2 cups seafood stock (or clam broth)
24 clams, well scrub
24 mussels, well scrubbed
2 tablespoons Bertolli® Classico Olive Oil
1 cup fennel (finely chopped)
1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
1/4 cups vermouth
1 cup dry white wine (or chicken broth)
1/2 pounds large shrimp
2 pounds cod


1Bring wine to a boil over high heat in 8-quart stockpot. Stir in clams and cook covered 5 minutes. Add mussels and cook covered 5 minutes or until shells open. Remove clams and mussels; strain liquid. Discard any unopened shells. Set aside clams, mussels and reserve liquid.
2Heat olive oil in same stockpot over medium-high heat and cook fennel, stirring occasionally, 3 minutes. Stir in vermouth and cook 1 minute. Stir in reserved liquid, stock and Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes.
3Stir in shrimp and cook 3 minutes. Stir in snapper and cook 1 minute or until shrimp turn pink and snapper flakes with a fork. Return mussels and clams to stockpot; heat through. Serve, if desired, with bruschetta or crusty Italian bread.
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