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Cioppino, 5/8/13

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by Gary Duke at Alley Oops

 

 

2 tablespoon olive oil

1 small onion, diced

1/2 bell pepper, diced

1 cup white wine
24 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 pepper flakes 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 will work for this recipe

20 clams

2 cup baby spinach

 

1. In a stock pot heat olive oil, add the onions and bell pepper and 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 a boil and cover. Reduce heat to a simmer and cook for about five minutes or till shrimp is done and clams have opened.

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

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