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Tomato-based fish stew created by San Francisco's Italian immigrants. Recipe adapted from Tadich Grill, San Francisco's oldest restaurant (since 1849).
Ingredients:
8 tablespoons butter8 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 small celery stalk, chopped
1 tablespoon of chopped fennel bulb
½ leek, chopped
½ bell pepper, chopped
1 tablespoon tomato paste
1 28-ounce can crushed tomatoes
2 cups water
1 tablespoon salt
½ teaspoon black pepper
½ tablespoon each of minced fresh thyme, basil, and oregano
4 whole bay leaves
dash of cayenne pepper
½ cup flour
1 teaspoon minced garlic
1 cup dry white wine
½ pound halibut, cut into one-inch cubes
½ pound swordfish, cut into one-inch cubes
8 large shrimp, peeled and deveined
8 large scallops
6 ounces crab meat
¼ pound bay shrimp
8 cherrystone clams, scrubbed and steamed for about five minutes
chopped parsley for garnish
Directions:
Melt half the butter and oil in heavy saucepan over medium heat. Add onion and cook until softened. Before onion browns, add carrot, celery, fennel, leek, and bell pepper. Cook for about five minutes while stirring. Add tomato paste, tomatoes, water, and all herbs and spices, except for garlic. Simmer for two to four hours, stirring frequently. Sauce will reduce and thicken.
Lightly flour all seafood, except clams; set aside. Melt rest of butter and oil in a large soup pot. Add garlic and sauté on high heat for a few seconds, then add seafood and sauté until golden (about five minutes). Stir in white wine and cook for one minute.
Pour in tomato-based sauce, stir, and cover pot. Cook for seven more minutes over low heat. Pour into bowls, top with steamed clams and parsley.
Servings: Serves four.
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