Cioppino

  • Recipe courtesy of Cioppino's On the Wharf
Total Time:
1 hr 5 min
Prep:
25 min
Inactive Prep:
--
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 6 ounces tomato sauce
  • 6 ounces cioppino sauce, recipe follows
  • 6 ounces clam broth
  • 4 mussels
  • 9 shrimp
  • 5 ounces calamari
  • 2 ounces crabmeat or 3 crab legs
  • 4 small clams or 3 large clams

Directions

Combine all ingredients in saute pan, except calamari and crabmeat. Cover and cook 3 minutes or until all shellfish have opened. Add calamari and heat 1 minute. Place cioppino in bowl and place crabmeat on top. Top with garlic toast.

7 onions
2 stalks celery
7 bulbs fennel
1/2 cup olive oil
3 (46-ounce) cans clam juice
1/2 pound clam base
1 teaspoon salt
1 teaspoon black pepper
1 cup fennel seeds
2 tablespoons chili flakes
4 gallons pomodoro sauce

In food processor, chop onions, celery, and fennel. Heat oil and add vegetables. Cook for 5 minutes. Add clam juice, clam base, salt, pepper, fennel seed, chili flakes and tomato sauce. Cook for 30 minutes on low heat.

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