San Francisco Fisherman's Stew is a hearty, flavorful concoction that combines the best of the ocean with a touch of Italian flair. This beloved dish brings together fresh seafood in a rich tomato broth, perfect for cozy evenings or when you're craving something special.
Olive oil provides a smooth base for sautéing, infusing the stew with a gentle Mediterranean flavor. Onion and garlic are classic aromatics that build the foundational savory taste. The red pepper flakes add a subtle heat, balancing the sweetness of the bell pepper. Crushed tomatoes create a rich, hearty broth that clings to the seafood. Fish stock and clam juice enhance the maritime essence, while white wine introduces acidity and depth. A mix of mussels, clams, shrimp, and white fish fillets offers a variety of textures and flavors, crowned with fresh parsley for a burst of color and freshness. Season with salt and pepper to taste.
This stew pairs wonderfully with a warm, crusty sourdough loaf, perfect for mopping up the flavorful broth. A simple green salad with a lemon vinaigrette can complement the rich flavors of the stew without overpowering them. If you're feeling indulgent, a glass of chilled white wine is a perfect match.
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion, garlic, and red pepper flakes. Sauté these until the onion turns translucent, releasing a fragrant aroma.
Next, add the bell pepper to the pot. Cook for about 3 minutes, letting it soften slightly while mingling with the onions and garlic.
Pour in the can of crushed tomatoes, followed by the fish stock, clam juice, and white wine. Stir everything together and bring the mixture to a gentle simmer.
It’s time to add the mussels and clams. Cover the pot and let them cook until they open, which should take about 5 minutes. Discard any that refuse to open.
With the shellfish done, gently add the shrimp and fish pieces. Let them simmer for an additional 5-7 minutes, or until they’re cooked through and tender.
Finally, stir in the fresh parsley, and season the stew with salt and pepper to your liking. Serve it hot, preferably with some crusty bread to soak up the delicious broth.
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