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San Francisco'sa favorite fish stew made in as many ways as there are fish in the sea. And, its all good eating!

A real fisherman's stew, right from the docks of San Francisco.


INGREDIENTS: Makes 1½ dozen

        •	¼ cup olive oil
	•	1 yellow onion, finely chopped
	•	1 small fennel bulb, diced
	•	4 garlic cloves, chopped
	•	3 bay leaves or 1 tablespoon Zatarains liquid crab boil®
	•	1 teaspoon dried Mexican oregano
	•	½ teaspoon crushed red pepper flakes
	•	Sea salt and freshly ground black pepper
	•	1 28-ounce can Roma tomatoes,  crushed by hand, (reserve the juice for addition to the
	•	1½ cups Pinot Grigio or Pinot Gris (Can use your favorite dry white wine)
	•	1  cup or an 8-ounce bottle of clam juice
	•	1 pound firm white fish like cod, haddock,  flounder or red snapper,  cut into about 1" pieces
	•	1 pound Pacific mussels, scrubbed, debearded, discard wide open ones,  or ones that are
                chipped or cracked.
	•	1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
	•	1 pound cleaned squid, (calamari) thawed if frozen, tubes cut into ½" rings, tentacles left
	•	Pugliese or Asiago crusty bread for dipping


1.	Heat olive oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves**,
oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally,
until onion and fennel are soft, about 12 minutes.

2.  Stir in, tomatoes with juices, wine, clam juice, and 1 cup water or more wine. Cover, bring to a boil,
reduce heat to medium-low, and cook, stirring often, until flavors marry, about 20 minutes. Add fish,
mussels, and shrimp and bring to a simmer. Cover and cook for 2 minutes. Add squid, cover, and cook
until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open).
Serve with crusty bread.
1.  Add Zatarains liquid crab boil® with tomatoes if not using bay leaves.

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