This San Francisco Hearty Seafood Stew Is A Family Favorite!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes


1/2 cup extra virgin olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped bell pepper (1 large bell pepper)

5 cloves garlic, minced

1 (28-ounce) can tomatoes, stewed tomatoes

1 1/2 cups white wine

3 cups tomato marinara sauce 

3 cups fish stock or shellfish stock

1/4 tsp fresh thyme leaves

1/4 tsp dried oregano

1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces + tentacles 

1/2 lb. fresh sea bass/Halibut filet, sliced into 1/2-inch slices

1/2 lb. scallops, whole

1/2 lb. prawns or medium shrimp, cleaned

8 oz. jumbo lump crab meat

1 tbsp tomato paste

1 tbsp finely chopped fresh parsley leaves

2 tbsp green onions, diced

splash of brandy

grilled crusty Ciabatta bread



Cooking Tools

Large pot/ Dutch oven 


In a pot/ Dutch oven on medium heat, add; olive oil, onions, green pepper and garlic. Saute the vegetables for a few minutes. Add in tomatoes, marinara sauce, stock, wine, thyme, oregano, green onions and cook for 15-20 minutes to concentrate the flavors.  Reduce temperature to low and add in the seafood according to the length of cooking required. Fish first, cook for 1 minute then add scallops to cook for an additional 2 minutes, then add shrimp, squid and jumbo lump crab, brandy and tomato paste for the last two minutes of cooking. Season to taste with salt & pepper. Garnish with parsley, serve with grilled bread.

Cook’s Notes: Add any selections of seafood as you wish and whats available to you! 

Serves 4

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