Soup

San Francisco Cioppino

Name: San Francisco Cioppino
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pounds canned tomatoes; 24 clams; 3 cups wine; 4 pounds freshly dungeness crabs; 2 pounds fish; 1 tablespoon basil; 8 servings parsley; 3 large cloves garlic; 1 teaspoon ground pepper; 0.25 cup olive oil; 1 teaspoon oregano; 0.75 pound shrimp; 0.75 pound scallops; 3 ounces tomato paste; 1 medium onion

dinnerlunchGluten-FreeKetoPaleoNut-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

canned tomatoes2 pounds
clams24
wine3 cups
freshly dungeness crabs4 pounds
fish2 pounds
basil1 tablespoon
parsley8 servings
garlic3 large cloves
ground pepper1 teaspoon
olive oil0.25 cup
oregano1 teaspoon
shrimp0.75 pound
scallops0.75 pound
tomato paste3 ounces
onion1 medium

Instructions

1
Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl.
2
Set aside.
3
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
4
Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
5
Add the onion and garlic and saut over medium heat until soft, but not browned.
6
Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
7
Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
8
Add the clams and heat for a scant 1 minute.
9
Sprinkle with parsley and serve immediately from the pot.