CIOPPINO

By jarren

Ingredients

• For broth:
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp fresh basil
• 1 tbsp fresh oregano
• 1/2 tsp crushed red pepper flakes
• 1 cup dry white wine
• 1 28-oz can whole peeled tomatoes
• 2 8-oz bottles clam juice
• 2 bay leaves
• Kosher salt, freshly ground pepper
• For soup:
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• 2 lb mix of mussels (de-bearded) and clams
• 1/4 cup dry white wine
• 1 lb firm skinless white fish fillets (such as sea bass), cut into 1" pieces
• 1 lb large shrimp, peeled, deveined, tails removed
• 1/4 cup unsalted butter, cut into 1/2" cubes
• Kosher salt, freshly ground pepper
• Flat-leaf parsley leaves (for serving)
• Garlic bread

Preparation

Step 1

For 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 flavours meld, 10-15 minutes more. Discard parsley springs 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.

For soup:

Heat oil in a large heavy pot over medium heat. Add shallots; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels, clams and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls, top with parsley. Serve with garlic toast.