clams, mussels, fish, and shrimp in tomato broth

A delicious wannabe cioppino recipe edited from Giada's version.  I simmered clams, mussels, white roughy, and shrimp (separately because my dad is allergic) in a tomato-dry white wine broth.  Make sure to buy clams and mussels that have not opened up when at the store because these are bad.  When you get home, scrub the clams and mussels well and debeard the mussels.  Wash off the shrimp and fish well too.  Leave the tails on the shrimp, but remove the outer skin layer.  First you add some olive oil to the bottom of a large pot, saute some garlic, a bay leaf, and some red pepper flakes (however much you want) for a minute.  Then add about a cup of dry white wine and bring to a boil.  Stir in a 28oz. can of diced tomatoes (I would use crushed tomatoes next time for a richer, thicker broth) and simmer for about 5 minutes until the tomatoes start to break down.  Add clams (10-20), cover and simmer for 5 minutes.  Add mussels (10-20), cover and simmer another few minutes until all clams and mussels open.  If some do not, they are bad; throw them out.

Then, I removed the mussels and clams and put them in a large bowl and covered it with foil.  I added a nice large fillet of white roughy to the tomato broth and simmered until it was cooked through, about 5 minutes.

I cooked the shrimp on the side in some of the broth for a couple of minutes until they were no longer opaque.

Add some fresh, chopped basil to the pans toward the end (~1/2 cup). 

I am a HUGE fan of cioppino and this was a very similar dish.  Next time I will try cioppino (has a richer, tastier broth).  Serve this with warm crusty bread and a side vegetable (we had green beans).  yummo! as Rachel would say:)  I made this dinner in about 20 minutes (green beans take ~20 minutes to cook in boiling salted water) and it cost $20-25 (not including wine) and serves 3-4 people.  Very affordable!