Cioppino

• 3/4 pound unpeeled medium-size fresh shrimp
• 1 dozen littleneck clams
• 1 tablespoon cornmeal
• Olive oil-flavored vegetable cooking spray
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 2 tablespoons dried parsley flakes
• 2 tablespoons low-sodium Worcestershire sauce
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 1 (8-ounce) can no-salt-added tomato sauce
• 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces

1. Peel and devein shrimp; set aside.
2. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
3. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add onion and next 6 ingredients. Saute 5 minutes or until onion is tender. Add wine and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cook, covered, 5 minutes. Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.)

shrimp, littleneck clams, cornmeal, olive oil, olive oil, onion, green pepper, pepper, oregano, basil, salt, garlic, red wine, parsley flakes, worcestershire sauce, salt, salt, perch

Taken from www.myrecipes.com/recipe/cioppino-7 (may not work)