Zuppa di Scoglio

Zuppa di Scoglio

6 to 8 Servings


1 25 oz jar Cucina Antica Puttanesca Sauce
1 teaspoon crushed red pepper flakes
1¼ cup dry white wine
2 8-oz. bottles clam juice
2 bay leaves
8 cups water 
Kosher salt and freshly ground black pepper

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.

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