Cioppino

•kitchen.benburwell.com
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Initial version

Authored by Shanzy
6-8 servings

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 c dry white wine
  • 28 oz canned whole peeled tomatoes
  • 16 oz clam juice
  • 4 sprigs flat-leaf parsley
  • 2 bay leaves
  • 1 Kosher salt
  • 1 freshly ground black pepper
  • 2 tbsp olive oil
  • 1 medium shallot diced
  • 2 cloves garlic cloves thinly sliced
  • 2 lb any mix of mussels (debearded) clams, or cockles, scrubbed
  • 1/4 c dry white wine
  • 1 lb firm skinless white fish fillets (such as sea bass) cut into 1-inch pieces
  • 1 lb 16/20 shrimp peeled, deveined, tails left intact
  • 1/4 c unsalted butter cut into 1/2-inch cubes
  • 1 Kosher salt
  • 1 freshly ground black pepper
  • 1 Flat-leaf parsley leaves (for serving)
  • 1 Toasted country bread rubbed with garlic and olive oil (for serving)

Instructions

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.

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.

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.

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.