Ingredients

  • 8 ounces olive oil
  • 4 tablespoons chopped garlic
  • 2 ounces capers
  • Kosher salt
  • 2 (14-ounce) cans whole tomatoes
  • 2 tablespoons chopped oregano leaves
  • Freshly ground black pepper
  • 2 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1 to 2 pinches chili flakes
  • 3 (4-ounce) fillets rock codfish
  • 4 shrimp
  • 5 to 7 mussels
  • 4 to 5 clams
  • 2 ounces white wine
  • 5 to 6 pieces calamari
  • 3 to 4 Dungeness crab legs
  • Crabmeat, shredded
  • Grated Parmesan, for garnish
  • Chopped parsley leaves, for garnish
  • Fugasa bread, for serving

Method

  • Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic.
  • In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine.
  • Season with salt and pepper, to taste.
  • Add the garlic mixture, lower the heat and simmer for 2 to 3 hours.
  • Set aside until ready to use.
  • For the cioppino:
  • In a large saute pan, melt the butter over medium heat.
  • Add the garlic and chili flakes and stir to combine, but do not brown the garlic.
  • Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open.
  • Pour in the marinara sauce and the white wine.
  • Stir in the calamari and crab legs and cook for an additional 2 minutes.
  • Make sure the sauce is not too thick or thin.
  • Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley.
  • Serve with a portion with a single slice of fugasa bread.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
  • The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.