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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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:
1. 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.
2. Cioppino Sauce:
3. 7 onions
4. 2 stalks celery
5. 7 bulbs fennel
6. 1/2 cup olive oil
7. 3 (46-ounce) cans clam juice
8. 1/2 pound clam base
9. 1 teaspoon salt
10. 1 teaspoon black pepper
11. 1 cup fennel seeds
12. 2 tablespoons chili flakes
13. 4 gallons pomodoro sauce
14. 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.
15. 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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