The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.
Step 2
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Step 3
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
Step 4
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.
