- 8
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 white wine
- 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 little neck 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
Step 1
Preheat oven to 350 F.
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; 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.
serving size: 1 1/4 cups cioppino and 2 crostini
467 calories
12.4g fat
53g carbohydrate
1182mg sodium
31g protein
9.8g fiber