Name: Mother's Cioppino
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; ½ to 1 teaspoon crushed red pepper; 4 garlic cloves, finely chopped; 3 cups clam juice; 1 cup water; ½ cup finely chopped fresh parsley; ½ teaspoon dried basil; ¼ teaspoon dried thyme; 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli); 16 littleneck clams; 16 small mussels, scrubbed and debearded; ½ cup dry white wine; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces; ½ pound medium shrimp, peeled and deveined; 2 cups torn spinach

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LouLouBrownie

09/19/2012

Delicious! I'm just getting into seafood and I loved this and the variety it offered. My step-Dad loved it too and was glad to have it for his birthday dinner. Made it with Cooking Light's baguette recipe.

mscocinera

11/02/2010

I altered the recipe and it came out fantastic. I added a handful of small scallops. I also used 2 cups of fish stock from the fish market and then one cup of canned clam juice, instead of the three cups of clam juice. I also substituted dried herbs.

ect1976

01/29/2010

This was delicious...even as leftovers the next day! I used frozen scallops, cod, and shrimp. Once I added the frozen seafood, it only had to cook for 5-6 minutes. This made it delicious, fast, and easy! I will make this again. Easy weeknight meal, but also good enough to serve for guests.

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Mother's Cioppino

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