Mother's Cioppino

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1 (1-pound) loaf french bread baguette, cut into 16 slices

1 tablespoon olive oil

cioppino

2 teaspoons olive oil

1/2 to 1 teaspoon crushed red pepper

4 garlic cloves, finely chopped

3 cups clam juice

1 cup water

1/2 cup finely chopped fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 (26-ounce) bottle tomato-and-basil pasta sauce (such as bertolli)

16 littleneck clams

16 small mussels, scrubbed and debearded

1/2 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound cod or other lean whitefish fillets, cut into 1-inch pieces

1/2 pound medium shrimp, peeled and deveined

2 cups torn spinach

Directions:

1. Preheat oven to 350°.
2. To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned.
3. To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds. Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.) Add clams and mussels. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.) Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done. Stir in spinach. Serve with the crostini.

By RecipeOfHealth.com