San Francisco seafood stew with crab, clams, and fish in tomato-wine broth.
Ingredients
Scale
Measurement units
- 2 whole Dungeness crab, cleaned and cracked
- 18 whole littleneck clams
- 18 whole mussels
- 1 lb large shrimp, shell-on
- 1 lb firm white fish, cubed
- ¼ cup olive oil
- 1 large onion, diced
- 1 whole fennel bulb, diced
- 6 cloves garlic cloves
- 28 oz crushed tomatoes
- 1 cup dry white wine
- 2 cup fish stock
- 2 whole bay leaves
- ½ tsp red pepper flakes
- ½ cup fresh parsley
Ingredients
Scale
Measurement units
- 2 whole Dungeness crab, cleaned and cracked
- 18 whole littleneck clams
- 18 whole mussels
- 1 lb large shrimp, shell-on
- 1 lb firm white fish, cubed
- ¼ cup olive oil
- 1 large onion, diced
- 1 whole fennel bulb, diced
- 6 cloves garlic cloves
- 28 oz crushed tomatoes
- 1 cup dry white wine
- 2 cup fish stock
- 2 whole bay leaves
- ½ tsp red pepper flakes
- ½ cup fresh parsley
Instructions
Build the base
Sauté onion, fennel, garlic in oil until soft. Add tomatoes, wine, stock, bay leaves, red pepper. Simmer 20 minutes.
Equipment
- large Dutch oven
Ingredients
- oil (¼ cup)
- onion (1 large)
- fennel (1 whole)
- garlic (6 cloves)
- tomatoes (28 oz)
- wine (1 cup)
- stock (2 cup)
- bay leaves (2 whole)
- red pepper flakes (½ tsp)
Layer in seafood
Add crab and fish. After 3 minutes, add clams and mussels. After 3 more minutes, add shrimp. Cover, cook until shells open and shrimp pink. Discard any unopened shells.
Equipment
- large Dutch oven
Ingredients
- crab (2 whole)
- fish (1 lb)
- clams (18 whole)
- mussels (18 whole)
- shrimp (1 lb)
- stock
Bowl and serve
Ladle into large bowls. Garnish generously with parsley. Serve with crusty sourdough.
Ingredients
- parsley (½ cup)
Before you cook
Cook notes
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