CIOPPINO

Cioppino image

Provided by Tom Moorman

Categories Soup/Stew Fish Garlic Shellfish Tomato Dinner Seafood Mussel Shrimp White Wine Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 25

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)

Steps:

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 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:
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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