Sauce, Cioppino

1 JAR WATERFRONT BISTRO CIOPPINO SAUCE 3/4 CUP WHITE WINE (OPTIONAL) 1/2 POUND MUSSELS, SCRUBBED 1/2 POUND SMALL CLAMS, SCRUBBED 1/2 POUND WHITE FISH, CUT INTO STRIPS 1 CRACKED AND CLEANED CRAB (WHEN AVAILABLE), CUT INTO 4 PARTS 6 LARGE SHRIMP OR PRAWNS, DEVEINED AND PEELED 1 BAY LEAF FRENCH OR SOURDOUGH BREAD PREPARATION: 1. IN A LARGE POT, BRING THE WATERFRONT BISTRO CIOPPINO SAUCE TO A SIMMER FOR 4 MINUTES (IF USING WHITE WINE, ADD TO SAUCE AND SIMMER AN EXTRA 6 MINUTES). 2. ADD THE MUSSELS AND CLAMS. 3. ONCE THE SHELLFISH START TO OPEN, ADD THE FISH, CRAB, PRAWNS AND BAY LEAF. 4. SIMMER UNTIL SEAFOOD IS COOKED THROUGH (BE CAREFUL NOT TO OVERCOOK) ABOUT 4-6 MINUTES. REMOVE BAY LEAF AND ANY UNOPENED CLAMS/MUSSELS AND DISCARD BEFORE SERVING. 5. SERVE IMMEDIATELY IN A BOWL WITH TOASTED FRENCH OR SOURDOUGH BREAD.

STORE IN COOL, DRY PLACE. REFRIGERATE AFTER OPENING.

CONSUME WITHIN 7 DAYS AFTER OPENING.