Cioppino

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036136

Yield

8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)

Ingredients

• 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

Preparation

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.