📝 About This Recipe
Born on the wharves of San Francisco, this Italian-American classic is reimagined as a deeply flavorful oven-braise. By gently roasting the seafood in a rich, fennel-scented tomato broth, the heat remains consistent and the delicate textures of the fish are preserved. It’s a celebratory, communal feast that captures the essence of the Pacific coast in every aromatic spoonful.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 1 medium Fennel bulb (cored and thinly sliced)
- 5 Garlic cloves (minced)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
The Braising Liquid
- 2 tablespoons Tomato paste
- 1 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 28 ounces Crushed tomatoes (preferably San Marzano)
- 2 cups Seafood stock (bottled clam juice or high-quality stock)
- 1 teaspoon Dried oregano
- 2 Bay leaves (dried)
The Seafood
- 1 pound Manila clams (scrubbed clean)
- 1 pound Black mussels (de-bearded and scrubbed)
- 1 pound Large shrimp (peeled and deveined, tail-on)
- 1 pound Firm white fish (Halibut or Cod, cut into 2-inch chunks)
- 1/2 pound Scallops (tough side muscle removed)
Finishing Touches
- 1/4 cup Fresh parsley (flat-leaf, chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Position a rack in the lower-middle of the oven to accommodate a large Dutch oven.
-
2
In a large, oven-safe Dutch oven or heavy-bottomed casserole dish, heat the olive oil over medium heat on the stovetop.
-
3
Add the diced onion and sliced fennel. Sauté for 6-8 minutes until the vegetables are soft and translucent, but not browned.
-
4
Stir in the minced garlic and red pepper flakes. Cook for another 1 minute until the garlic is fragrant.
-
5
Add the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
-
6
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes until reduced by half.
-
7
Pour in the crushed tomatoes, seafood stock, oregano, and bay leaves. Season lightly with salt and pepper (remembering that the shellfish will release salt later).
-
8
Bring the sauce to a gentle simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
-
9
Bake the sauce base for 20 minutes. This allows the flavors to meld and the fennel to become perfectly tender.
-
10
Carefully remove the pot from the oven. Nestle the clams and mussels into the hot liquid. Cover and return to the oven for 5-7 minutes.
-
11
Remove the pot again. Add the chunks of white fish, shrimp, and scallops, tucking them into the sauce between the shells. Cover and return to the oven for a final 8-10 minutes.
-
12
Check the seafood: the clams and mussels should be wide open, the shrimp pink and opaque, and the fish should flake easily. Discard any shells that haven't opened.
-
13
Taste the broth one last time, adjusting salt and pepper if needed. Remove the bay leaves.
-
14
Garnish generously with fresh parsley and serve immediately directly from the pot for a rustic feel.
💡 Chef's Tips
Don't over-salt the broth early on; the clams and mussels release natural brine that will season the dish significantly. Always use a firm white fish like halibut or cod; delicate fish like tilapia or sole will fall apart during the braising process. Ensure your shellfish is alive before cooking; if a clam or mussel is open and doesn't close when tapped, discard it. If you want a deeper flavor, you can sear the scallops and fish in the pot before starting the aromatics, then set them aside and add them back at the end. Save the fennel fronds to use as an extra garnish for a bright, anise-flavored pop.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove to soak up the broth. Pair with a crisp, chilled Vermentino or a dry Rosé to cut through the richness of the tomato base. A simple green salad with a sharp lemon vinaigrette makes a perfect refreshing side. Provide large empty bowls on the table for guests to discard their shells. For an extra touch of luxury, top each bowl with a dollop of saffron aioli.