Chef John s Cioppino

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

½ teaspoon dried oregano

½ teaspoon red pepper flakes, or to taste

½ 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

½ cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh basil

salt and ground black pepper to taste

Combine butter and olive oil in a large Dutch oven over medium-low heat.

Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.

Stir wine into onion mixture; increase heat to high and bring to a simmer.

Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.

Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.

Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.

Stir in fresh parsley and basil; season with salt and pepper to taste.