San Francisco Seafood Stew Recipes

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SAN FRANCISCO SEAFOOD STEW



San Francisco Seafood Stew image

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
1 cup bottled clam juice
1 cup drained diced tomato (from a 15-ounce can)
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
salt
fresh ground pepper
2 dozen littleneck clams, scrubbed
3/4 lb skinless red snapper fillet, cut into 2-inch pieces
1/2 lb medium shrimp, shelled & deveined
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley, coarsely chopped
sourdough bread, toasted, for serving

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!

Nutrition Facts : Calories 426, Fat 17, SaturatedFat 5.5, Cholesterol 175.7, Sodium 600.4, Carbohydrate 12.4, Fiber 1, Sugar 4.2, Protein 48.4

CIOPPINO (SAN FRANCISCO SEAFOOD STEW)



Cioppino (San Francisco Seafood Stew) image

A hearty Italian-American seafood stew chock full of shrimp, clams, mussels, crab, and more.

Provided by Daniel Gritzer

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 39

For the Seafood Stock:
2 tablespoons (30ml) extra-virgin olive oil
1 medium (8-ounce; 225g) yellow onion, diced
1 medium (9-ounce, 255g) head fennel, trimmed of fronds and stalks (fronds reserved), then roughly diced
2 large celery ribs (about 3 1/2 ounces; 100g each), diced
4 medium cloves garlic (20g), smashed
1/4 cup (65g) tomato paste
6 blue crabs, rinsed (optional)
Reserved shrimp shells (see below)
1 cup (235ml) dry white wine
2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well
Two 8-ounce (235ml) bottles clam juice
3 sprigs flat-leaf parsley
2 dried bay leaves
10 whole black peppercorns
For the Roasted Red Pepper Salsa:
Two 6-ounce (170g) red bell peppers
1/4 cup (60ml) extra-virgin olive oil
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha
1/4 cup (20g) minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds
Kosher salt
For the Cioppino:
1/4 cup (60ml) extra-virgin olive oil
One medium (8-ounce; 225g) yellow onion, finely diced
1 medium (9-ounce, 255g) head fennel, trimmed of fronds and stalks (fronds reserved), finely diced
6 medium cloves garlic (30g), minced
Pinch red pepper flakes
Kosher salt
2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional)
One 28-ounce (790g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher
2 quarts (1.9L) seafood stock
2 pounds (900g) mussels, de-bearded and rinsed
3/4 pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings
One dozen littleneck clams, purged (see note)
8 ounces (225g) crabmeat, such as lump blue crab meat (optional; see note)
1 pound (450g) halibut or other firm white-fleshed fish, cut into 2-ounce portions
3/4 pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above)
Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving

Steps:

  • For the Seafood Stock: In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute.
  • Add crabs, if using, and shrimp shells, and cook, stirring and scraping, until shells are cooked through and turning red, about 4 minutes.
  • Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside.
  • Meanwhile, for the Roasted Red Pepper Salsa: Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, turning occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes.
  • Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender.
  • Add olive oil, lemon juice, chile paste and minced fresh herbs and blend until fairly smooth. Season red pepper salsa with salt, then set aside or refrigerate until ready to use.
  • For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning.
  • Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) seafood stock. Bring to a simmer, then add mussels and cook just until they pop open, about 4 minutes. Using tongs and a spider or slotted spoon, lift out and transfer mussels to a bowl. Set aside to cool slightly.
  • Add squid and cook at a gentle simmer for 25 minutes. While the squid cooks, shell all but 12 of the mussels, then transfer to a warmed platter; cover with foil and, optionally, a small amount of hot broth to keep warm.
  • Add clams and cook until they just begin to pop open, about 6 minutes. Using tongs and a spider or slotted spoon, lift out clams and add to platter with mussels.
  • Season halibut with salt, then place in a large strainer and lower into the simmering broth until fully submerged, then cook until halibut is just cooked through, about 3 minutes. Transfer halibut to platter with the clams to keep warm.
  • Season shrimp with salt, then place in the same strainer and lower into the simmering broth, then cook until just pink, about 1 minute. Transfer shrimp to the platter and keep warm.
  • In warmed serving bowls, arrange the mussels (both shell-on and off), clams, halibut, and shrimp. If using crabmeat, add to the strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on the plate. If any of the seafood has cooled too much, you can place it in the strainer and dip it back into the simmering broth before plating. Using a ladle, spoon the broth and squid into each bowl. Garnish with toasted sourdough and serve, passing the red pepper condiment on the side.

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