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

Preparation

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.

Nutritional Information

Calories:

467 (24% from fat)

Fat:

12.4g (sat 1.7g,mono 4g,poly 3.6g)

Protein:

31g

Carbohydrate:

53g

Fiber:

9.8g

Cholesterol:

89mg

Iron:

9.3mg

Sodium:

1182mg

Calcium:

87mg