Mother's Cioppino

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; 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

4 Reviews

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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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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

Ratings & Reviews

mscocinera's Review

2010-11-03T00:58:47-04:00 RubyAlex

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.

RubyAlex's Review

2012-11-11T15:02:23-05:00 ect1976

N/A

LouLouBrownie's Review

2012-09-19T20:17:27-04:00 LouLouBrownie

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.

ect1976's Review

2010-01-29T19:09:05-05:00 Patricia

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.

Mother's Cioppino

Ingredients

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Mother's Cioppino

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Nutritional Information

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