Recipe: Spicy Fish Stew - Cioppino
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 rib celery, fine dice
- 1 onion, large dice
- 4-6 cloves garlic, minced
- 2 cups white wine
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Worcestershire sauce
- 2 cups water, clam juice or fish stock
- 1/2 teaspoon salt, or to taste
- 5-6 thin slices of lemon
- 1 cooked Dungeness crab
- 12 oz fresh cod, cut into 1-in pieces
- 1 pound raw shrimp, peeled and deveined
- 1 pound fresh mussels
- 1/2 cup chopped fresh herb
- 1 can (28-oz) tomato puree, tomato sauce
Instructions
Step 1
Add 2 tablespoon olive oil,2 tablespoon butter,
1 rib diced celery,
and 1 diced onion into a dutch oven over medium low heat. Cook for 6-7 minutes until the onion becomes soft and golden-brown.
Step 2
Add 4-6 cloves minced garlic in the dutch oven. Stir and cook for 1 minute. Add 2 cups white wine. Raise heat to high, bring it to a simmer. Add 1 bay leaf,1/2 teaspoon dried oregano,
1/2 teaspoon red pepper flakes
1/2 teaspoon Worcestershire sauce,
1 can (28-oz) tomato puree,
and 2 cups water, clam juice or fish stock.
Bring it to a simmer, simmer on low heat for 35 minutes.
Step 3
Add 5-6 thin slices of lemon, and the fresh cod pieces in the dutch oven. Bring it back to a simmer, add the crab. Give it a stir. Add the shrimps and the mussels. Give it a stir. Boil covered for 5 minutes.
Step 4
After boiling, Add 1/2 cup chopped fresh herb in the dutch oven. Give it a stir. Adjust the taste.
Step 5
Transfer to a serving plate. Enjoy!
