Chef John’s San Francisco Fish Stew (Cioppino)

1. 1

   Add the butter and olive oil to a large Dutch oven and heat over medium-low.

2. 2

   Add the onion and celery with a pinch of salt; cook until the onion is soft and golden, 6 to 7 minutes. Stir in the garlic and cook for 1 minute.

3. 3

   Pour the wine into the onion mixture; raise the heat to high and bring to a simmer.

4. 4

   Stir in the tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Lower the heat to low and simmer for 35 minutes.

5. 5

   Turn the heat to high and bring the mixture to a boil. Add the lemon and cod, then return to a simmer, about 2 minutes.

6. 6

   Add the crab, shrimp, and mussels. Cover and simmer until all the mussels are cooked and open, about 5 minutes.

7. 7

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

• Calories 793.09 kcal High
• Protein 46.74 g Good Source
• Carbs 77.61 g Moderate
• Total Fat 25.99 g High
• Saturated Fat 4.32 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 377.0 mg High
• Sodium 743.31 mg High
• Fiber 7.58 g Good Source
• Sugar 10.06 g High
• Added Sugar 3.33 g Moderate
• Calcium 411.42 mg Good Source
• Iron 3.4 mg Moderate
• Potassium 1333.46 mg Good Source
• Vitamin A 27.83 mcg_rae Low Source
• Vitamin C 50.77 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Celery
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷