Description
Prepare an authentic San Francisco-style seafood stew featuring a rich tomato and wine broth loaded with mixed fresh seafood.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup water or fish stock
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (or more for heat)
- 1 pound firm white fish (like cod or snapper), cut into 1-inch chunks
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound large shrimp, peeled and deveined
- 1 pound Dungeness crab sections (or pre-cooked king crab legs)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
- Pour in the white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, tomato sauce, water or stock, oregano, basil, and red pepper flakes. Bring the mixture to a simmer. Season the broth with salt and pepper.
- Reduce the heat to low, cover, and let the broth simmer gently for 20 minutes to allow the flavors to meld.
- Increase the heat to medium-low. Add the firm white fish, mussels, and clams to the simmering broth. Cover the pot and cook for 5 to 7 minutes.
- Add the shrimp and crab sections. Cover and continue to cook for another 3 to 5 minutes, or until the shrimp are pink and opaque and all the clams and mussels have opened. Discard any shellfish that do not open.
- Taste the broth and adjust seasoning if needed. Ladle the stew into large bowls, making sure each serving gets a good mix of all the seafood.
- Garnish generously with fresh chopped parsley before serving.
Notes
- Serve immediately with thick slices of toasted sourdough bread for dipping into the broth.
- For a richer broth, substitute fish stock for the water.
- You can add other seafood like scallops or calamari rings along with the white fish.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 45
- Cholesterol: 250