Mother'S Cioppino

• 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

1. Preheat oven to 350u0b0.
2. To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350u0b0 for 15 minutes or until lightly browned.
3. To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; saute 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.

crostini, bread baguette, olive oil, cioppino, olive oil, red pepper, garlic, clam juice, water, fresh parsley, basil, thyme, pasta sauce, littleneck clams, mussels, white wine, salt, black pepper, whitefish, shrimp, torn spinach

Taken from www.myrecipes.com/recipe/mothers-cioppino (may not work)