San Francisco Cioppino

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
• 24 clams, well scrubbed
• 3 cups dry white wine
• 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
• 2 pounds fresh white fish, cut into large pieces
• 1 tablespoon fresh basil, finely chopped
• Chopped fresh parsley
• 3 large cloves garlic, minced
• 1 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1 teaspoon fresh oregano, chopped
• 3/4 pound raw shrimp, peeled and deveined
• 3/4 pound scallops
• 3 ounces tomato paste
• 1 medium yellow onion, finely chopped

Directions

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

Nutrition