San Francisco Seafood Stew
Dive into the vibrant flavors of the coast with this San Francisco Seafood Stew, a hearty and aromatic dish that captures the essence of fresh seafood and Californian cuisine. Brimming with succulent mussels, clams, shrimp, and tender white fish, this one-pot recipe combines the boldness of garlic, fennel, and crushed red pepper with the tang of tomato and dry white wine. Simmered in a rich fish stock paired with earthy herbs like thyme and bay leaf, the stew delivers layers of complex flavors in every spoonful. Ready in just an hour and perfect for dipping crusty bread, this dish is a celebration of fresh, ocean-inspired ingredients. Serve it with lemon wedges and parsley for a bright finishing touch, making it ideal for dinner parties or a comforting weeknight meal. Keywords: San Francisco Seafood Stew, seafood recipes, coastal cuisine, one-pot meals, easy seafood stew.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium fennel bulb, thinly sliced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups fish stock or seafood stock
- 1 28-ounce can diced tomatoes (with juice)
- 1 leaf bay leaf
- 4 sprigs fresh thyme sprigs
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound large shrimp, peeled and deveined
- 1 pound firm white fish (such as cod or halibut), cut into 2-inch pieces
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley, chopped
- 4 wedges lemon wedges, for serving
- 1 loaf crusty bread, for serving
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm up.
Add the diced onion and sliced fennel to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring frequently to allow it to caramelize slightly.
Pour in the white wine and bring it to a simmer. Let it cook for 3-4 minutes, reducing slightly.
Add the fish or seafood stock, diced tomatoes (with their juice), bay leaf, and thyme sprigs. Stir well and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 15 minutes to develop the flavors.
Discard the bay leaf and thyme sprigs. Season the broth with salt and black pepper.
Increase the heat to medium and add the mussels and clams to the pot. Cover and cook for 5 minutes, or until the shells begin to open.
Add the shrimp and white fish to the stew. Cover and cook for another 5-7 minutes, or until the shrimp turn pink and the fish is opaque.
Discard any mussels or clams that did not open. Adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, sprinkle with chopped parsley, and serve with lemon wedges on the side.
Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 306 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
