Deselect All

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