Speedy Cioppino

Ingredients

• 1 ½ pounds mussels (about 40), scrubbed and debearded
• 1 tablespoon bottled minced garlic
• 1 cup prechopped onion
• 1 ½ cups (1-inch) cubed red potatoes (about 8 ounces)
• ½ cup finely chopped fennel bulb
• 1 (8-ounce) cod fillet
• 2 tablespoons chopped fresh basil
• + 7 more ingredients
• • 1 tablespoon olive oil
  • 1 cup dry white wine
  • ½ pound peeled and deveined large shrimp
  • ¹/₈ teaspoon saffron threads, crushed
  • 1 (8-ounce) bottle clam juice
  • 1 (14.5-ounce) can petite-cut diced tomatoes, undrained
  • ½ teaspoon dried oregano

1. Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.2. Add mussels, shrimp, and cod to pan; cover and cook ...

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