Speedy Cioppino

Ingredients

• 1 tablespoon bottled garlic minced
• 14.5 ounce canned tomatoes diced undrained canned
• 8 ounce bottled clam juice 
• 8 ounce filets 
• 1 cup wine dry white
• 0.5 cup fennel bulb finely chopped
• 2 tablespoons basil fresh chopped
• 1.5 pounds mussels scrubbed ( 40)
• 1 tablespoon olive oil 
• 1 cup onion 
• 0.5 teaspoon oregano dried
• 1.5 cups potatoes - remove skin red cubed (1-inch) ( 8 ounces)
• 0.1 teaspoon saffron threads crushed
• 0.5 pound shrimp deveined peeled

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add potatoes and next 5 ingredients (through saffron); saut 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
3. Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks.
4. Sprinkle with basil.
5. Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk.
6. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion.
7. Drizzle dressing over salad; toss gently to coat.