Cioppino

Serves 1
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Directions

  1. 1Sauté one diced onion and one rib of celery in olive oil and butter on medium-low heat until soft, about 7 minutes.
  2. 2Sauté one diced onion and one rib of celery in olive oil and butter on medium-low heat until soft, about 7 minutes.
  3. 3Sauté one diced onion and one rib of celery in olive oil and butter on medium-low heat until soft, about 7 minutes.
  4. 4Add about 5 cloves of minced garlic and cook for 1 minute.
  5. 5Add about 5 cloves of minced garlic and cook for 1 minute.
  6. 6Add about 5 cloves of minced garlic and cook for 1 minute.
  7. 7Add two cups of white wine.
  8. 8Add two cups of white wine.
  9. 9Add two cups of white wine.
  10. 10Add a bay leaf, some dry oregano, red pepper flakes, and a couple of drops of Worcestershire sauce.
  11. 11Add a bay leaf, some dry oregano, red pepper flakes, and a couple of drops of Worcestershire sauce.
  12. 12Add a bay leaf, some dry oregano, red pepper flakes, and a couple of drops of Worcestershire sauce.
  13. 13Add three and a half cups of tomato and two cups of water.
  14. 14Add three and a half cups of tomato and two cups of water.
  15. 15Add three and a half cups of tomato and two cups of water.
  16. 16Simmer on low for 35 minutes.
  17. 17Simmer on low for 35 minutes.
  18. 18Simmer on low for 35 minutes.
  19. 19Add lemon slices and white fish and bring to a simmer.
  20. 20Add lemon slices and white fish and bring to a simmer.
  21. 21Add lemon slices and white fish and bring to a simmer.
  22. 22Add the crab, shrimp, and mussels.
  23. 23Add the crab, shrimp, and mussels.
  24. 24Add the crab, shrimp, and mussels.
  25. 25Cover tightly, boil for 5 minutes, and check to see if all the mussels have opened.
  26. 26Cover tightly, boil for 5 minutes, and check to see if all the mussels have opened.
  27. 27Cover tightly, boil for 5 minutes, and check to see if all the mussels have opened.
  28. 28Add fresh herbs.
  29. 29Add fresh herbs.
  30. 30Add fresh herbs.
  31. 31Taste for salt and pepper and adjust as needed.
  32. 32Taste for salt and pepper and adjust as needed.
  33. 33Taste for salt and pepper and adjust as needed.
  34. 34Spoon into a bowl and serve with sourdough bread.
  35. 35Spoon into a bowl and serve with sourdough bread.
  36. 36Spoon into a bowl and serve with sourdough bread.

Ingredients

  • olive oil
  • olive oil
  • olive oil
  • butter
  • butter
  • butter
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 rib of celery
  • 1 rib of celery
  • 1 rib of celery
  • pinch salt
  • pinch salt
  • pinch salt
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 2 cups white wine
  • 2 cups white wine
  • 2 cups white wine
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • dry oregano
  • dry oregano
  • dry oregano
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • drops Worcestershire sauce
  • drops Worcestershire sauce
  • drops Worcestershire sauce
  • 3.5 cups tomato
  • 3.5 cups tomato
  • 3.5 cups tomato
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 5 or 6 lemon slices
  • 5 or 6 lemon slices
  • 5 or 6 lemon slices
  • 0.5 cup chopped herb
  • 0.5 cup chopped herb
  • 0.5 cup chopped herb
  • 1 pound peeled and deveined shrimp
  • 1 pound peeled and deveined shrimp
  • 1 pound peeled and deveined shrimp
  • 12 ounces white fish
  • 12 ounces white fish
  • 12 ounces white fish
  • 1 pound black mussels
  • 1 pound black mussels
  • 1 pound black mussels
  • 1 cooked cracked Dungeness crab
  • 1 cooked cracked Dungeness crab
  • 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.