Tomato-based fish stew created by San Francisco's Italian immigrants. Recipe adapted from Tadich Grill, San Francisco's oldest restaurant (since 1849).
8 tablespoons butter
8 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
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.
Green Goddess Dressing
Creamy salad dressing invented in 1920s at the Palace Hotel in San Francisco.
3 tablespoons tarragon vinegar
2 egg yolks 3 cloves minced garlic
2 minced anchovy filets 1 tablespoon fresh minced tarragon
½ cup fresh minced parsley 1½ teaspoon lemon juice
2 finely minced green onions 2 tablespoons finely chopped white onion
1 tablespoon chopped chives 2¾ cups olive oil
salt & pepper to taste
Combine vinegar, egg yolks, garlic, anchovy filets, tarragon, parsley, lemon juice, onions, and chives. Beat until very fine or use blender. After well mixed, slowly add olive oil until sauce begins to thicken. Add salt and pepper to taste.
Servings: Makes three to four cups.
Mix together sourdough starter batter, water, and four cups of flour. Cover and let rest overnight. Then add sugar, salt, and remaining flour; knead about ten minutes or until smooth. Let rise until doubled in size, then punch down and halve; knead again. Shape into two loaves, cover, and allow to rise until doubled. Fill a pan with hot water and place in oven's bottom rack. Bake loaves on middle rack in preheated 400°F oven for 30 to 40 minutes or until golden brown.
Servings: Yields two loaves.
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