By Recipes from Moms Like You
Try this great recipe for San Francisco's signature seafood soup!

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Serves: 6
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White, Green


1/4 cup olive oil
2 large onions, thinly sliced
1 large green bell pepper, chopped
2 cloves garlic, minced
3 1/2 cups (5 large) tomatoes, seeded and chopped
1 cup dry white wine
2 Tbs. tomato paste
1 bay leaf
1 tsp. fresh thyme
1 6.5-oz. cans chopped clams
1 1/2 lbs thick fish fillets, such as cod or haddock, cut into 2-inch chunks
8 oz. sea scallops
1 Tbs. fresh basil, chopped


1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and bell pepper and cook, stirring occasionally, for about 7 minutes, or until the onions are soft. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, wine, tomato paste, bay leaf, thyme, and 1/4 teaspoon salt. Bring to a simmer and cook, partially covered, for 10 minutes.

2. Stir the clams with their juice into the stew. Add the chunks of fish. Cover and simmer for 5 minutes. Stir in the scallops and basil; cover and simmer for 4 to 8 minutes longer, or until the scallops are opaque throughout. Season to taste with salt and black pepper and serve in large shallow bowls.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
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