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Cioppino




Source of Recipe


Source: Ladies' Home Journal Magazine - April 1986


List of Ingredients






1/3 cup olive oil
4 garlic cloves, minced
2 cups finely diced onions
1 cup dry white wine or vermouth
1 cup clam juice
1 can ( 35 ounces ) Italian plum ( Roma ) tomatoes, drained, seeded and chopped
( reserve juice )
1/2 cup chopped fresh basil
2 teaspoons salt
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon red pepper flakes
24 mussels, cleaned
1/2 pound medium shrimp, shelled and deveined
1 pound cod, cut into 2-inch cubes
1 tablespoon champagne, balsamic or sherry vinegar
3/4 pound linguine, cooked according to package directions ( optional )

Recipe





In Dutch oven, heat oil over medium-high heat. Add garlic and saute 30 seconds. Add onions and saute, stirring frequently, until translucent, about 10 minutes. Add wine and cook until reduced by half. Add clam juice, tomatoes and reserved juice. Simmer uncovered 40 minutes. ( Can be made ahead. Refrigerate up to 2 days. Bring to a simmer over medium-low heat. ) Stir in basil, salt, thyme and red pepper. Add mussels; cover and simmer until shells open, 1 to 2 minutes. Discard any unopened mussels. Stir in shrimp and cod; cover and simmer until opaque, about 5 minutes. Stir in vinegar. Serve over linguine. Makes 6 servings, about 535 calories each.