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San Francisco style cioppino will warm you up on a cold day; serve with warm crusty bread and you could even imagine you heard a foghorn. This is my adaptation of a favorite dish, don’t let the long list of ingredients dissuade you; this is quite easy to make.

2 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 celery, chopped
2 cloves garlic, minced
2 cups dry white wine
1 quart chicken stock, or fish stock
1 lg. can whole plum tomatoes with juice
2 tablespoons Italian seasoning, crushed
1 tablespoon cilantro -- chopped
1 lemon, zested and juiced
salt and pepper
1 pound white fish, halibut, sea bass, cut into large pieces
1 pound small clams, washed
½ pound calamari, cleaned and sliced
1 pound large shrimp, peeled and deveined
1 pound Dungeness crab, cut into 3-4” pieces, shell on
¼ cup chopped parsley
¼ cup lemon zest
red pepper flakes, optional
Lemon wedges

Serves 6

In a large Dutch oven over medium heat, add oil and butter; when butter has melted, add onion and celery; sauté until translucent. Add garlic and stir briefly, do not brown. Add wine, stock, tomatoes with juice, herbs, lemon zest and salt and pepper; bring to a boil, then turn down to a simmer and cook for 30 minutes.

Add fish and clams to simmering broth, cover and cook 5 minutes.

Add calamari and shrimp, cook until shrimp are barely pink; then add crab and press gently to immerse in broth; cover and cook just

until hot, 2 to 3 minutes.

Ladle cioppino into wide bowls and sprinkle with parsley and lemon zest. Serve with lots of crusty bread and lemon wedges.

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