Cioppino

By cserumga

Ingredients

• 2 Tbsp olive oil
• 2 cups chopped yellow onion
• 3 cloves garlic, minced
• 1 green bell pepper, seeded, deribbed, and chopped
• 2 stalks celery, chopped
• 1 tsp dried thyme
• 1 tsp minced fresh dill
• 1/4 cup chopped fresh basil
• 2 cups dry red wine
• One 28 ounce can chopped tomatoes with juice
• 4 1/2 cups low-salt fish or chicken stock
• 1 bay leaf
• 12 ounces fresh lump crabmeat, picked over for shell, or 2 cracked cooked Dungeness crabs
• 1 lb bass, shark, halibut, or snapper fillets, cut into small pieces
• 2 Tbsp fresh lemon juice
• 3 lbs mussels, scrubbed and debearded
• Kosher salt and red pepper flakes
• 3 Tbsp chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

In a large, heavy soup pot, heat oil over medium heat and saute the onions, garlic, bell pepper, and celery until the onions are soft, 6 to 8 minutes. Add the thyme, dill, and basil and saute 2 minutes longer. Add the wine, tomatoes, stock, and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook for 1 1/2 hours. Add the crab, fish, and lemon juice. Put the mussels in the stew, cover, and cook until the mussels open, 3 to 5 minutes. Remove the mussels from the shell and add to the stew. Discard any mussels that don't open. Discard the bay leaf. Season with salt and red pepper flakes.

To serve, ladle into large soup bowls, making sure that the fish and shellfish are evenly distributed among them. Garnish with parsley.