Mother's Cioppino

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 (1-pound) loaf French bread baguette, cut into 16 slices
• 1 tablespoon olive oil
• 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
• 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.
3. Bake at 350° for 15 minutes or until lightly browned.
4. To prepare cioppino. heat 2 teaspoons oil in a Dutch oven over medium-high heat.
5. Add red pepper and garlic ; sauté 30 seconds.
6. Stir in clam juice and next 5 ingredients.
7. Add clams and mussels.
8. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.)
9. Add wine and next 4 ingredients; simmer 5 minutes or until fish and shrimp are done.
10. Stir in spinach.
11. Serve with crosini.

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