Cioppino

• 2 cups seafood stock or clam broth
• 24 clams, well scrubbed
• 24 mussels, well scrubbed
• 2 tablespoons Bertolli Classico Olive Oil
• 1 cup fennel finely chopped
• 1 jar bertolli vineyard premium collections marinara with burgundy wine sauce
• 1/4 cup vermouth
• 1 cup dry white wine or chicken broth
• 1/2 pound uncooked large shrimp
• 2 pounds cod

1. Bring wine to a boil over high heat in 8-quart stockpot. Stir in clams and cook covered 5 minutes. Add mussels and cook covered 5 minutes or until shells open. Remove clams and mussels; strain liquid. Discard any unopened shells. Set aside clams, mussels and reserve liquid.
2. Heat olive oil in same stockpot over medium-high heat and cook fennel, stirring occasionally, 3 minutes. Stir in vermouth and cook 1 minute. Stir in reserved liquid, stock and Bertolli(R) Vineyard Premium Collections Marinara with Burgundy Wine Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes.
3. Stir in shrimp and cook 3 minutes. Stir in snapper and cook 1 minute or until shrimp turn pink and snapper flakes with a fork. Return mussels and clams to stockpot; heat through. Serve, if desired, with bruschetta or crusty Italian bread.

seafood stock, mussels, olive oil, collections, white wine, shrimp, cod

Taken from www.yummly.com/recipe/Cioppino-297151 (may not work)