From The Sea/ Wine


The origin of this famous San Francisco specialty is open to speculation. Most locals believe it is related to the Italian cacciucco, a fish stew of Livorno, and to the fish stews of the Friuli region, which are made with red wine. Serve with grilled coarse country bread rubbed with garlic.


Print Grocery List Print Recipe
Serves: 6 Total Time: 55 minutes


  • 1/2 cup olive oil
  • 3 cups chopped yellow onion
  • 1 cup chopped celery
  • 3 Tbs. minced garlic
  • 2 small bay leaves
  • 2 fresh thyme sprigs
  • 2 tsp. ground fennel seeds
  • 1 to 2 tsp. red pepper flakes
  • 5 cups fish stock
  • 3 cups chopped canned plum
  • tomatoes, with their juices
  • 1 1/2 cups dry red wine
  • 1/2 cup thick tomato puree
  • Salt and freshly ground black pepper, to taste
  • 18 clams, well scrubbed
  • 1 crab or lobster, cooked, cracked and sectioned
  • into 2 to 3-inch pieces
  • 18 mussels, well scrubbed and debearded
  • 18 shrimp, peeled and deveined
  • 18 sea scallops, tough muscles removed
  • 1/4 cup chopped fresh flat-leaf parsley or basil


Please login or register to view instructions.


Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Add to Recipe Box

You Might Also Like

No Comments

Leave a Reply