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.
More From Oxmoor House
- Calories: 287
- Fat: 6.3g
- Saturated fat: 1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 3.5g
- Protein: 35.2g
- Carbohydrate: 18.2g
- Fiber: 3.2g
- Cholesterol: 130mg
- Iron: 5.2mg
- Sodium: 716mg
- Calcium: 136mg
- 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
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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