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Cioppino

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Ingredients

  • Broth
  • 2 tablespoonsolive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 teaspoondried basil
  • 1 teaspoondried oregano
  • 1/2 teaspooncrushed red pepper flakes
  • 1 cupdry white wine
  • 128-ounce can whole peeled tomatoes
  • 28-ounce bottles clam juice
  • 4 sprigs flat-leaf parsley
  • 2 bay leaves
  • Kosher salt, freshly ground pepper
  • Soup
  • 2 tablespoonsolive oil
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 poundsany mix of mussels (debearded), clams, or cockles, scrubbed
  • 1/4 cupdry white wine
  • 1 poundfirm skinless white fish fillets (such as sea bass), cut into 1-inch pieces
  • 1 poundlarge shrimp, peeled, deveined, tails left intact
  • 1/4 cup(1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • Kosher salt, freshly ground pepper
  • Flat-leaf parsley leaves (for serving)
  • Toasted country bread, rubbed with garlic and olive oil (for serving

Details

Preparation

Step 1


Broth
• 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.

• 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.



Soup
• 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.

• 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.



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