Cioppino Fish and Shellfish

By Mother

This recipe goes with cioppino sauce

Ingredients

• 2 pounds flaky fish, cleaned boned and cut into 2 inch pieces
• 1 pound small shrimp cooked and cleaned
• 1 pint bay scallops, raw
• four 1 1/2 pound lobsters, boiled split and claws cracked
• 32 little neck clams in shells, well scrubbed, but not cooked
• 16 oysters or mussels in shell cleaned but not cooked.

Preparation

Step 1

Preheat oven to 375 degrees.

Layer the fish shrimp and scallops in 8 well buttered individual casseroles. Place 1/2 lobster and 1 claw on top of each. Tuck 4 littleneck clams and two oysters around the edge of each dish.
Cover wigh a generous portion of the cioppino sauce. Bake for 30 minutes or until shell fish have opened.