Description
A rich and hearty seafood stew from San Francisco, loaded with fresh shrimp, mussels, clams, and white fish simmered in a flavorful tomato, garlic, herb, and white wine broth, perfect for a comforting main course.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (800 g) crushed tomatoes
- 1 cup seafood stock or fish broth
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 250 g shrimp, peeled and deveined
- 250 g mussels, cleaned
- 250 g clams, cleaned
- 200 g white fish (cod or halibut), cut into chunks
- Salt and black pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to create the base for the stew.
- Sauté onion: Add the chopped onion and cook until softened and translucent, about 5 minutes, to build flavor.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant without browning.
- Add liquids and seasonings: Pour in crushed tomatoes, seafood stock, white wine, dried oregano, and red pepper flakes. Bring the mixture to a simmer and cook for 15 minutes to meld flavors.
- Add shellfish: Add cleaned clams and mussels to the pot, cover, and cook for 5 minutes until the shells start to open, indicating they are cooked.
- Add shrimp and fish: Stir in peeled shrimp and chunks of white fish, cooking for 5 to 7 minutes more until all seafood is fully cooked and opaque.
- Season and garnish: Season the stew with salt and black pepper to taste, then sprinkle chopped fresh parsley on top before serving hot.
Notes
- Discard any shellfish that do not open after cooking to ensure food safety.
- Serve with crusty bread for dipping to enjoy the flavorful broth.
- Mix and match seafood varieties based on availability and preferences for a customizable stew.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (San Francisco)
