| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
Reviews
the chioppino sauce hasnt been knocked down from its original. Just add less of what you dont like and more of what you do like. Super easy and flavorful!
4 gallons of pomodoro sauce !!!!!
Are we supposed to eat the calamare and the crab raw???
Wonder how the two reviewers that gave this 5 stars managed to follow this recipe
Hearty, flavourful, relatively easy to prepare meal. A real hit.
– from Vancouver, Canada, where seafood is tuly the food