Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 3 sprigs fresh thyme
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp tomato paste
  • 1 (28 oz) can Mutti Whole Peeled Tomatoes
  • 1 ½ cups white wine
  • 1 (8 oz) bottle clam juice
  • 3 cups chicken stock
  • 1 lb halibut (or white firm fish), cut into 1” pieces
  • 1 lb clams or mussels
  • 1 lb large shrimp
  • Fresh parsley, minced for serving
  • 2 (14 oz) cans Mutti Cherry Tomatoes, drained (do not rinse)
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 4 fresh basil leaves, julienned
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb Italian chicken sausage, raw links
  • 1 (14 oz) can Mutti Finely Chopped Tomatoes
  • 2 (14 oz) cans white northern beans, drained and rinsed
  • 4 garlic cloves, minced
  • 4 sprigs fresh thyme
  • ¼ cup fresh basil leaves, julienned (more for serving)
  • 1 onion, chopped
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 1 tsp salt
  • ½ tsp pepper
  • Fresh parsley and basil for serving

Instruction

  • CioppinoServes 4 In a large dutch oven heat olive oil over medium heat
  • Add onion and sauté until translucent, 3 minutes
  • Add garlic, oregano and thyme and continue cooking until fragrant
  • About 1 minute
  • Add in red pepper flakes, tomato paste, salt and pepper and stir until incorporated.Using your hands, squeeze the tomatoes until crushed and add to pot
  • Pour remaining liquid from the tomatoes into the pot and stir to bring everything together.Add the wine and clam juice and bring to a simmer until sauce begins to thicken
  • About 10-15 minutes.Add the chicken stock along with the halibut or cod, shrimp and shellfish, bring to a simmer, cover and cook for 5 minutes
  • Uncover and check for doneness
  • Discard any clams or mussels who’s shells did not open
  • Adjust seasoning as needed.Sprinkle with parsley serve immediately along with crusty bread. BruschettaServes 4 In a medium bowl, gently toss the curry tomatoes with all remaining ingredients
  • Allow to sit for at least an hour before serving to let the flavors develop
  • Serve over grilled chicken or steak or on top of crostini
  • Cassoulet Serves 4 Preheat oven to 400°F.Heat the olive oil in a medium sized, oven proof skillet
  • In prepared skillet, brown sausage on all sides
  • Remove sausage from pan and set aside.Add onions to skillet and sauté until they begin to soften
  • Add in garlic and cook for another 1-2 minutes
  • While still over medium heat add in white wine, bring to a simmer until reduced by half (about 3 minutes)
  • Add in chicken stock, tomatoes, fresh basil, fresh thyme, salt and pepper and bring to a simmer
  • Simmer for 10 minutes
  • Add in beans, stir to combine
  • Nestle the sausage into the beans
  • Place in the oven on the center rack and bake for 15 minutes.Garnish with extra fresh basil ribbons and/or parsley and serve warm along with toasted bread