Cioppino
1 pound clams
1½ pounds mussels
2 tablespoons olive oil
4 cloves garlic, peeled and sliced
½ cup dry vermouth
½ cup Chicken Stock
½ cup bottled clam juice
4 tablespoons butter
¼ cup chopped parsley
1½ cups Tomato Sauce Sicilian
1 ½ lb. cod fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled
Salt and pepper to taste
Rinse the clams and place in a bowl. Cover with plenty of cold water and allow to stand for 1 hour. Drain the clams. Remove the fuzzy beards from the mussels and discard. Cover with plenty of cold water and allow to stand for 1 hour.
Rinse the mussels well and drain.
Heat a 6- to 8-quart pot and add 1 tablespoon of the oil and 2 cloves of the garlic. Sauté for 10 seconds and add the drained clams. Add 1/4 cup of the vermouth and cover and simmer about 5 to 7 minutes until the clams just open. Strain the clams, reserving the nectar. Set the clams aside, loosely covered, to cool but not dry out.
Cook the mussels in the same pot, using the remaining oil, garlic, and vermouth. The mussels will take a little less time to cook. Strain and reserve the same as the clams.
Return the pot to the burner along with both reserved nectars and add the Chicken Stock, clam juice, butter, parsley, and fresh tomato sauce. Bring to a boil and simmer, uncovered, for 3 minutes to reduce a bit. Add the cod and simmer 1 minute. Add the shrimp and simmer 2 minutes more. Add the reserved clams and mussels in their shells and heat through. Add salt and pepper to taste and serve in bowls.
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