Entrées Soups

San Francisco Style Cioppino, Gluten Free*

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

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.
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.
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.