Cioppino

Ingredients:

• 2 cups seafood stock
• 1 Bertolli^® Marinara Sauce
• 24 clams
• 24 mussels
• 1/2 lb. shrimp
• 2 lb. fish, snapper, halibut or cod
• 1 cup white wine
• 1 cup minced fennel
• 1/4 cup sweet vermouth
• 2 tbs. olive oil

Directions:
1. Wash clams and mussels. Put wine in stockpot, bring wine to a boil and steam clams 5 min. Add mussels and steam 3-5 min. Remove clams and mussels from wine.

2. Strain liquid through a strainer lined with dampened cheesecloth or coffee filter.

3. Heat contents of stockpot and add oil, sauté fennel and then add seafood stock, Bertolli® Marinara, vermouth and add the liquid from mussels and clams. Bring to a boil and simmer 30 min. Add shrimp and cook 3 min.

4. Turn off heat. Stir in fish, mussels and clams and serve with bruschetta (toasted Italian bread).

5. To make bruschetta: brush bread slices with olive oil and grill or bake in oven until golden. Then rub with a clove of garlic as if the bread were sand paper.