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Cioppino

Servings 10
What You'll Need:
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 4 sticks Celery (diced)
  • 1-2 Onion (diced)
  • 4 cloves Garlic (minced)
  • 2 jars Clam Juice
  • 4 cups White Wine
  • 4 cans Whole tomatoes (approximately 112oz)
  • 2 teaspoons Worchestershire sauce
  • 1 Lemon (juiced or 2 tbsp)
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon Red pepper flakes
  • 1 teaspoon Salt
  • 2 Bay leaves
  • 1 tablespoon Parsley (chopped)
  • 1-2 Dungeness crab (broken into pieces)
  • 3 pounds Cod fish filet (cut into 2" pieces)
  • 24 Prawns, deveined (add more or less)
  • 2 pounds 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!