"No work" cioppino, adapted from a dish at Ciopinot in San Luis Obispo. (Glenn Koenig, Los Angeles Times / October 9, 2011)

Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you.

Brian Somodi

Laguna Beach

Dear Brian: It may take a little work prepping the ingredients, but Ciopinot's take on this classic contains a lot of flavor in just a few simple steps, and it makes a perfect dinner for those cold winter nights! Enjoy!

Ciopinot's 'no work' cioppino

Total time: 1 hour, 15 minutes

Servings: 4

Note: Adapted from Ciopinot in San Luis Obispo.

2 tablespoons olive oil

1 onion, thinly sliced

1/2 pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick

1 small clove garlic, pressed or minced

1 tablespoon chopped parsley

1 dried bay leaf

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

1/4 teaspoon saffron threads

1 1/2 cups peeled and diced tomatoes, cut into ¾-inch dice

8 ounces tomato sauce