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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|
|Green bell pepper||1 Large, stemmed, seeded and chopped|
|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 3372 Calories from Fat 764
% Daily Value*
Total Fat 86 g132.4%
Saturated Fat 12.3 g61.7%
Trans Fat 0 g
Cholesterol 1841.4 mg
Sodium 9479 mg395%
Total Carbohydrates 156 g51.9%
Dietary Fiber 33.7 g134.9%
Sugars 38.8 g
Protein 464 g928.9%
Vitamin A 255.6% Vitamin C 659.4%
Calcium 180.3% Iron 404.5%
*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.