Recipe courtesy of Cioppino's
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Cioppino
Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
25 min
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
Cioppino Sauce:
  • 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

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.

Cioppino 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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