- 12Spoon into a bowl and serve with sourdough bread.
Ingredients
- olive oil
- butter
- 1 onion
- 1 rib of celery
- pinch salt
- 5 cloves garlic
- 2 cups white wine
- 1 bay leaf
- dry oregano
- 0.5 teaspoon red pepper flakes
- drops Worcestershire sauce
- 3.5 cups tomato
- 2 cups water
- 5 or 6 lemon slices
- 0.5 cup chopped herb
- 1 pound peeled and deveined shrimp
- 12 ounces white fish
- 1 pound black mussels
- 1 cooked cracked Dungeness crab
Tips
- Serve the Cioppino with sourdough bread dipped in it.
- If you want thinner sauce, add fish stock or clam juice or water.
- Adjust for salt and hot pepper.
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