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San Francisco Cioppino

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $7.18 One serving costs about $7.18 One serving costs about $7.18

$7.18 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,healthy,paleo,primal,pescetarian,gluten free,dairy free,paleolithic,primal,pescatarian lunch,main course,main dish,dinner
spoonacular Score:88%

Spoonacular Score: 88%

 

San Francisco Cioppino might be just the main course you are searching for. This recipe makes 8 servings with 570 calories, 80g of protein, and 12g of fat each. For $7.18 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have onion, garlic, basil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. Similar recipes include San Francisco Cioppino, San Francisco-Style Cioppino, and SKINNY SAN FRANCISCO CIOPPINO.

Ingredients

Servings:
2 pounds
2 pounds fresh canned tomatoes
fresh canned tomatoes
24
24  clams
clams
3 cups
3 cups dry white wine
dry white wine
4 pounds
4 pounds cooked dungeness crabs
cooked dungeness crabs
2 pounds
2 pounds white fresh fish
white fresh fish
1 Tbsp
1 Tbsp fresh basil
fresh basil
some
some fresh parsley
fresh parsley
3 large cloves
3 large cloves garlic
garlic
1 tsp
1 tsp black fresh ground pepper
black fresh ground pepper
0.25 cup
0.25 cup olive oil
olive oil
1 tsp
1 tsp fresh oregano
fresh oregano
0.75 pound
0.75 pound raw shrimp
raw shrimp
0.75 pound
0.75 pound scallops
scallops
3 ounces
3 ounces tomato paste
tomato paste
1 medium
1 medium yellow onion
yellow onion
2 pounds fresh canned tomatoes
2 pounds
fresh canned tomatoes
24  clams
24
clams
3 cups dry white wine
3 cups
dry white wine
4 pounds cooked dungeness crabs
4 pounds
cooked dungeness crabs
2 pounds white fresh fish
2 pounds
white fresh fish
1 Tbsp fresh basil
1 Tbsp
fresh basil
some fresh parsley
some
fresh parsley
3 large cloves garlic
3 large cloves
garlic
1 tsp black fresh ground pepper
1 tsp
black fresh ground pepper
0.25 cup olive oil
0.25 cup
olive oil
1 tsp fresh oregano
1 tsp
fresh oregano
0.75 pound raw shrimp
0.75 pound
raw shrimp
0.75 pound scallops
0.75 pound
scallops
3 ounces tomato paste
3 ounces
tomato paste
1 medium yellow onion
1 medium
yellow onion

Equipment

cheesecloth
cheesecloth
sauce pan
sauce pan
sieve
sieve
bowl
bowl
frying pan
frying pan
pot
pot
cheesecloth
cheesecloth
sauce pan
sauce pan
sieve
sieve
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

  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).
  2. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
  3. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
  4. Remove clams and discard any that do not open.
  5. Strain the stock through a cheesecloth and reserve.
  6. In an 8-quart saucepan, heat the oil.
  7. Add the onion and garlic and saut over medium heat until soft, but not browned.
  8. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
  9. Partially cover and simmer for 20 minutes.
  10. Add the fish, scallops, shrimp, crab, and crab butter.
  11. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
  12. Add the clams and heat for a scant 1 minute.
  13. Sprinkle with parsley and serve immediately from the pot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.18
Ingredient
2 pounds fresh canned tomatoes
24 clams
3 cups dry white wine
4 pounds cooked dungeness crabs
2 pounds white fresh fish
1 tablespoon fresh basil
some fresh parsley
3 large cloves garlic
1 teaspoon black fresh ground pepper
¼ cups olive oil
1 teaspoon fresh oregano
¾ pounds raw shrimp
¾ pounds scallops
3 ounces tomato paste
1 medium yellow onion
Price
$1.94
$0.56
$9.76
$14.07
$16.11
$0.08
$1.27
$0.20
$0.06
$0.64
$0.10
$6.80
$5.28
$0.33
$0.24
$57.45

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
563k Calories
79g Protein
11g Total Fat
18g Carbs
65% Health Score
Limit These
Calories
563k
28%

Fat
11g
18%

  Saturated Fat
2g
13%

Carbohydrates
18g
6%

  Sugar
7g
9%

Cholesterol
271mg
90%

Sodium
1224mg
53%

Alcohol
9g
52%

Get Enough Of These
Protein
79g
159%

Vitamin B12
23µg
392%

Selenium
140µg
201%

Copper
2mg
103%

Phosphorus
921mg
92%

Vitamin K
81µg
78%

Zinc
11mg
77%

Vitamin B3
13mg
69%

Potassium
1905mg
54%

Magnesium
199mg
50%

Vitamin B6
0.83mg
42%

Folate
160µg
40%

Manganese
0.69mg
34%

Vitamin C
27mg
33%

Vitamin B2
0.56mg
33%

Iron
4mg
25%

Vitamin D
3µg
23%

Vitamin E
3mg
23%

Calcium
214mg
21%

Vitamin A
986IU
20%

Vitamin B5
1mg
19%

Vitamin B1
0.27mg
18%

Fiber
3g
13%

covered percent of daily need