This seafood stew from San Francisco simmers cod, shrimp, clams, and mussels in a white wine and chicken broth base.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
290 Calories
Recipe Instructions
Step 1
Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
Step 2
Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
Step 3
Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Ingredients
1 cup white wine
1 onion, chopped
¼ cup olive oil
¼ teaspoon ground black pepper
1 tablespoon minced garlic
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 pound shrimp, peeled and deveined
2 (16 ounce) cans diced tomatoes
½ teaspoon red pepper flakes
¼ cup dried parsley
1 (16 ounce) can chicken broth
1 teaspoon oregano
1 pound cod fillets, cut into 2-inch chunks
8 clams in shell, scrubbed, or more to taste
8 mussels, cleaned and debearded, or more to taste
