3 tablespoons Filippo Berio® Extra Virgin Olive Oil
1 tablespoon Food Club unsalted butter
1 small onion, chopped
8 garlic cloves, minced
½ teaspoon crushed red pepper fl akes
2 cans (14.5 ounces each) Full Circle organic diced tomatoes, undrained
1 cup clam juice
1½ cups white wine or dry vermouth
1 bay leaf
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
½ teaspoon Food Club salt
½ teaspoon Food Club pure ground black pepper
½ teaspoon Tabasco® sauce
12 littleneck clams, shells scrubbed
12 mussels, shells scrubbed and beards removed
¾ pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
½ pound fresh Foley Fish halibut fi llet
Crostini for serving (optional)
In a large saucepot or Dutch oven, heat oil and butter over medium heat for 30 seconds or until butter is melted. Add onion; cook for 5 to 6 minutes or until onion is translucent, stirring occasionally. Stir in garlic and crushed red pepper; cook 2 minutes. Add the 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.
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.
Ladle Cioppino into shallow bowls; serve with crostini for dipping, if desired.