Cioppino (Fisherman's Stew) - Once Upon a Chef

Name: Cioppino (Fisherman's Stew) - Once Upon a Chef
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 2/3 cup finely chopped shallots, from about 3 shallots; 3 cloves garlic, minced; 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.; 1 (28 oz) can crushed tomatoes; 2 (8 oz) bottles clam juice; 2 teaspoons sugar; 1-3/4 teaspoons salt, divided; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme; 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces; 3 tablespoons unsalted butter; 1-1/2 pounds (about 18) littleneck clams, scrubbed; 1-1/2 pounds extra large raw shrimp, peeled and deveined; Fresh chopped Italian parsley, for garnish (optional)

"TESTED & PERFECTED RECIPE - Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino is an Italian-American stew...."

INGREDIENTS

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6 tablespoons extra-virgin olive oil, divided

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2/3 cup finely chopped shallots, from about 3 shallots

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3 cloves garlic, minced

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1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.

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1 (28 oz) can crushed tomatoes

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2 (8 oz) bottles clam juice

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2 teaspoons sugar

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1-3/4 teaspoons salt, divided

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1/2 teaspoon crushed red pepper flakes

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1/2 teaspoon dried oregano

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7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme

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1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces

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3 tablespoons unsalted butter

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1-1/2 pounds (about 18) littleneck clams, scrubbed

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1-1/2 pounds extra large raw shrimp, peeled and deveined

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Fresh chopped Italian parsley, for garnish (optional)

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