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Prep: 20 minutes
Cook: 35 minutes • Serves: 4

3 tablespoons PICS extra virgin olive oil
1 tablespoon PICS unsalted butter
1 small onion, chopped
8 garlic cloves, minced
1/2 teaspoon PICS crushed red pepper flakes
2 cans (14.5 ounces each) PICS diced tomatoes, undrained
1 cup PICS clam juice
1-1/2 cups white or dry vermouth
1 PICS bay leaf
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1/2 teaspoon Tabasco® sauce
12 littleneck clams, shells scrubbed
12 mussels shells scrubbed and beards removed
3/4 pound Market 32 raw 16-20 count peeled and deveined shrimp, thawed if necessary
1/2 pound fresh halibut fillet
Crostini for serving (optional, see Chef Tip)

1.In large saucepot or Dutch oven, heat oil and butter over medium heat 30 seconds or until butter is melted. Add onion; cook 5 minutes or until onion is translucent, stirring occasionally. Stir in garlic and crushed red pepper; cook 2 minutes. Add tomatoes with their juice, clam juice, wine and bay leaf; heat to simmering. Reduce heat to medium-low; cover and simmer 15 minutes to allow flavors to blend. Stir in oregano, thyme, salt, pepper and Tabasco.

2. Add clams and mussels; cover saucepot and cook 5 minutes or until clams and mussels begin to open. Add shrimp and halibut making sure they are submerged in the cooking liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145° and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels.

3. Ladle Cioppino into shallow bowls; serve with crostini for dipping, if desired.

Approximate nutritional values per serving:
420 Calories, 15g Fat, 4g Saturated Fat, 148mg Cholesterol, 1549mg Sodium,
19g Carbohydrates, 3g Fiber, g Sugars, g Added Sugars, 34g Protein

Chef Tip:
For crostini: Diagonally slice baguette or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.