San FranciscoStyle Seafood Stew

1. 1

   In a stainless steel or enameled soup pot, warm the olive oil over medium-high heat, then saute the sliced onion until tender and just beginning to brown, about 5 minutes.

2. 2

   Stir in the basil, oregano, and thyme, and when the herbs are sizzling hot, pour the wine over them.

3. 3

   Stir in the garlic and chile flakes and boil until the wine has evaporated and the mixture is beginning to sizzle again.

4. 4

   Meanwhile, put the saffron threads and a cup of the fish stock in a small saucepan and cook over medium heat until the fish stock is just beginning to boil.

5. 5

   Add the saffron mixture, the remaining 3 cups fish stock, and the tomatoes to the pot.

6. 6

   (At this point, the base can be chilled until serving time.)

7. 7

   Roll the leaves of Swiss chard lengthwise into a cigar-shaped bundle and cut across the bundle to make thin ribbons of greens.

8. 8

   Place the pot containing the stew base over high heat and add all of the seafood and chard.

9. 9

   Cover and cook until the oyster and mussel shells have opened and the fish has turned opaque, about 15 minutes.

10. 10

    Use a slotted spoon to distribute the seafood evenly among 6 large serving bowls.

11. 11

    Ladle the stew over the seafood.

12. 12

    Garnish each serving with a wedge of lemon and a sprig of fresh basil, and serve at once.

* Per serving · 4 servings · Values may vary.