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.

Yield: Serves 8 (serving size: 1 piece of fish, 2 clams, 5 mussels, 2 shrimp, about 1/2 cup broth, and 1 tablespoon parsley)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 34 Minutes

Nutritional Information

Amount per serving
  • 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. 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. 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.

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