Cioppino (Fisherman's Stew) | Soups and Stews

Name: Cioppino (Fisherman's Stew) | Soups and Stews
Ingredients: ¼ cup + 2 tablespoons extra-virgin olive oil, divided; ⅔ cup finely chopped shallots, from about 3 shallots; 3 cloves garlic, minced; 1 cup white wine; 1 (28 oz) can crushed tomatoes; 2 (8 oz) bottles clam juice; 2 teaspoons sugar; 1¾ teaspoons salt, divided; ½ teaspoon crushed red pepper flakes; ½ teaspoon dried oregano; 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme; 1½ pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces; 3 tablespoons unsalted butter; 1½ pounds (about 18) littleneck clams, scrubbed (see note); 1½ pounds extra large raw shrimp, peeled and deveined; Fresh chopped Italian parsley, for garnish (optional)

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Ingredients

¼ cup + 2 tablespoons extra-virgin olive oil, divided
⅔ cup finely chopped shallots, from about 3 shallots
3 cloves garlic, minced
1 cup white wine
1 (28 oz) can crushed tomatoes
2 (8 oz) bottles clam juice
2 teaspoons sugar
1¾ teaspoons salt, divided
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
1½ pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
3 tablespoons unsalted butter
1½ pounds (about 18) littleneck clams, scrubbed (see note)
1½ pounds extra large raw shrimp, peeled and deveined
Fresh chopped Italian parsley, for garnish (optional)