Mother's Cioppino

Mother's Cioppino Recipe
Photo: Oxmoor House


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

Recipe from

Cooking Light

Nutritional Information

Calories 467
Caloriesfromfat 24 %
Fat 12.4 g
Satfat 1.7 g
Monofat 4 g
Polyfat 3.6 g
Protein 31 g
Carbohydrate 53 g
Fiber 9.8 g
Cholesterol 89 mg
Iron 9.3 mg
Sodium 1182 mg
Calcium 87 mg


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 (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


Preheat oven to 350°.

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.

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.

Chef Lisa Schroeder,

Mother's Bistro and Bar, Portland, Oregan,

Cooking Light

May 2003
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