📝 About This Recipe
Born in the late 1800s on the docks of San Francisco, this legendary seafood stew is a vibrant celebration of the Pacific Ocean's bounty. Our version features a rich, wine-kissed tomato broth infused with fennel and saffron, cradling a luxurious medley of Dungeness crab, clams, mussels, and firm white fish. It is a soul-warming masterpiece that captures the essence of Northern California's Italian-American heritage in every spoonful.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra virgin olive oil (high quality)
- 1 Yellow onion (large, finely diced)
- 1 Fennel bulb (cored and thinly sliced, fronds reserved for garnish)
- 6 Garlic cloves (minced)
- 1 Red bell pepper (seeded and diced)
- 1/2 teaspoon Red pepper flakes (adjust for desired heat)
The Braising Liquid
- 2 tablespoons Tomato paste
- 1 1/2 cups Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed tomatoes (San Marzano preferred)
- 4 cups Seafood stock (bottled clam juice or high-quality fish stock)
- 2 Bay leaves (dried)
- 1 teaspoon Dried oregano
- 1 pinch Saffron threads (crushed)
The Seafood Bounty
- 1 pound Manila clams (scrubbed clean)
- 1 pound Black mussels (scrubbed and debearded)
- 1 pound Large shrimp (peeled and deveined, tail-on)
- 1 pound Halibut or Cod (cut into 1.5-inch chunks)
- 1 Dungeness crab (cooked, cleaned, and cracked into legs and body pieces)
- 1/2 pound Sea scallops (tough side muscle removed)
Finishing Touches
- 1/4 cup Fresh parsley (flat-leaf, chopped)
- 1 Lemon (cut into wedges)
- Kosher salt and black pepper (to taste)
👨🍳 Instructions
-
1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, sliced fennel, and bell pepper.
-
2
Sauté the vegetables for 8-10 minutes until they are soft and translucent, but not browned. Stir occasionally to ensure even cooking.
-
3
Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
-
4
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and caramelize, which deepens the base flavor.
-
5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer until the wine is reduced by half.
-
6
Add the crushed tomatoes, seafood stock, bay leaves, dried oregano, and the crushed saffron threads. Season with a pinch of salt and pepper.
-
7
Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes to allow the flavors to meld and the broth to thicken slightly.
-
8
Taste the broth and adjust seasoning. This is your foundation—ensure it is salty and savory enough before adding the seafood.
-
9
Gently add the clams to the pot first. Cover and cook for 2-3 minutes as they take the longest to open.
-
10
Add the mussels and the chunks of white fish. Submerge them gently into the liquid. Cover again and cook for another 3 minutes.
-
11
Layer the shrimp, scallops, and the pre-cooked Dungeness crab pieces on top. The crab only needs to be heated through.
-
12
Cover the pot one last time and simmer for 3-5 minutes. The stew is ready when the shrimp are pink, the fish is opaque and flakes easily, and all shells have opened. Discard any shells that remain closed.
-
13
Remove the bay leaves. Ladle the stew into large, shallow bowls, ensuring everyone gets a variety of seafood and plenty of broth.
-
14
Garnish with fresh parsley, reserved fennel fronds, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Always scrub your shellfish thoroughly and discard any with cracked shells before cooking. Don't overcook the seafood; it continues to cook in the hot broth even after the heat is off. If Dungeness crab isn't available, King crab legs or even lobster tails make a fantastic substitution. For the best flavor, make the tomato broth base a day in advance and reheat it before adding the fresh seafood. Use a 'firm' white fish like halibut, sea bass, or cod; delicate fish like tilapia will fall apart in the stew.
🍽️ Serving Suggestions
Serve with a large loaf of warm, crusty San Francisco sourdough bread for dipping. Pair with a crisp, chilled California Chardonnay or a light Italian Vermentino. Provide an extra 'discard bowl' on the table for empty shells. Offer small seafood forks and crackers to help guests reach the succulent crab meat. A simple green salad with a bright vinaigrette balances the richness of the stew.