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Ingredients

Cioppino Tomato Base:

• 1/4 cup olive oil
• 1 small carrot, chopped
• 1 small yellow onion, chopped
• 1/2 green bell pepper, chopped
• 2 ribs celery, chopped
• 5 cloves garlic, chopped
• 1 small serrano chile
• 1/2 bunch fresh basil, chopped
• 1/2 bunch fresh oregano, chopped
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons black peppercorns
• 1 bay leaf
• 1/2 bottle good red wine
• 2 teaspoons red wine vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce (recommended: Tabasco)
• 10 cups canned pureed tomatoes, about 5 (15-ounce) cans (recommended: Di Napoli, San Marzano-style)
• Fish Stock, recipe follows

Seafood:

• 3 whole Dungeness crab legs and bodies, with the crabmeat intact
• 18 littleneck clams, scrubbed clean
• 18 black mussels, bearded and scrubbed clean
• 1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
• 12 peeled and deveined prawns (shells reserved for stock)
• Serving suggestion: garlic bread

Description

Food Network Invites You To Try This San Francisco-Style Cioppino Recipe From Diners, Drive-ins And Dives.

Food Network