- Marinara Sauce:
- 8 ounces olive oil
- 4 tablespoons chopped garlic
- 2 ounces capers
- Kosher salt
- 2 (14-ounce) cans whole tomatoes
- 2 tablespoons chopped oregano leaves
- Freshly ground black pepper
- 2 tablespoons butter
- 1 teaspoon chopped garlic
- 1 to 2 pinches chili flakes
- 3 (4-ounce) fillets rock codfish
- 4 shrimp
- 5 to 7 mussels
- 4 to 5 clams
- 2 ounces white wine
- 5 to 6 pieces calamari
- 3 to 4 Dungeness crab legs
- Crabmeat, shredded
- Grated Parmesan, for garnish
- Chopped parsley leaves, for garnish
- Fugasa bread, for serving
DirectionsFor the sauce:
Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic. In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine. Season with salt and pepper, to taste. Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use.
For the cioppino:
In a large saute pan, melt the butter over medium heat. Add the garlic and chili flakes and stir to combine, but do not brown the garlic.
Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open. Pour in the marinara sauce and the white wine. Stir in the calamari and crab legs and cook for an additional 2 minutes. Make sure the sauce is not too thick or thin.
Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley. Serve with a portion with a single slice of fugasa bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy John Olivieri, owner of Aldo's Harbor Restaurant in Santa Cruz, CA