Chef John's Cioppino

Name: Chef John's Cioppino
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 onion, diced; 1 stalk celery, diced; 1 pinch salt; 4 cloves garlic, minced; 2 cups white wine; 1 (28 ounce) can tomato puree; 2 cups water; 1 bay leaf; 0.5 teaspoon dried oregano; 0.5 teaspoon red pepper flakes, or to taste; 0.5 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; 0.5 cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh basil; salt and ground black pepper to taste

4.7

(73)

60 Reviews

29 Photos

When you feel like splurging a little, San Francisco's famous cioppino is a great choice. This cioppino recipe, a spicy fish and shellfish stew, is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.

Recipe by Chef John

Updated on June 10, 2022

29

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ 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
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil (Optional)
salt and ground black pepper to taste

Directions

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 wine 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 the 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.

Nutrition Facts (per serving)

431	Calories
12g	Fat
32g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 431
% Daily Value *
Total Fat 12g	16%
Saturated Fat 4g	19%
Cholesterol 187mg	62%
Sodium 1059mg	46%
Total Carbohydrate 32g	12%
Dietary Fiber 8g	28%
Total Sugars 9g
Protein 41g
Vitamin C 106mg	530%
Calcium 180mg	14%
Iron 9mg	49%
Potassium 1538mg	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.