Quick Seafood Cioppino
Traditonal cioppino is a kitchen event. You’ll like our speedy version any night of the week.

Fresh is best, but this recipe works with leftover seafood, too. Stir it in a couple of minutes before serving, cooking just until heated through.
Yield: Makes 4 servings
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
4 ounces mushrooms, sliced
1 (14 1/2-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (8-ounce) bottle clam juice
12 littleneck clams
1 pound mussels
1 pound mixed boneless seafood, such as shrimp, scallops, firm white fish

Preparation
Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open.

Julia Rutland, Coastal Living
JANUARY 2007