Recipe courtesy of Cioppino's


  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
  • Yield: 4 servings
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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


  1. 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:

  1. 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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