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

Name: Cioppino (Fisherman's Stew) - Once Upon a Chef
Ingredients: ¼ cup + 2 tablespoons extra-virgin olive oil, (divided); 2/3 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 lbs firm-fleshed fish fillets, (such as halibut, cod, salmon, snapper, etc., cut into 2-in (5-cm) pieces); 3 tablespoons unsalted butter; 1½ lbs (about 18) littleneck clams, scrubbed (see note); 1½ lbs extra large raw shrimp, (peeled and deveined); Fresh chopped Italian parsley, (for garnish (optional))

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

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Ingredients

¼ cup + 2 tablespoons extra-virgin olive oil, (divided)
2/3 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 lbs firm-fleshed fish fillets, (such as halibut, cod, salmon, snapper, etc., cut into 2-in (5-cm) pieces)
3 tablespoons unsalted butter
1½ lbs (about 18) littleneck clams, scrubbed (see note)
1½ lbs extra large raw shrimp, (peeled and deveined)
Fresh chopped Italian parsley, (for garnish (optional))