San Francisco Seafood Stew Recipes

SAN FRANCISCO SEAFOOD STEW

Steps:

• In a large soup pot, heat the olive oil.
• Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wine and boil until reduced by half, about 3 minutes.
• Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
• Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
• Add the clams, cover and cook just until most of them open, about 5 minutes.
• Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
• Using a slotted spoon, transfer the seafood to 4 bowls.
• Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
• Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!

SAN FRANCISCO-STYLE CIOPPINO

Steps:

• For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
• For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
• To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
• In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

FISHERMAN'S WHARF CIOPPINO

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
• Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
• Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.