Cioppino

Ingredients:

• 2 (32 oz.) jars cioppino sauce
• 1 cup white wine
• 1 or 2 cooked Dungeness crabs, cleaned and sectioned
• 9 fresh littleneck clams, scrubbed
• 9 fresh mussels, scrubbed
• 1 lb true cod fillets, cut into into 2-inch pieces
• 1 lb prawns, peeled and deveined
• 1/2 lb bay scallops
• 2 T lemon juice

Directions:

Bring cioppino sauce and wine to a boil in a large stockpot. Add crab, cover and simmer 15 minutes. Add remaining seafood, tucking under crab so that it is in the broth; bring to a boil again and simmer 5 to 10 minutes or until prawns are pink and clams and mussels are open. (discard any that do not open.) Stir in lemon juice. Serve with lots of crusty French bread, such as sourdough or French baguette.