Cioppino In a Hurry

Melt butter and oil in a large Dutch oven or soup pot over medium heat.

Meanwhile, chop onion into a small dice, slice celery into 1/4 inch slices, cut pepper into small dice, and crush garlic. Add onion, celery, pepper and garlic to the melted butter and oil. Saute about five minutes to soften. Stir in oregano, red pepper, bay leaf and wine.

Raise heat to high and reduce wine by half. Add clam juice, chicken stock and tomatoes. Bring to boil then reduce to simmer. Let simmer five minutes.

Meanwhile, cut fish cross wise into two inch pieces. Rinse clams and mussels, scrubbing lightly to remove sand. To simmering liquid, layer in fish, crab, clams, and mussels. Cover with lid and let steam until clams have opened.

Discard any clams and mussels that do not open. Taste stew liquid for seasoning and adjust with salt and pepper. Stir in chopped flat leaf parsley. Dish up and serve alongside sourdough bread.

cook's notes

You can do almost any combination of shellfish and white fish that is fresh and local to your area in this dish.