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T-Bones Cioppino

Credit to John Mitzewich, American Food Expert

As the story goes, Italian fishermen would gather on the docks at the end of the day and throw different pieces of fish and seafood into a pot for supper. They would yell out “chip in” – “chip in” .....Chip-Pino

¼ cup olive oil

¼ 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 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes or to taste

½ teaspoon salt

1 Dungeness crab (about 2-lbs) cracked and cleaned or 1-lb frozen crabmeat thawed

2 pounds halibut fillet, cut into 1-in slices

24 large prawns, peeled and de-veined

12 mussels

½ bunch Italian parsley, chopped

1. In a large pot, on medium-low heat, melt the butter with the olive oil and sauté 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 too thick. Taste for salt and adjust as needed.

2. 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 Cioppino into a large bowl and serve with lots of sourdough bread and red wine.


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