The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

Compliments of Jerry Stefani. Jerry recommends substituting a slice of store bought Sourdough Bread in place of the traditional pasta. Place a slice in individual bowls and cover with the finished Cioppino.
Sauce (can be made in advance):

Chippino Sauce Ingredients:

• 1/2 cup olive oil
• 2 medium onions, halved and thinly sliced
• 6 cloves garlic, chopped
• 3 bay leaves
• 1/2 cup chopped parsley
• 1/4 cup chopped sweet basil
• Crushed red pepper, to taste
• Dash cinnamon
• Kosher salt, to taste
• Finishing ingredients

Chippino Sauce Directions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and sauté until translucent.
3. Add the garlic, bay leaves, parsley and basil .
4. Cook, stirring, just to warm the garlic—do not let it brown.
5. Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce,black and red peppers, cinnamon and salt to taste.
6. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

Finishing the Cioppino—At the hostess’ home

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, chopped
• 1/4 cup white wine
• 1 pound Little Neck clams
• 1/2 pound mussels, scrubbed
• 2 quarts Cioppino Sauce, recipe follows
• 2 dashes Worcestershire Sauce
• Pinch saffron
• 2 1/2 pound Dungeness crab, cooked, cleaned and cracked, (or 1 pound cooked crab meat (preferably Dungeness)
• 1 pound medium shrimp, shell on
• 1/2 pound firm-fleshed white fish fillets cut in 2-inch cubes

Directions:

1. Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
2. Add the wine.
3. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
4. Add the mussels, cover and steam until the just start to open, about 2 minutes.
5. N ow stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer.
6. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
7. Then gently stir in the fish and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.

Serves: 10-12

Source:  Villa Park Women’s League Gourmet