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      Cioppino, 5/8/13

      by Gary Duke at Alley Oops

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      2 tablespoon olive oil

      1 small onion, diced

      1/2 bell pepper, diced

      1 cup white wine24 ounce jar of{}red{}pasta{}sauce

      1 jar clam juice, 8 ounces, optional (you can use water)

      1 teaspoon each of salt, pepper, garlic,crushed red pepperflakes{}and Italian{}seasoning

      1 lemon, cut into round slices

      1/2 pound shrimp, peeled and deviened

      1/2 pound cod, cut into bite sized pieces, any white fish willwork for this recipe

      20 clams

      2 cup baby spinach

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      1. In a stock pot heat olive oil, add the onions and bell pepperand cook for a couple of minutes.

      2. Add the wine to pot and bring to boil, add the pasta sauce,clam juice and seasoning to pot and return to a boil.

      3. Add the lemons, shrimp, cod and clams to pot, bring back to aboil and cover. Reduce heat to a simmer and cook for about five minutes or tillshrimp is done and clams have opened.

      4. Add spinach to pot, gentle stir together and adjust seasoningif needed. {}Serve with a sour dough bread or french bread.

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