Name: Cioppino
Yield: Makes 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 4 garlic cloves, chopped; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoons crushed red pepper flakes; 1 cup dry white wine; 1 28-ounce can whole peeled tomatoes; 2 8-ounce bottles clam juice; 4 sprigs flat-leaf parsley; 2 bay leaves; Kosher salt, freshly ground pepper; 2 tablespoons olive oil; 1 medium shallot, finely chopped; 2 garlic cloves, thinly sliced; 2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed; 1/4 cup dry white wine; 1 pound firm skinless white fish fillets (such as sea bass), cut into 1" pieces; 1 pound large shrimp, peeled, deveined, tails left intact; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes; Kosher salt, freshly ground pepper; Flat-leaf parsley leaves (for serving); Toasted country bread, rubbed with garlic and olive oil (for serving)

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CioppinoDitte Isager

This stew uses bottled clam juice, a smart shortcut to a robust broth.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

Broth:

2 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoons crushed red pepper flakes

1 cup dry white wine

1 28-ounce can whole peeled tomatoes

2 8-ounce bottles clam juice

4 sprigs flat-leaf parsley

2 bay leaves

Kosher salt, freshly ground pepper

Soup:

2 tablespoons olive oil

1 medium shallot, finely chopped

2 garlic cloves, thinly sliced

2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed

1/4 cup dry white wine

1 pound firm skinless white fish fillets (such as sea bass), cut into 1" pieces

1 pound large shrimp, peeled, deveined, tails left intact

1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes

Kosher salt, freshly ground pepper

Flat-leaf parsley leaves (for serving)

Toasted country bread, rubbed with garlic and olive oil (for serving)

Preparation

For broth:
Step 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.
Step 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.
For soup:
Step 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.
Step 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.

Recipe notes

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