Cioppino

Total Time:
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
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Cioppino

    Recipe courtesy of Dave Lieberman