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1
Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic.
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2
In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine.
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3
Season with salt and pepper, to taste.
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4
Add the garlic mixture, lower the heat and simmer for 2 to 3 hours.
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5
Set aside until ready to use.
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6
For the cioppino:
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7
In a large saute pan, melt the butter over medium heat.
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8
Add the garlic and chili flakes and stir to combine, but do not brown the garlic.
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9
Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open.
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10
Pour in the marinara sauce and the white wine.
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11
Stir in the calamari and crab legs and cook for an additional 2 minutes.
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12
Make sure the sauce is not too thick or thin.
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13
Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley.
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14
Serve with a portion with a single slice of fugasa bread.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
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.
