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San Francisco fish stew.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4
Author: Cynthia


  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 shallots minced
  • 1 28 ounce can diced tomatoes undrained
  • 2 14 1/2 ounce cans chicken vegetable or fish broth
  • 1 cup dry white wine
  • 1 8 ounce bottle clam juice
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon or more! dried crushed red pepper flakes
  • 1 bay leaf
  • 1/2 cup chopped parsley
  • handful of fresh basil chopped
  • Assorted firm fleshed fish shellfish and mollusks, such as cod, snapper, halibut or salmon, crab legs, shrimp, mussels, clams, scallops, rinsed. Scrub mussels and clams. Figure about 8-10 ounces of fish/seafood per person, (including shells).


  • In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and shallots and sauté until translucent, about 3 minutes.
  • Add onion, cook 1 or 2 minutes. Add next nine ingredients, tomatoes through bay leaf, bring to a boil. Reduce heat and simmer on low for about 40-45 minutes.
  • Add clams and mussels, cover and cook on low for about 5 minutes or until shells begin to open. Add fish, shrimp and/or crab and cook an additional 5 minutes or until fish is cooked through and clams and mussels are opened. Discard any unopened mollusks.
  • Adjust seasoning, adding more more salt or red pepper if desired.
  • Add fresh chopped parsley and basil.
  • Serves 4. Can easily be doubled or tripled.