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