San Francisco Seafood Stew Recipe

Name: San Francisco Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large soup pot, heat the olive oil.
2
Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
3
Add the wine and boil until reduced by half, about 3 minutes.
4
Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
5
Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
6
Add the clams, cover and cook just until most of them open, about 5 minutes.
7
Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
8
Using a slotted spoon, transfer the seafood to 4 bowls.
9
Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
10
Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large shallot, thinly sliced, 2 large garlic cloves, minced, 1/2 cup dry white wine, and more.

Yes, San Francisco Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

San Francisco Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions