Cioppino – Seafood stew with tomatoes and various seafood.

Welcome to a culinary journey straight from the heart of San Francisco, guided by none other than Chef John of Food Wishes. Cioppino is the city's pride, a scrumptious seafood stew brimming with flavors of the ocean, simmered in a robust tomato and white wine broth. This spicy fish stew, not to be confused with simple Marinara, is a treat for the palate and perfect for any seafood lover. Requiring a modest amount of preparation and imbued with garlic and herbs, it's the kind of comfort dish that's reserved for special occasions or when you're looking to impress your guests.

### Ingredients:

- Olive oil

- 2 tbsp butter

- 1 large onion, diced

- 1 rib celery, finely chopped

- Salt, to taste

- 5 cloves garlic, minced

- 2 cups good white wine (Chardonnay or Sauvignon Blanc)

- 1 bay leaf

- 1 teaspoon dry oregano

- Red pepper flakes, to taste (about 1/2 teaspoon suggested)

- A couple drops of Worcestershire sauce

- 3 1/2 cups tomato puree (or crushed plum tomatoes, tomato sauce, or fresh tomatoes)

- 2 cups water (or clam juice or fish stock)

- 5-6 thin slices of lemon

- 1/2 cup fresh herbs (parsley, and basil if available)

- 1 pound peeled and deveined shrimp

- 12 ounces white fish (such as cod), cut into 1 1/2-inch pieces

- 1 pound black mussels, cleaned

- 1 cooked, cracked Dungeness crab (or blue crab, optional)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Equipment:

- Cutting board and knife

- Large pot

- Stirring spoon

Cooking Tips:

- Ensure seafood is fresh for the best flavor.

- Adjust the level of spice to your preference with the red pepper flakes.

- Don't overcook the seafood to keep it tender and succulent.

- Serve with sourdough bread for an authentic experience.

### Instructions:

1. In a large pot, heat the olive oil and butter over medium-low heat. Add the onion and celery, sprinkle with a pinch of salt, and sauté until the onion softens and begins to turn golden, about 6-7 minutes.

2. Add the minced garlic and cook for about 1 minute until fragrant.

3. Pour in the white wine, and add the bay leaf, dry oregano, red pepper flakes (to taste) and Worcestershire sauce. Bring to a simmer.

4. Stir in the tomato puree and rinse out the can with about 2 cups of water (or clam juice or fish stock), adding this liquid to the pot.

5. Bring the mixture to a simmer again, reduce the heat to low, and let it simmer for about 35 minutes to allow the flavors to meld.

6. While the broth is simmering, prepare the seafood and herbs.

7. After the tomato mixture has simmered, bring it to a boil over high heat, add the lemon slices and white fish, and return to a simmer. Cook for about 2 minutes.

8. Add the crab (if using) and stir. After the crab is mixed in, add the shrimp on top and then the mussels, ensuring they are submerged in the sauce.

9. Cover tightly, still on high heat, and boil for 5 minutes. Check if the mussels have opened up, indicating that the seafood is cooked.

10. Stir in the fresh herbs and taste for seasoning, adjusting salt and spiciness as desired.

11. Serve hot in bowls with sourdough bread for dipping into the delicious broth.

This Cioppino recipe has been brought to life thanks to the culinary expertise of Chef John from Food Wishes. To watch the cooking process and gain more insights, visit his YouTube channel: https://www.youtube.com/@foodwishes.

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Cioppino – Seafood stew with tomatoes and various seafood.