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Recipes

Clark's Oyster Bar's Cioppino

By Tom Moorman and Larry McGuire of Clark's Oyster Bar in Austin, TXPhotography by Ditte Isager

4.1

(164)

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Ditte Isager

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

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

1

28-oz. can whole peeled tomatoes

2

8-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

2

lb any mix of mussels (debearded), clams, or cockles, scrubbed

¼

cup dry white wine

1

lb firm skinless white fish fillets (such as sea bass), cut into 1” pieces

1

lb 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)

Need to make a substitution?

Preparation

  1. 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.

  2. 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.

Nutrition Per Serving

8 servings
1 serving contains: Calories (kcal) 480 Fat (g) 18 Saturated Fat (g) 6 Cholesterol (mg) 190 Carbohydrates (g) 23 Dietary Fiber (g) 4 Total Sugars (g) 11 Protein (g) 45 Sodium (mg) 1080
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