Cioppino
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 cup dry white wine
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/4 cup dry white wine
- 2 bay leaves
- 1 28-ounce can whole peeled tomatoes
- 1/2 teaspoons crushed red pepper flakes
- kosher salt, freshly ground pepper
- 1 medium onion, finely chopped
- 2 garlic cloves, thinly sliced
- 4 garlic cloves, chopped
- 1 medium shallot, finely chopped
- 2 8-ounce bottles clam juice
- 4 sprigs flat-leaf parsley
- 2 pounds any mix of mussels (debearded), clams, or cockles, scrubbed
- 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
- flat-leaf parsley leaves (for serving)
- toasted country bread, rubbed with garlic and olive oil (for serving)
- Carbohydrate 13 g(4%)
- Cholesterol 127 mg(42%)
- Fat 15 g(23%)
- Fiber 3 g(10%)
- Protein 33 g(65%)
- Saturated Fat 5 g(25%)
- Sodium 1511 mg(63%)
- Calories 340
PreparationFor 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.
PreparationFor 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.
