Chef Johns Cioppino Recipe

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 onion, diced
• 1 stalk celery, diced
• 1 pinch salt
• 4 cloves garlic, minced
• 2 cups white wine
• 1 (28 oz) can tomato puree
• 2 cups water
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes , or to taste
• 1/2 tsp worcestershire sauce
• 5 thin lemon slices
• 12 oz cod , cut into 1-inch pieces
• 1 dungeness crab, cleaned, cooked, and cracked
• 1 lb medium raw shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh basil (optional)
• salt and ground black pepper to taste

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