1. In large saucepot or Dutch oven, heat oil and butter over medium heat 30 seconds or until butter is melted. Add onion; cook 5 to 6 minutes or until onion is translucent, stirring occasionally. Stir in garlic and crushed red pepper; cook 2 minutes. Add tomatoes with their juice, clam juice, wine and bay leaf; heat to simmering. Reduce heat to medium-low; cover and simmer 15 minutes to allow flavors to blend. Stir in oregano, thyme, salt, pepper and hot sauce.

2. Add clams and mussels; cover saucepot and cook 5 minutes or until clams and mussels begin to open. Add shrimp and halibut making sure they are submerged in the cooking liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145° and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels.

3. Ladle Cioppino into shallow bowls.

• 15 g Fat
• 4 g Saturated Fat
• 148 mg Cholesterol
• 1549 mg Sodium
• 19 g Carbohydrates
• 3 g Fiber
• 34 g Protein