San Francisco Style Cioppino, Gluten Free*
Indulge in the flavors of the sea with this gluten-free cioppino recipe. This classic Italian-American seafood stew is made with a medley of fresh seafood, aromatic herbs, and a rich tomato broth, resulting in a hearty and flavorful dish that is perfect for any occasion.
Ingredients
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Olive oil -- 3 tbsp
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Onion, chopped -- 3 cup
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Garlic, minced -- 0.5 cup
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White wine, dry -- 16 fl.oz
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Water, boiling -- 48 fl.oz
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Tomato, peeled, seeded, chopped -- 2 lb
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Parsley, fresh, chopped -- 4 tbsp
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Bay leaf -- 1 each
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Clam, washed in shell -- 36 oz
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Crab, whole, legs, cracked, chopped in large pieces -- 24 oz
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Mussel, raw, washed in shell -- 36 oz
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Shrimp, peeled, raw, deveined, tail-on, 21/25 ct -- 32 oz
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Squid, cut into rings -- 16 oz
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Scallop, raw, Sea scallops, trimmed -- 16 oz
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Tomato paste, cnd -- 4.5 oz
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Thyme, fresh, chopped -- 2 tbsp
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Minor's Clam Base (No Added MSG)* Gluten Free 6 x 1 pound -- 2 tbsp
Preparation
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1In 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.
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2Add 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.
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3Add 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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