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.

Ingredients

Cioppino

Sauce:

Directions

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.