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Chef John's San Francisco Seafood Stew

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner U.S.
Chef John's San Francisco Seafood Stew
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 pinch salt
  • 4 cloves garlic, minced
  • 2 cups white wine
  • 1 (28 ounce) can tomato puree
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon Worcestershire sauce
  • 5 thin lemon slices
  • 12 ounces cod, cut into 1-inch pieces
  • 1 Dungeness crab, cleaned, cooked, and cracked
  • 1 pound medium raw shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • salt and ground black pepper to taste
Instructions
1
Combine the softened butter and refined olive oil in a substantial cooking vessel over a moderate, low-heat setting.
2
Introduce the sliced onion and chopped celery into the mixture with a small amount of salt; cook until the onion becomes tender and develops a golden hue, approximately 6 to 7 minutes. Introduce the minced garlic into the mixture and cook for a minute.
3
Add the wine to the onion mixture; elevate the heat to a high level and bring the liquid to a gentle boil.
4
Add the tomato paste, water, bay leaves, oregano, red pepper flakes, and Worcestershire sauce to the mixture; decrease the heat to a low level and simmer for 35 minutes.
5
Elevate the heat to a high level and bring the mixture to a rolling boil. Introduce the juice of a lemon into the mixture; add the cod and return to a gentle simmer, approximately 2 minutes.
6
Add the crab, shrimp, and mussels to the mixture; cover the vessel and simmer until all the mussels are cooked and open, roughly 5 minutes.
7
Introduce the fresh parsley and basil into the mixture; season with a small amount of salt and pepper to suit your taste.