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San Francisco Style Cioppino Recipe
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned tomatoes||28 Ounce (1 Large Can)|
|Dry wine||1 Cup (16 tbs) (Red / White Colored)|
|Dry basil||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Clams in shell||12 , scrubbed (Suitable For Steaming)|
|Large shrimp||1 Pound, shelled and deveined (About 30 Per Pound)|
|Dungeness crabs||4 Pound, cleaned and cracked (2 Live/Cooked Large, About 2 Pound Each)|
Serving size: Complete recipe
Calories 3336 Calories from Fat 761
% Daily Value*
Total Fat 86 g131.9%
Saturated Fat 12.2 g61.2%
Trans Fat 0 g
Cholesterol 1841.4 mg
Sodium 9473.6 mg394.7%
Total Carbohydrates 147 g49.1%
Dietary Fiber 30.7 g122.7%
Sugars 34.4 g
Protein 463 g925.8%
Vitamin A 242.3% Vitamin C 418.1%
Calcium 178.5% Iron 401.1%
*Based on a 2000 Calorie diet
Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, and oregano.
Cover and simmer until slightly thickened, about 20 minutes.
To broth, add clams, shrimp, and crabs.
Cover and simmer gently until clams pop open and shrimp turn pink, about 20 more minutes.
Ladle broth and some of each shellfish into large soup bowls.