Cioppino

Ingredients

• •2 tablespoons olive oil
• •1 medium onion
• •4 cloves garlic
• •1 teaspoon dried basil
• •1 teaspoon dried oregano
• •½ teaspoons crushed red pepper flakes
• •1 cup dry white wine
• •1 can whole peeled tomatoes
• •2 bottles clam juice
• •4 sprigs flat-leaf parsley
• •2 leaves bay leaves
• •to taste Kosher salt and pepper
• •2 tablespoons olive oil
• •1 medium shallot
• •2 cloves garlic
• •2 pounds mussels, clams, or cockles
• •¼ cup dry white wine
• •1 pound white fish fillets
• •1 pound large shrimp
• •¼ cup unsalted butter
• •to taste Kosher salt and pepper
• •¼ cup flat-leaf parsley leaves
• •1 loaf country bread
• •garlic and olive oil

Cooking Instructions

1. 1.

   Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.

   20 min

2. 2.

   Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

   35 min

3. 3.

   Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.

   8 min

4. 4.

   Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

   10 min