📝 About This Recipe
Born on the fog-swept docks of San Francisco's North Beach, this legendary seafood stew is a vibrant celebration of the Pacific Ocean's bounty. Our gluten-free rendition features a rich, wine-kissed tomato broth infused with fennel and garlic, cradling a luxurious medley of Dungeness crab, clams, mussels, and wild white fish. It is a rustic, soul-warming masterpiece that brings the spirit of the California coast directly to your dinner table.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 large Fennel Bulb (cored and thinly sliced, fronds reserved for garnish)
- 6 cloves Garlic (minced)
- 1 Red Bell Pepper (diced)
The Broth and Seasoning
- 1 1/2 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed Tomatoes (San Marzano preferred)
- 3 cups Seafood Stock (ensure certified gluten-free)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 2 pieces Bay Leaves
The Seafood Bounty
- 1 large Dungeness Crab (cooked, cleaned, and cracked into pieces)
- 1 pound Manila Clams (scrubbed clean)
- 1 pound Black Mussels (scrubbed and debearded)
- 1 pound Large Shrimp (peeled and deveined, tails left on)
- 1 pound Halibut or Cod (cut into 2-inch chunks)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium heat. Add the diced onion, sliced fennel, and red bell pepper.
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2
Sauté the vegetables for 8-10 minutes until they are softened and the onions are translucent. Do not let them brown.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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4
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any flavorful bits from the bottom. Let the wine simmer for 3-5 minutes until reduced by half.
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5
Add the crushed tomatoes, seafood stock, dried oregano, red pepper flakes, and bay leaves. Season lightly with salt and pepper.
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6
Bring the broth to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes to allow the flavors to meld and deepen.
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7
Taste the broth and adjust the seasoning. Remove and discard the bay leaves.
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8
Add the clams and mussels to the pot first. Cover and cook for 3-5 minutes.
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9
Gently nestle the white fish chunks and the shrimp into the liquid. Place the cracked Dungeness crab pieces on top.
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10
Cover the pot again and simmer for another 5 minutes, or until the clams and mussels have opened, the fish is opaque, and the shrimp are pink and curled.
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11
Discard any clams or mussels that have not opened after cooking.
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12
Ladle the stew into large, shallow bowls, ensuring everyone gets a generous mix of all the seafood and plenty of the aromatic broth.
💡 Chef's Tips
Always use fresh, high-quality seafood; if a mussel or clam is open before cooking and doesn't close when tapped, discard it. Don't overcook the seafood; the residual heat of the broth will finish cooking the fish as you bring it to the table. If Dungeness crab isn't in season, you can substitute with King Crab legs or simply add more shrimp and fish. For a deeper flavor, use a homemade seafood stock made from the shrimp shells and fish bones. Ensure your white wine is one you would actually drink; the quality of the wine significantly impacts the final broth.
🍽️ Serving Suggestions
Serve with toasted gluten-free sourdough bread rubbed with a raw garlic clove for the ultimate dipping experience. Pair with a crisp, chilled California Chardonnay or a light Vermentino to balance the acidity of the tomatoes. Offer a side of classic Caesar salad (using gluten-free croutons) to provide a fresh, crunchy contrast. Provide large empty bowls on the table for discarded shells and plenty of napkins—this is a hands-on meal! A final drizzle of high-quality finishing olive oil and a squeeze of fresh lemon brightens the entire dish.