Fishermans Wharf Stew Recipes

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FISHERMAN'S WHARF CIOPPINO



Fisherman's Wharf Cioppino image

You can serve this true San Francisco dish with garlic bread.

Provided by norm

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 55m

Yield 8

Number Of Ingredients 17

¼ cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (16 ounce) cans diced tomatoes
1 (16 ounce) can chicken broth
1 cup white wine
1 (6 ounce) can tomato paste
¼ cup dried parsley
2 teaspoons crushed dried basil
1 teaspoon oregano
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
1 pound shrimp, peeled and deveined
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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g

FISHERMAN'S STEW



Fisherman's Stew image

Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

Provided by frozenmargarita

Categories     Stocks

Time 30m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon salt
1 lb cod fish fillet, cut into 2-inch pieces
1 lb large mussels, scrubbed and beards removed
1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

Steps:

  • In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
  • Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

Nutrition Facts : Calories 254.2, Fat 5.4, SaturatedFat 0.9, Cholesterol 111.4, Sodium 807.2, Carbohydrate 15.8, Fiber 2.7, Sugar 6.9, Protein 31.8

FISHERMAN'S WHARF SEAFOOD STEW



fisherman's wharf seafood stew image

From weight watchers cookbook. If you can tolerate the tomatoes, this is an excellent stew. 189 calories, 4g fat, 334 mg sodium, 14 g carbs

Provided by William Algeri

Categories     Seafood

Time 45m

Number Of Ingredients 13

2 tsp olive oil
1 medium red bell pepper, chopped
6 medium scallions, thinly sliced
2 stalk(s) celery, chopped
3 clove garlic, thinly sliced
1 can(s) (141/2 oz.) can diced tomatoes
1 c water
1 c dry, white wine
1 pinch red pepper flakes
1 can(s) frozen corn kernels
3/4 lb large shrimp, peeled and deveined. can leave tails on if desired
1/2 lb mussels, scrubbed and debearded
1/2 lb halibut fillet, cut into 11\2 inch chunks

Steps:

  • 1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
  • 2. Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
  • 3. Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
  • 4. Divide stew evenly among 6 large shallow soup bowls.

FISHERMAN'S WHARF CIOPPINO



Fisherman's Wharf Cioppino image

This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.

Provided by GREG IN SAN DIEGO

Categories     Chowders

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup chopped golden onion
2 tablespoons tomato paste
1 cup chopped fresh Italian parsley
1 teaspoon dried basil
2 -3 garlic cloves, minced
1/2 teaspoon dry oregano
1/3 cup olive oil
1/2 teaspoon salt
28 ounces whole tomatoes (1 can)
pepper (should be spicy)
1 cup dry red wine, good quality
2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)

Steps:

  • In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
  • Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
  • Cover and simmer for 30 minutes.
  • Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
  • Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

SAN FRANCISCO SEAFOOD STEW



San Francisco Seafood Stew image

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth
1 cup bottled clam juice
1 cup drained diced tomato (from a 15-ounce can)
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
salt
fresh ground pepper
2 dozen littleneck clams, scrubbed
3/4 lb skinless red snapper fillet, cut into 2-inch pieces
1/2 lb medium shrimp, shelled & deveined
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley, coarsely chopped
sourdough bread, toasted, for serving

Steps:

  • In a large soup pot, heat the olive oil.
  • Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wine and boil until reduced by half, about 3 minutes.
  • Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
  • Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  • Add the clams, cover and cook just until most of them open, about 5 minutes.
  • Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
  • Using a slotted spoon, transfer the seafood to 4 bowls.
  • Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
  • Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!

Nutrition Facts : Calories 426, Fat 17, SaturatedFat 5.5, Cholesterol 175.7, Sodium 600.4, Carbohydrate 12.4, Fiber 1, Sugar 4.2, Protein 48.4

FISHERMAN'S STEW



Fisherman's Stew image

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 15

1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8 uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12 mussels, cleaned and debearded
12 clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Steps:

  • Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
  • Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
  • Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
  • Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
  • Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g

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