San francisco cioppino
A gluten-free, dairy-free, paleolithic, and primal San Francisco Cioppino recipe that serves 8 and covers 47% of your daily vitamin and mineral needs. Best as a main course, this seafood stew is perfect for special occasions or gatherings.
Ingredients
canned tomatoes
2 pounds
clams
24
white wine
3 cups
blue fresh crabs
4 pounds
fish
2 pounds
fresh basil
1 Tbsp
fresh parsley
8 servings
garlic
3 large cloves
black pepper
1 tsp
olive oil
0.25 cup
oregano
1 tsp
prawns
0.75 pound
sea scallops
0.75 pound
tomato paste
3 ounces
yellow onion
1 medium
Method
- 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.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- 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.
- Add the onion and garlic and saut over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
- 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.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.
Nutrition:
Carbs
18 g
Fat
12 g
Protein
76 g
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