Chef Johns Cioppino

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.

INGRIDIENT

2 tablespoons butter

2 tablespoons olive oil

1 onion, diced

1 stalk celery, diced

1 pinch salt

4 cloves garlic, minced

2 cups white wine

1 (28 ounce) can tomato puree

2 cups water

1 bay leaf

½ teaspoon dried oregano

½ teaspoon red pepper flakes, or to taste

½ teaspoon Worcestershire sauce

5 thin lemon slices

12 ounces cod, cut into 1-inch pieces

1 Dungeness crab, cleaned, cooked, and cracked

1 pound medium raw shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

½ cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh basil (Optional)

salt and ground black pepper to taste

DIRECTION

Step: 1

Combine butter and olive oil in a large Dutch oven over medium-low heat.

Step: 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.

Step: 3

Stir wine into onion mixture; increase heat to high and bring to a simmer.

Step: 4

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

Step: 5

Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.

Step: 6

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

Step: 7

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

NUTRITION FACT

Per Serving: 431 calories; protein 41.3g; carbohydrates 32g; fat 12.1g; cholesterol 187.3mg; sodium 1058.9mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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