2 Tbsp. olive oil
1 cup diced onion
1/8 tsp. dried red pepper flakes
1 tsp. minced garlic
1 tsp. dried oregano
2 cup College Inn® Chicken Broth
2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (28 oz.) Contadina® Tomato Sauce
1/2 cup dry white wine
1 bay leaf
3 Tbsp. chopped fresh parsley, divided
1 Tbsp. fresh lemon juice
1 lb.  fresh or frozen white fish filets, such as cod
1 1/2 lb. fresh clams in shells, about 12
Toasted Italian bread, optional

1. Heat oil in a large skillet 1 minute. Add onion and red pepper flakes. Cook 3 minutes or until onion begins to soften. Add garlic and cook 1 minute, stirring constantly.

2. Add oregano, chicken broth, tomato sauce, wine, bay leaf, 2 Tbsp. chopped parsley and lemon juice.

3. Bring to a boil. Reduce heat to low and add white fish filets and clams. Cover and cook 8 to 10 minutes or until clams have opened and fish is opaque and flakes easily with a fork. (If using frozen white fish, cook fish 10 minutes before adding clams and cook for an additional 8 to 10 minutes with clams.) Discard bay leaf and any unopened clams.

4. To serve, break filets into smaller yet hearty pieces. Spoon Cioppino into shallow bowls and top with remaining parsley.  Serve with toasted Italian bread, if desired.