6 to 8 Servings
2 tablespoons Cucina Antica Olive Oil
1 medium onion, chopped
3 cloves garlic cloves, thinly sliced
2 lb any mix of mussels (debearded), clams, or cockles, scrubbed
1 lb firm skinless white fish fillets (such as flounder), cut into 1” pieces
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)
Combine Puttanesca. Wine, clam juice, bayleaves, and 8 cups water in large, heavy saucepan; 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.
Comments will be approved before showing up.