Tasty Cioppino

• 1 can (24-oz) clams in the shell
• 3 Tbsp margarine
• 3/4 cup onion, chopped
• 1 clove garlic, minced
• 1 can (16-oz) whole tomatoes
• 1 cup celery, chopped
• 3/4 cup carrot, finely chopped
• 2 bay leaves
• 1/2 tsp dry mustard
• 1/2 tsp oregano leaves
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 cup dry white wine
• 1 lb frozen cod fillets, thawed and cut in 1-inch pieces
• 1/2 lb shrimp, shelled and deveined
• 2 Tbsp parsley, chopped

Drain clams; strain and reserve broth, set aside. Separate any strings and carefully peel off the outer covering from siphon (tubular appendage), then set aside. Melt margarine in Dutch oven or heavy saucepan. Add onion and garlic, saute until tender. Add reserved clam broth, tomatoes and their liquid, celery, carrots, bay leaves, dry mustard oregano, paprika and salt; stir to combine. Bring to a boil; reduce heat, cover and simmer for 1 hour, stirring occasionally. Add wine, cod, shrimp and reserved clams; cover and simmer 10 minutes longer or until fish is cooked. Garnish with chopped parsley.

Yield: 8 (1 cup) servings