Cioppino

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.

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

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.