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Mother's Cioppino

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

Ingredients

  • Crostini:
  • 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

Nutrition 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

How to Make It

  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.

Mother's Bistro and Bar, Portland, Oregan