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
How to Make It
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.