Chef John’s Cioppino

Ingredients

• 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
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 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
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil (optional)
• Salt and ground black pepper to taste

Directions

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

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.

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

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

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

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

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