🏷️ Category: soup
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
If you have roughly 45 minutes to spend in the kitchen, San Francisco Cioppino might be a super gluten free, dairy free, paleolithic, and primal recipe to try. One serving contains 557 calories, 77g of protein, and 12g of fat. This recipe serves 8. For $7.18 per serving, this recipe covers 47% of yo
🥘 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
👨🍳 Cooking Steps
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)
2
Set crab pieces aside and force the crab butter through a sieve into a small bowl
3
Set aside
4
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open
5
Remove clams and discard any that do not open
6
Strain the stock through a cheesecloth and reserve
7
In an 8-quart saucepan, heat the oil
8
Add the onion and garlic and saut over medium heat until soft, but not browned
9
Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock
10
Partially cover and simmer for 20 minutes
11
Add the fish, scallops, shrimp, crab, and crab butter
12
Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart
13
Add the clams and heat for a scant 1 minute
14
Sprinkle with parsley and serve immediately from the pot
