Oxmoor House
Photo: Oxmoor House
This dish has been a local favorite for more than 80 years. Today, no trip to the City by the Bay is complete without it. Serve with crusty bread--ideally, San Francisco's sourdough.
Serves 8 (serving size: 1 piece of fish, 2 clams, 5 mussels, 2 shrimp, about 1/2 cup broth, and 1 tablespoon parsley)


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2 tablespoons olive oil
3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 1/2 cups thinly sliced shallots (4 large)
5 thyme sprigs
2 garlic cloves, minced
1 cup white wine
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 pound cod (1 1/2 inches thick), cut into 8 (2-inch) chunks
1 pound littleneck clams in shells
1 pound mussels, scrubbed and debearded
16 jumbo shrimp, peeled and deveined (about 1 pound)
1/2 cup chopped fresh parsley


Total: 34 Minutes

1. Heat oil in a large Dutch oven over medium-high heat. Add fennel and next 3 ingredients (through garlic); sauté 5 minutes or until fennel is tender. Add wine; cook, uncovered, 2 minutes. Stir in oregano, red pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add clam juice; return to a simmer.

2. Add fish; cover and cook 3 minutes. Add clams and mussels; cover and cook 5 minutes or until shellfish open, adding shrimp in last 3 minutes of cooking time. Discard any unopened shells. Remove from heat. Discard thyme sprigs, and ladle seafood evenly into 8 shallow bowls. Ladle broth evenly over seafood. Sprinkle evenly with parsley.

Created date

September 2013

Nutritional Information

Calories 287
Fat 6.3 g
Satfat 1 g
Monofat 1.5 g
Polyfat 3.5 g
Protein 35.2 g
Carbohydrate 18.2 g
Fiber 3.2 g
Cholesterol 130 mg
Iron 5.2 mg
Sodium 716 mg
Calcium 136 mg