cioppino
cioppino with seafood stock, clams, well scrubbed, mussels, well scrubbed, bertolli classico olive oil, fennel, bertolli vineyard premium collections marinara with burgundy wine sauce, vermouth, dry white wine, uncooked large shrimp, cod
seafood stock, clams, well scrubbed, mussels, well scrubbed, bertolli classico olive oil, fennel, bertolli vineyard premium collections marinara with burgundy wine sauce, vermouth, dry white wine, uncooked large shrimp, cod
- 2.0 cup seafood stock
 - 24.0 clams
 - well scrubbed
 - 24.0 mussels
 - well scrubbed
 - 2.0 tablespoon bertolli classico olive oil
 - 1.0 cup fennel
 - 1.0 jar bertolli vineyard premium collections marinara with burgundy wine sauce
 - 0.2 cup vermouth
 - 1.0 cup dry white wine
 - 0.5 pound uncooked large shrimp
 - 2.0 pound cod

- bring 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.
 - heat 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.
 - stir 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 cup seafood stock
- 24.0 clams
- well scrubbed
- 24.0 mussels
- well scrubbed
- 2.0 tablespoon bertolli classico olive oil
- 1.0 cup fennel
- 1.0 jar bertolli vineyard premium collections marinara with burgundy wine sauce
- 0.2 cup vermouth
- 1.0 cup dry white wine
- 0.5 pound uncooked large shrimp
- 2.0 pound cod

 ### Assistant: The ingredients you'll need are:
- 2.0 cup seafood stock
- 24.0 clams
- well scrubbed
- 24.0 mussels
- well scrubbed
- 2.0 tablespoon bertolli classico olive oil
- 1.0 cup fennel
- 1.0 jar bertolli vineyard premium collections marinara with burgundy wine sauce
- 0.2 cup vermouth
- 1.0 cup dry white wine
- 0.5 pound uncooked large shrimp
- 2.0 pound cod


You can follows these steps to make the recipe:
- bring 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.
- heat 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.
- stir 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.
- .

