Entrées Soups

San Francisco Style Cioppino, Gluten Free*

  • 1:55 TIME
  • 20 portions
  • 230 calories



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


  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