Cioppino Alla Genovese Recipe

Cooking Instructions

1. 1

   Prepare the seafood

   Rinse all the seafood under cold water and set aside in a bowl.

2. 2

   Sauté aromatics

   In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3. 3

   Add tomatoes and broth

   Stir in the grape tomatoes and cook for about 3 minutes until they begin to soften. Pour in the tomato broth and bring to a simmer.

4. 4

   Incorporate seafood

   Add the clams, mussels, scallops, shrimp, calamari, and catch of the day into the pot. Sprinkle with hot pepper flakes, salt, and pepper.

5. 5

   Simmer

   Cover the pot and let the seafood cook for about 10 minutes, or until the clams and mussels open and the shrimp turn pink.

6. 6

   Finish with crab and basil

   Gently fold in the jumbo lump crab meat and chopped basil. Cook for an additional 2-3 minutes until heated through.

7. 7

   Serve

   Ladle the cioppino into bowls and garnish with additional basil if desired. Serve with crusty bread.