Ingredients
6 to 8 Servings
Broth
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 128-oz. can whole peeled tomatoes
- 28-oz. bottles clam juice
- 4 sprigs flat-leaf parsley
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Soup
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, thinly sliced
- 2lb any mix of mussels (debearded), clams, or cockles, scrubbed
- ¼ cup dry white wine
- 1lb firm skinless white fish fillets (such as sea bass), cut into 1” pieces
- 1lb large shrimp, peeled, deveined, tails left intact
- ¼ cup (½ stick) unsalted butter, cut into ½” cubes
- Kosher salt and freshly ground black pepper
- Flat-leaf parsley leaves (for serving)
- Toasted country bread, rubbed with garlic and olive oil (for serving)
Preparation
Broth
Step 1
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.
Step 2
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 flavors meld, 10–15 minutes more. Discard parsley sprigs and bay leaves.
Step 3
DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
Soup
Step 4
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.
Step 5
Add reserved broth; bring to a simmer. 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. Serve with toast.