Cioppino II
Instructions:
- 1 / 4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 dried bay leaf
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 / 2 teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 2 cups fish stock
- 1 / 2 cup clam juice
- 1 28-ounce can crushed tomatoes, with juice
- 1 15-ounce can plum tomatoes, drained, chopped
- 6 cherrystone clams, scrubbed
- 6 mussels, scrubbed, debearded
- 6 sea scallops, muscles removed
- 8 ounces cod or other white fish, cut into 1-inch pieces
- 8 ounces cleaned squid, bodies cut into rings
- 6 large shrimp, peeled, tails intact, deveined
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 5 minutes. Add the oregano, parsley, and red pepper flakes. Cook 1 minute. Add the wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make the soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
- Add the clams; cook, covered, for 10 minutes. Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes. Gently stir in the cooked clams and mussels; ladle into bowls, and serve.