SAN FRANCISCO SEAFOOD STEW
"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, heat the olive oil.
- Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wine and boil until reduced by half, about 3 minutes.
- Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
- Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- Add the clams, cover and cook just until most of them open, about 5 minutes.
- Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
- Using a slotted spoon, transfer the seafood to 4 bowls.
- Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
- Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
Nutrition Facts : Calories 426, Fat 17, SaturatedFat 5.5, Cholesterol 175.7, Sodium 600.4, Carbohydrate 12.4, Fiber 1, Sugar 4.2, Protein 48.4
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MD. rufik
[email protected]This seafood stew is simply delicious! The flavors are amazing and the seafood is cooked to perfection. I highly recommend this recipe.
Jacqueline Nyawire
[email protected]I've made this seafood stew several times now and it's always a hit. It's a great recipe to have on hand for a quick and easy weeknight meal.
Cesilee Wallace
[email protected]This seafood stew is a great way to use up leftover seafood. I had some salmon, shrimp, and scallops that I needed to use up, and this stew was the perfect solution.
Raymond Asare
[email protected]I'm not a big fan of seafood, but I actually really enjoyed this stew. The broth was flavorful and the seafood was cooked perfectly.
Irfan Shoukat
[email protected]This seafood stew is a must-try! The combination of seafood, vegetables, and herbs creates a truly unique and delicious flavor.
Eltolja Merritte
[email protected]I love this seafood stew! It's so easy to make and it's always a crowd-pleaser. I usually serve it with crusty bread or rice.
G.C. Sinatra
[email protected]This stew was delicious! I followed the recipe exactly and it turned out perfectly. The seafood was cooked through but still tender, and the broth was flavorful and rich.
Gilbert
[email protected]This seafood stew is the perfect comfort food for a cold winter night. It's hearty, flavorful, and packed with seafood. I love that I can use whatever seafood I have on hand, which makes it a very versatile recipe.
Jesse Wood
[email protected]I made this stew last night and it was amazing! The broth was so flavorful and the seafood was cooked to perfection. I will definitely be making this again.
Md ASRAFUL ASRAFUL
[email protected]This seafood stew was a hit with my family! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the addition of the fennel and saffron, which gave the stew a unique and delicious flavor.