Cioppino

Ingredients for Cioppino

• 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

• 240ml dry white wine

• 1 800g can whole peeled tomatoes

• 2 230g 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

• 900g any mix of mussels (debearded), clams, or cockles, scrubbed

• 60ml dry white wine

• 450g firm skinless white fish fillets (such as sea bass), cut into 1" pieces

• 450g large prawns, peeled, deveined, tails left intact

• 60g (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)

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 flavours 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.

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 prawns. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.