Dinner: Cioppino

Recipe by Tom Moorman and Larry McGuire This stew uses bottled clam juice, a smart shortcut to a robust broth.

This recipe includes superfoods such as:

Basil

Health benefits of Cioppino

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoons crushed red pepper flakes
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
2 8-ounce bottles clam juice
4 sprigs flat-leaf parsley
2 bay leaves
Kosher salt, freshly ground pepper

Instructions

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.
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. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

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