Cioppino

Servings: 10

What You'll Need:

2 tbsp Olive Oil
2 tbsp Butter
4 stick Celery (diced)
1 Onion (diced)
4 clove Garlic (minced)
2 jar Clam Juice
4 cup White Wine
4 can Whole tomatoes (approximately 112oz)
2 tsp Worchestershire sauce
1 Lemon (juiced or 2 tbsp)
1 tbsp Italian seasoning
0.5 tsp Red pepper flakes
1 tsp Salt
2 Bay leaves
1 tbsp Parsley (chopped)
1 Dungeness crab (broken into pieces)
3 lb Cod fish filet (cut into 2" pieces)
24 Prawns, deveined (add more or less)
2 lb Mixed bag. ofclams and mussels (optional)

Instructions

What To Do:

1
1. In a large stockpot melt the butter and olive oil.

2. On medium setting, saute celery and onions until soft.

3. Add in wine and cook for 3 mins.

4. Add in everything except seafood and fresh parsley.

5. Turn to medium low and cook uncovered for 1 hour with occasional stirring.

6. 30 minutes before serving add in seafood. Cover and simmer on low.

7. Stir in fresh parsley and adjust salt to taste.

8. Serve with fresh bread (sourdough is best) and enjoy!

Read it online: https://www.stylesimpler.com/recipe/cioppino/