Cioppino

Ingredients

• 2 tablespoons butter

• 4 tablespoons olive oil, divided

• 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 ( we used a jar of cleaned, cooked crab)

• 1 pound medium raw shrimp, peeled and deveined

• 1 pound little neck clams 

• ½ cup chopped fresh flat-leaf parsley

• 1 tablespoon chopped fresh basil (Optional)

• salt and ground black pepper to taste

Directions

• Preheat the oven to 400°F and set an oven rack in the middle. Line a baking sheet with aluminum foil and set aside.

• 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 for 35 minutes.

• Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and ¾ teaspoon salt. Arrange the fish on the prepared baking sheet and bake for 10 minutes or until just cooked through. Cover and keep warm until ready to serve.

• 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 clams. Cover and simmer until all clams are cooked and open, about 5 minutes.

• Stir in fresh parsley and basil; season with salt and pepper to taste.