San Francisco Cioppino
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 your daily requirements of vitamins and minerals. It works well as a main course. If you have basil, scallops, wine, and a few other ingredients on hand, you can make it. 4 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. Overall, this recipe earns a great s
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. Set aside.
- 2
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- 3
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.
- 4
Add the onion and garlic and saut over medium heat until soft, but not browned.
- 5
Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
- 6
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.
- 7
Add the clams and heat for a scant 1 minute.
- 8
Sprinkle with parsley and serve immediately from the pot.
Recipe from foodista.com
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Ingredients (15)
- •2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
- •24 clams, well scrubbed
- •3 cups dry white wine
- •4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
- •2 pounds fresh white fish, cut into large pieces
- •1 tablespoon fresh basil, finely chopped
- •Chopped fresh parsley
- •3 large cloves garlic, minced
- •1 teaspoon fresh ground black pepper
- •1/4 cup olive oil
- •1 teaspoon fresh oregano, chopped
- •3/4 pound raw shrimp, peeled and deveined
- •3/4 pound scallops
- •3 ounces tomato paste
- •1 medium yellow onion, finely chopped
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