San Francisco Cioppino Recipe
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib celery, chopped
- 1 onion, diced
- 1 can crushed tomatoes (28-oz)
- 2 cups clam juice or fish stock
- 2 cups white wine
- 4 cloves crushed garlic
- 1 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1 pound Jumbo Lump Crabmeat crabmeat
- 2 pounds halibut fillet, cut into 1-in slices
- 2 pound U15 Baja Shrimp Tails, peeled and de-veined
- 2 pounds mussels
- 1/2 bunch Italian parsley, chopped
- In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes.
- Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
- Add the crab, shrimp, and halibut, and simmer covered another five minutes.
- Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open.
- Turn off the heat, and stir in the Italian parsley.
- Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.