1/1 Photo of San Francisco Seafood Stew
"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.
My Private Note
Units: US | Metric
- 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
- 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
- 1In a large soup pot, heat the olive oil.
- 2Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
- 3Add the wine and boil until reduced by half, about 3 minutes.
- 4Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
- 5Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- 6Add the clams, cover and cook just until most of them open, about 5 minutes.
- 7Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
- 8Using a slotted spoon, transfer the seafood to 4 bowls.
- 9Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
- 10Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
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Nutritional Facts for San Francisco Seafood Stew
Serving Size: 1 (492 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 425.9
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 5.4 g
- Cholesterol 175.6 mg
- Sodium 600.4 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 1.0 g
- Sugars 4.1 g
- Protein 48.4 g
The following items or measurements are not included:
fresh thyme sprigs