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 notes

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