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
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.