Cioppino

Ingredients

• 2  bay leaves 
• 8 servings olive oil with garlic and olive oil (for serving) toasted
• 28 ounce canned tomatoes whole peeled canned
• 16 ounce bottled clam juice 
• 1 teaspoon basil dried
• 0.3 cup wine dry white
• 1 cup wine dry white
• 1 leaf parsley (for serving)
• 4 sprigs flat parsley 
• 2  garlic clove thinly sliced
• 4  garlic clove chopped
• 8 servings pepper freshly ground
• 2 tablespoons olive oil 
• 1 medium onion finely chopped
• 1 teaspoon oregano dried
• 0.5 teaspoons pepper red crushed
• 1 medium shallots finely chopped
• 1 pound shrimp deveined peeled
• 0.3 cup butter unsalted cut into 1/2" cubes ()
• 1 pound fish fillet skinless white firm cut into 1" pieces (such as sea bass)
• 2 pounds frangelico scrubbed (debearded)
• 2 pounds frangelico scrubbed (debearded)

Equipment

• bowl
• pot

Directions

1. Heat oil in a large heavy pot over medium heat.
2. Add onion and cook, stirring occasionally, until softened, 8-10 minutes.
3. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes.
4. 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.
5. Add tomatoes with juices, crushing with your hands as you add them.
6. Cook, stirring occasionally, until thickened, 15-20 minutes.
7. 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.
8. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
9. Heat oil in a large heavy pot over medium heat.
10. Add shallot; stir often until softened, about 3 minutes.
11. Add garlic; stir until fragrant, about 1 minute.
12. 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.
13. Add reserved broth; bring to a simmer.
14. 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.
15. Serve with toast.