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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This stew uses bottled clam juice, a smart shortcut to a robust broth. 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) |
Directions:
1. 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.
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.
3. 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.
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.
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