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San Francisco Style Cioppino, Gluten Free*

  • Preparation time
    115 min
  • Difficulty Easy
  • Number of servings
    20
Ingredients
  • Olive oil -- 3 tbsp
  • Onion, chopped -- 3 cup
  • Garlic, minced -- 0.5 cup
  • White wine, dry -- 16 fl.oz
  • Water, boiling -- 48 fl.oz
  • Tomato, peeled, seeded, chopped -- 2 lb
  • Parsley, fresh, chopped -- 4 tbsp
  • Bay leaf -- 1 each
  • Clam, washed in shell -- 36 oz
  • Crab, whole, legs, cracked, chopped in large pieces -- 24 oz
  • Mussel, raw, washed in shell -- 36 oz
  • Shrimp, peeled, raw, deveined, tail-on, 21/25 ct -- 32 oz
  • Squid, cut into rings -- 16 oz
  • Scallop, raw, Sea scallops, trimmed -- 16 oz
  • Tomato paste, cnd -- 4.5 oz
  • Thyme, fresh, chopped -- 2 tbsp
  • Minor's Clam Base (No Added MSG)* Gluten Free 6 x 1 pound -- 2 tbsp
Preparation
  • 1
    In an extra large pot, heat oil over medium high heat. Add onions and garlic; sauté until tender, about 3 to 4 minutes. Stir in tomato paste. Cook for 1-2 minutes. To deglaze pot, add wine. Stir to combine. Simmer wine until reduced by half.
  • 2
    Add water and Clam Base; stir until dissolved. Add tomatoes, parsley, thyme, and bay leaf. Stir to mix, bring to a boil. Lower heat to a simmer for 30 minutes.
  • 3
    Add clams and cook uncovered over high heat for 5 minutes or until clams open. Add crab and cook for 1 minute. Add mussels, shrimp, squid and scallops. Cook, stirring frequently, until mussels open and scallops are firm, about 3 minutes. Serve hot.
Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

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