Description
A hearty San Francisco-style Italian seafood stew loaded with shrimp, mussels, clams, scallops, and white fish simmered in a garlicky tomato-wine broth—served hot with toasted sourdough for dipping.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups seafood stock or clam juice
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb firm white fish (halibut, cod), cut into chunks
- 1 lb mussels, cleaned and debearded
- 1 lb clams, scrubbed
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- In a large Dutch oven or deep pot, heat olive oil over medium heat. Add onion, fennel, and garlic. Sauté for 5–6 minutes until softened.
- Stir in red pepper flakes and tomato paste, and cook for 1 minute.
- Add white wine and simmer for 2–3 minutes to reduce slightly.
- Add crushed tomatoes, seafood stock, oregano, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes to develop flavor.
- Add clams and mussels first; cover and cook for 5 minutes until they begin to open.
- Add shrimp, scallops, and fish. Simmer gently for another 4–5 minutes until everything is cooked through.
- Discard any unopened shells. Sprinkle with chopped parsley and serve immediately with toasted bread.
Notes
- Use the freshest seafood available for best flavor.
- Make sure to scrub clams and clean mussels thoroughly before cooking.
- Serve with grilled or toasted sourdough bread to soak up the broth.
- Adjust red pepper flakes to taste for more or less heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
