Cioppino

Ingredients for Cioppino

• 2 cucchiai di olio d'oliva

• 1 cipolla media, tritata finemente

• 4 spicchi d'aglio, tritati

• 1 teaspoon dried basil

• 1 cucchiaino di origano secco

• 1/2 cucchiaini di fiocchi di peperoncino rosso tritato

• 240ml vino bianco secco

• Conserva da 1.800 g di pomodori pelati interi

• 2 230g bottles clam juice

• 4 sprigs flat-leaf parsley

• 2 foglie di alloro

• Sale kosher, pepe macinato fresco

• 2 cucchiai di olio d'oliva

• 1 scalogno medio, finemente tritato

• 2 spicchi d'aglio, affettati sottilmente

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

• 60ml di vino bianco secco

• 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

• Sale kosher, pepe macinato fresco

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.