Cioppino

Name: Cioppino
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.