Serves 4
Ingredients:
- ¼ cup olive oil
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 dried bay leaf
- 1 can (28 oz) crushed tomatoes with juice
- 1 cup dry white wine
- 1½ cups chicken or vegetable stock
- 1 bottle (8 oz) clam juice
- ½ cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 1 lb littleneck clams, rinsed
- 1 lb mussels, scrubbed and rinsed
- 1 lb firm, skinless fish fillets (like cod or halibut), cut into bite-sized pieces
Instructions:
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Sauté Aromatics: Heat the olive oil in a large stockpot over medium-high heat. Add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes. Stir in the thyme, oregano, red pepper flakes, and bay leaf.
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Build the Broth: Add the crushed tomatoes with juice, white wine, stock, and clam juice. Bring the mixture to a simmer and cook for about 5 minutes.
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Add Shellfish: Add the clams and mussels to the pot, cover, and simmer until the shells open, about 5-7 minutes. Season the fish with salt and pepper.
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Finish with Fish and Shrimp: Add the fish and shrimp to the stockpot, cover, and cook until the fish is opaque and shrimp turn pink, about 2-3 minutes. Discard the bay leaf and any unopened clams or mussels.
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Garnish and Serve: Stir in fresh parsley, then taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread for dipping.