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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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