📝 About This Recipe
Born on the docks of San Francisco’s Fisherman’s Wharf, this Italian-American treasure is a celebration of the ocean's bounty simmered in a rich, aromatic tomato and wine broth. By using the Instant Pot, we develop a deep, complex base in minutes that usually takes hours, ensuring your seafood remains perfectly tender and succulent. It is a rustic, soul-warming stew that brings the elegant flair of a high-end bistro right to your kitchen table.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 medium Yellow onion (finely diced)
- 1 small Fennel bulb (cored and thinly sliced)
- 4-5 pieces Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
The Braising Liquid
- 1 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed tomatoes (San Marzano preferred)
- 2 cups Seafood stock or clam juice (low sodium)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 2 pieces Bay leaves (dried)
The Seafood Bounty
- 1/2 pound Large shrimp (peeled and deveined, tail-on)
- 1/2 pound Firm white fish (Halibut, Cod, or Sea Bass cut into 2-inch chunks)
- 1/2 pound Littleneck clams (scrubbed clean)
- 1/2 pound Mussels (scrubbed and debearded)
- 1/2 pound Scallops (tough side muscle removed)
Finishing & Garnish
- 1/4 cup Fresh parsley (chopped)
- 1 piece Lemon (cut into wedges)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (High) and add the olive oil. Once shimmering, add the diced onion, sliced fennel, and red bell pepper.
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2
Sauté the vegetables for 5-6 minutes until softened and the onion becomes translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
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3
Stir in the tomato paste, coating the vegetables, and cook for 2 minutes to caramelize the sugars and deepen the flavor.
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4
Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up all the brown bits (fond) from the bottom to prevent a 'burn' notice.
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5
Add the crushed tomatoes, seafood stock, dried oregano, red pepper flakes, and bay leaves. Stir well to combine.
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6
Secure the Instant Pot lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Manual/Pressure Cook' on High for 5 minutes.
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7
When the timer finishes, perform a Quick Pressure Release by carefully turning the valve to 'Venting'.
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8
Open the lid and discard the bay leaves. Taste the broth and season with salt and pepper as needed. Change the setting back to 'Sauté' (Low).
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9
Gently add the clams and mussels to the simmering broth. Close the lid (but do not lock/seal) and let them steam for 3 minutes.
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10
Add the white fish chunks, shrimp, and scallops to the pot. Gently submerge them in the liquid.
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11
Simmer for an additional 3-5 minutes on 'Sauté' mode until the fish is opaque, the shrimp are pink, and the shells of the clams/mussels have fully opened.
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12
Discard any shellfish that have not opened. Turn off the Instant Pot.
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13
Ladle the stew into wide, shallow bowls, ensuring everyone gets a generous mix of all the seafood.
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14
Garnish with a heavy sprinkle of fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always scrub your clams and mussels under cold water and discard any with cracked shells before cooking. If you cannot find fresh fennel, use 1/2 teaspoon of crushed fennel seeds to maintain that signature anise flavor. Do not overcook the seafood; the residual heat of the broth will finish cooking the fish even after the pot is turned off. For a richer broth, stir in a tablespoon of cold butter just before serving to add a velvety sheen. If you want to use frozen seafood, ensure it is completely thawed and patted dry to avoid watering down the sauce.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove for the ultimate San Francisco experience. Pair with a crisp, chilled glass of Sauvignon Blanc or a light-bodied Rosé. A simple side salad of bitter greens with a lemon vinaigrette cuts through the richness of the tomato broth. Provide an extra bowl on the table for discarded shells to keep the dining experience tidy. Offer a small dish of red pepper flakes for guests who prefer an extra kick of heat.