Chef John's Cioppino

Chef John's Cioppino

17
Chef John 21335

"When you feel like splurging a little, San Francisco's famous Cioppino is a great choice. This 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."

Ingredients

1 h 20 m {{adjustedServings}} servings 431 cals
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Nutrition

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  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Combine butter and olive oil in a large Dutch oven over medium-low heat.
  2. 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.
  3. Stir wine into onion mixture; increase heat to high and bring to a simmer.
  4. Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
  5. Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
  6. Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
  7. Stir in fresh parsley and basil; season with salt and pepper to taste.
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Reviews

17
  1. 22 Ratings

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I made the broth exactly as directed except I forgot the bay leaf. I added the seafood that is available in Baltimore in October..... little neck clams, snow crabs, grouper, mussels and bay sca...

This is one of the best recipes here on AR. Chef John, you hit the nail on the head with this one. I followed the recipe exactly beside cutting the recipe in 1/2 for the 2 of us. I used about...

This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal tas...