Name: Cioppino
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: european
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; 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

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Cioppino

Cioppino Sauce:

Cioppino Sauce:

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