Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
Ingredients
Broth
- 2 tbsp olive oil
- 1 medium onion
- 4 garlic cloves
- 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
- Kosher salt
- freshly ground black pepper
Soup
- 2 tbsp olive oil
- 1 medium shallot
- 2 cloves garlic cloves
- 2 lb any mix of mussels (debearded), clams, or cockles
- 1/4 c dry white wine
- 1 lb firm skinless white fish fillets (such as sea bass)
- 1 lb 16/20 shrimp
- 1/4 c unsalted butter
- Kosher salt
- freshly ground black pepper
- Flat-leaf parsley leaves (for serving)
- Toasted country bread
Instructions
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.
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.