Entrées Soups

San Francisco Style Cioppino, Gluten Free*

  • 1:55 TIME
  • 20 Portions
  • 230 calories



Olive oil3 tbsp
Onion, chopped3 cup
Garlic, minced0.5 cup
White wine, dry16 fl.oz
Water, boiling48 fl.oz
Tomato, peeled, seeded, chopped2 lb
Parsley, fresh, chopped4 tbsp
Bay leaf1 each
Clam, washed in shell36 oz
Crab, whole, legs, cracked, chopped in large pieces24 oz
Mussel, raw, washed in shell36 oz
Shrimp, peeled, raw, deveined, tail-on, 21/25 ct32 oz
Squid, cut into rings16 oz
Scallop, raw, Sea scallops, trimmed16 oz
Tomato paste, cnd4.5 oz
Thyme, fresh, chopped2 tbsp
Minor's Clam Base (No Added MSG)* Gluten Free 6 x 1 pound2 tbsp



  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, tyme, 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.

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

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy230 kcal
Protein33 g
Fats, total5 g
Carbohydrate, total11 g
Sugars, total3 g
Fats, saturated1 g
Fiber, total dietary1 g
Sodium1222 mg
Calcium110 mg
Cholesterol172 mg
Iron4 mg
Vitamin C16 mg
Vitamin D3 IU