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Cioppino (Fisherman's Stew) - Once Upon A Chef
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 2/3 cup finely chopped shallots, from about 3 shallots
- 3 cloves garlic, minced
- 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
- 1 (28 oz) can crushed tomatoes
- 2 (8 oz) bottles clam juice
- 2 teaspoons sugar
- 1-3/4 teaspoons salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
- 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1-1/2 pounds (about 18) littleneck clams, scrubbed
- 1-1/2 pounds extra large raw shrimp, peeled and deveined
- Fresh chopped Italian parsley, for garnish (optional)
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