Mother's Cioppino

Mother's Cioppino
Photo by Oxmoor House

Ingredients

  • 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
  • 1 (1-pound) loaf French bread baguette, cut into 16 slices
  • 4 garlic cloves, finely chopped
  • Crostini:
  • ¼ teaspoon black pepper
  • ½ cup dry white wine
  • 16 small mussels, scrubbed and debearded
  • + 14 more ingredients
    • ½ teaspoon dried basil
    • 1 tablespoon olive oil
    • 2 teaspoons olive oil
    • ½ pound medium shrimp, peeled and deveined
    • 16 littleneck clams
    • ¼ teaspoon dried thyme
    • ½ teaspoon salt
    • 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
    • 2 cups torn spinach
    • Cioppino:
    • ½ to 1 teaspoon crushed red pepper
    • ½ cup finely chopped fresh parsley
    • 3 cups clam juice
    • 1 cup water

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 3...

View full recipe at My Recipes

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