Name: Clark's Oyster Bar's Cioppino
Yield: 6 to 8 Servings
Ingredients: 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; 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)

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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 notes