Pour two jars of Cioppino sauce in a large Dutch oven or pot.
(Optional) Half bottle of your favorite dry white wine.
Add clams, mussels, scallops, shrimp and halibut to pot and cook over medium heat 5 minutes.
Cover and simmer 5 minutes.
Cook 2-3 minutes longer or until shrimp is pink and opaque, fish and scallops are cooked through, mussels and clams have opened.
Discard any unopened mussels or clams.
Serve cioppino in tureen or large soup bowls, dividing seafood among the bowls.
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