Seafood Cioppino with Saffron and Fire Roasted Tomato Sauce

• 1 lb shrimp, peeled and deveined (I used 16-20 count)
• 2 pounds mussels, scrubbed and de-bearded
• 1 medium yellow onion, minced
• 2 stalk celery, minced
• 1 green pepper, minced
• 2 cloves garlic, thinly sliced
• 1/8 cup olive oil
• 1 tsp oregano
• 1/2 tsp crushed red pepper
• 1-1/2 cup fish stock
• Generous pinch Spanish saffron (approx 1/4 gram)
• 1 jar Bertolli fire roasted tomato sauce with cabernet sauvignon
• 1/2 tsp sea salt
• 2 Tbs fresh parsley, chopped
• 1 sourdough baguette, sliced

Add olive oil to a large, deep sided sautee pan set over medium-high heat. When oil is heated and begins to glisten, add onion, celery, pepper, garlic, oregano, and red pepper. Cook until vegetables begin to soften, about 5 minutes.

Add fish stock. Bring to a boil. Reduce heat and simmer 5 minutes, or until vegetables are extremely soft.

Stir in sauce, saffron and sea salt. Let simmer for 10 minutes.

Add shrimp. Cover and cook for about 5 minutes, or until they begin to cook. Add mussels. Replace cover and cook another 5 minutes, or until shrimp are cooked through and mussels are opened.

Stir in parsley. Serve over sourdough.

Serves 4
Approx. 440 calories, 15 grams fat, 7 grams fiber, 42 grams protein