📝 About This Recipe
Born on the docks of San Francisco by Italian immigrants, this legendary seafood stew is a vibrant celebration of the Pacific Ocean's bounty. It features a deeply aromatic tomato and fennel broth enriched with dry white wine and a medley of fresh shellfish and firm white fish. Every spoonful offers a rustic, soul-warming experience that captures the essence of coastal California dining.
🥗 Ingredients
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (finely diced)
- 1 large Fennel Bulb (cored and thinly sliced)
- 6 cloves Garlic (minced)
- 1 Red Bell Pepper (seeded and diced)
The Braising Liquid
- 1.5 cups Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed Tomatoes (canned San Marzano preferred)
- 3 cups Seafood Stock (high quality or homemade)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 2 pieces Bay Leaves (dried)
The Seafood
- 1 pound Manila Clams (scrubbed clean)
- 1 pound Mussels (de-bearded and scrubbed)
- 1 pound Large Shrimp (peeled and deveined, tails on)
- 1.5 pounds Halibut or Cod (cut into 2-inch chunks)
- 1/2 pound Scallops (tough side muscle removed)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges)
👨🍳 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 red bell pepper.
-
2
Sauté the vegetables for 8-10 minutes until softened and the onions are translucent. Do not brown them; you want a gentle sweat to release the sugars.
-
3
Stir in the minced garlic and cook for just 1 minute until fragrant. Add the dried oregano and red pepper flakes, stirring to toast the spices.
-
4
Pour in the white wine and increase the heat to medium-high. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
-
5
Add the crushed tomatoes, seafood stock, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low.
-
6
Cover the pot and simmer the broth for 25-30 minutes. This allows the flavors of the fennel and tomatoes to meld beautifully.
-
7
Taste the broth and season with kosher salt and freshly cracked black pepper. Note: Seafood is naturally salty, so season conservatively at first.
-
8
Add the clams and mussels to the pot first. Cover and cook for 3-5 minutes until they just begin to pop open.
-
9
Gently nestle the fish chunks, shrimp, and scallops into the simmering liquid. Do not stir vigorously, or you will break the delicate fish.
-
10
Cover and simmer for another 5 minutes, or until the shrimp are pink and the fish is opaque and flakes easily with a fork.
-
11
Discard any clams or mussels that have not opened after cooking. Remove the bay leaves.
-
12
Ladle the stew into large warmed bowls, ensuring everyone gets a generous portion of each type of seafood. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Always use fresh, high-quality seafood; if it smells 'fishy' before cooking, don't use it. Don't overcook the seafood; add it in stages based on cook time to ensure the shrimp and scallops remain tender. If you can't find seafood stock, use a mix of clam juice and water rather than chicken or vegetable stock. Save the fennel fronds (the leafy green tops) to use as an extra aromatic garnish. For an authentic San Francisco touch, add Dungeness crab legs during the final simmering stage.
🍽️ Serving Suggestions
Serve with a side of toasted sourdough bread rubbed with a raw garlic clove for dipping. Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Rosé. A simple green salad with a lemon vinaigrette helps cut through the richness of the tomato broth. Provide an extra 'discard bowl' on the table for guests to place their empty shells. Keep plenty of napkins or wet wipes handy, as this is a deliciously messy meal.