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Chef John’s Cioppino

Chef John’s Cioppino Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 409
Total Fat 11.8g
Saturated Fat 3.7g
Cholesterol 172mg
Sodium 1111mg
Total Carbohydrate 31.8g
Dietary Fiber 7.9g
Sugars 9g
Protein 36.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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