San Francisco Cioppino

Name: San Francisco Cioppino
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 2 lb Chopped Tomatoes (2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)); 24 pieces Clams (24 clams, well scrubbed); 3 cup White Wine (3 cups dry white wine); 4 lb Dungeness Crab (4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)); 2 lb Fish (2 pounds fresh white fish, cut into large pieces); 1 tbsp Basil (1 tablespoon fresh basil, finely chopped); 0 pieces Parsley (Chopped fresh parsley); 3 pieces Garlic (3 large cloves garlic, minced); 1 tsp Black Peppercorns (1 teaspoon fresh ground black pepper); ¼ cup Olive Oil (1/4 cup olive oil); 1 tsp Oregano (1 teaspoon fresh oregano, chopped); ¾ lb Shrimp (3/4 pound raw shrimp, peeled and deveined); ¾ lb Scallops (3/4 pound scallops); 3 oz Tomato Concentrate (3 ounces tomato paste); 1 piece Yellow Onion (1 medium yellow onion, finely chopped)

60 minItalian

Servings8

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Plan it in the app to put it on your week.

Gluten Free
Dairy Free
Paleo
Pescatarian

Ingredients

For 8 servings

Chopped Tomatoes2 lb · 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
Clams24 pieces · 24 clams, well scrubbed
White Wine3 cup · 3 cups dry white wine
Dungeness Crab4 lb · 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
Fish2 lb · 2 pounds fresh white fish, cut into large pieces
Basil1 tbsp · 1 tablespoon fresh basil, finely chopped
Parsley0 pieces · Chopped fresh parsley
Garlic3 pieces · 3 large cloves garlic, minced
Black Peppercorns1 tsp · 1 teaspoon fresh ground black pepper
Olive Oil¼ cup · 1/4 cup olive oil
Oregano1 tsp · 1 teaspoon fresh oregano, chopped
Shrimp¾ lb · 3/4 pound raw shrimp, peeled and deveined
Scallops¾ lb · 3/4 pound scallops
Tomato Concentrate3 oz · 3 ounces tomato paste
Yellow Onion1 piece · 1 medium yellow onion, finely chopped

Make it mine in the app

Steps

1Remove 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.
2Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
4Add the onion and garlic and saut over medium heat until soft, but not browned.
5Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
6Add 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.
7Add the clams and heat for a scant 1 minute.
8Sprinkle with parsley and serve immediately from the pot.