San Francisco Fresh Catch Stew

Tomas Puig's Test Kitchen

LEVEL: easy Cook: Prepare: Total:

San Francisco Fresh Catch Stew

Post by Tomas

BOOKMARK

DELICIOUS

Description

It’s been foggy here in San Francisco and when it gets chilly in the summers I remember when I used to have fresh seafood on the wharf. But I didn’t really understand the meal until I visited Italy many years ago. I have this light a delicious stew that didn’t smell like fish and I went through an entire baguette taking up the juices. For years I could find this delicious concoction and I’ve finally recreated it with a California twist. It is basic of a classic Italian Tyrrhenian coast recipe “Cacciucco”. You’re going to need a large dutch over or a big old Saute pan with high sides for this.

Ingredients

1 Pound Red Snapper

1.5 Pounds of Mussels1/2 Pound Large Prawns

2.5 Cups of dry white wine

1 Small Can Diced Tomatoes (14 oz)

1 Green Bell Pepper Sliced

1 Small Chile of Choice Seeded and Chopped

Chopped Herbs 1/4 cup mixed and 1/4-1/2 chopped Parsley (I used Thyme, Basil, and Parsley)

1 Cup Chopped Carrots

1 Diced Onion

4 Cloves Sliced Garlic

Olive Oil

Salt and Pepper

Loaf of French or Sourdough Bread (for soaking up the yummy of course)

* Click to ingredient to choose one

Directions

1: Before you start go through your mussels. If any are open and don’t close with a light tap throw them out.
2: Heat up the dutch over over the burner on medium with a couple tablespoons of olive oil in it.
3: Once it’s going throw the onion, chopped herbs, garlic, chile, carrots, and season with salt/pepper to taste.
4: Cook over medium-low heat until the onions brown. (about 5-10 minutes)
5: Add the white wine and cook for ten minutes at a low simmer.
6: Add the can of tomatoes and simmer for another 10 minutes.
7: Ok, so here is the part you have to time right. The mussels and shrimp take 3-5 minutes and you don’t want them to overcook. The fish will take 7-10 minutes.
8: First break the fish up into 3 large pieces if it is a thick cut. (for thinner cuts this may not be an issue but use your head.
9: Bring the it to barely a simmer… I mean barely.
10: Lay the snapper in and simmer for 3 minutes.
11: Then quickly add the mussels and shrimp. Adjust the heat to keep the very light simmer while babysitting the pot.
12: 4-6 minutes later the mussels should be open and the shrimp pink.
13: The fish should flake easily under a fork but you don’t want to overdo it. Make sure your shrimp are submerged in the liquid.
14: Take off the burner and transfer as much as you can into a serving vessel of your choice. I serve this family style from one large dish with a bunch of forks.