Best 9 Fishermans Wharf Stew Recipes

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Fisherman's Wharf stew is a classic seafood dish that originated in the bustling harbor of San Francisco. This hearty and flavorful stew is a delightful culinary experience that captures the essence of the sea. As the name suggests, the primary ingredients are an assortment of fresh fish and shellfish, carefully selected to deliver a symphony of flavors. The broth, infused with the briny essence of the seafood, is further enriched with aromatic vegetables, herbs, and spices, creating a delectable and comforting dish. Whether you're a seafood enthusiast or seeking a taste of San Francisco's culinary heritage, this article will guide you through the steps of crafting the perfect Fisherman's Wharf stew, transporting you to the vibrant atmosphere of the wharf itself.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW



Slow-Cooked Fisherman's Wharf Seafood Stew image

Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.

Provided by Pillsbury Kitchens

Categories     Entree

Time 9h55m

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 cup sliced leek (white and light green portion)
2 garlic cloves, chopped
1 cup sliced fresh baby carrots (1/4 inch thick)
3 cups sliced quartered Italian plum tomatoes (6 large)
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 bay leaf
1 cup dry white wine or water
1 (8-oz.) bottle clam juice
1 lb. cod (1 inch thick), cut into 1-inch pieces
1/2 lb. shelled deveined uncooked medium shrimp
1 teaspoon sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

  • In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
  • Cover; cook on low setting for 8 to 9 hours.
  • About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 95 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 430 mg, Sugar 5 g

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

FISHERMAN'S SEAFOOD STEW



Fisherman's Seafood Stew image

Muir Glen™ diced tomatoes provide a simple addition to this stew made with fresh fish and mussels - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 13

2 tablespoons olive oil
1/2 cup finely chopped shallots or onion
1/2 cup finely chopped red bell pepper
3/4 cup dry white wine
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 dried bay leaf
1 lb grouper or other mild-flavored firm fish fillets, cut into serving pieces
1 1/2 lb small fresh mussels in shells, scrubbed, debearded
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
  • Nestle fish pieces into tomato mixture; top with mussels. Cover; cook 8 minutes, gently shaking pan twice to stir mussels (do not lift lid), until mussel shells have opened. Discard any mussels that don't open. Remove bay leaf. Garnish with parsley.

Nutrition Facts : Calories 300, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 860 mg

FISHMONGER'S STEW



Fishmonger's Stew image

This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
1/2 pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
1/2 cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about 1/8 teaspoon
4 garlic cloves, chopped
1 teaspoon paprika
Pinch red pepper flakes
6 cups fish stock, chicken broth, or water
1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
Garlic-saffron sauce
Salt and pepper

Steps:

  • Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
  • Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
  • Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
  • To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams

FISHERMAN'S WHARF STEW



Fisherman's Wharf Stew image

This is a great chunky stew that is made in the crock-pot. Slightly adapted from a Pillsbury recipe.

Provided by ratherbeswimmin

Categories     Stew

Time 10h35m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup sliced fresh baby carrots
3 cups sliced quartered plum tomatoes
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 bay leaf
1 cup dry white wine
1 (8 ounce) bottle clam juice
1 lb cod fish fillet, cut into 1 inch pieces
1/2 lb shelled deveined uncooked medium shrimp
1 teaspoon sugar
1 teaspoon dried basil
salt and pepper
hot sauce
2 tablespoons chopped fresh parsley

Steps:

  • In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
  • Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
  • Cover and cook on LOW for 8-9 hours.
  • 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
  • Cook on HIGH for 15-20 minutes or until fish flakes.
  • Take out bay leaf and add parsley; stir and serve.

FISHERMAN'S SEAFOOD STEW



Fisherman's Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup olive oil
2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced
2 cups white wine
64 ounces crushed tomatoes
1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes
1 tablespoon fresh thyme leaves
1 tablespoon salt
1 tablespoon finely ground pepper
2 1/2 quarts heavy cream
1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.
  • Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.
  • Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

FISHERMAN'S STEW



Fisherman's Stew image

This is my version of a Portuguese Caldeirada - sure to warm the heart and soul on a cold winter's night!

Provided by Christine Cushing

Categories     Citrus,dinner,European,fish,herbs,Main,pork,Shellfish,vegetables,Winter

Yield 4 servings

Number Of Ingredients 15

¼ cup olive oil (60 ml)
½ lb(s) monkfish or fresh cod, cut in cubes (227 g)
Coarse salt and freshly black cracked pepper, to taste
2 onions, chopped
3 clove garlic, chopped
1 small chorizo sausage, chopped
3 ribs celery, chopped
Grated zest of 1 lemon
Juice of 1 lemon
½ cup dry white wine (125 ml)
4 cup fish stock or clam juice (1 litre)
Several threads good quality saffron, steeped in stock before adding
1 small can chopped Italian tomatoes (14-ounce/398 ml)
1 lb(s) mussels, bearded and washed (454 g)
½ bunch fresh Italian parsley, chopped

Steps:

  • In a Dutch oven or large heavy bottomed pot, heat 2 tbsp. olive oil over medium high heat. Add fish and sauté gently for 2 minutes, or until lightly golden. Season with salt and pepper. Transfer fish to a plate, reserve.
  • Add the remaining 2 tbsp. olive oil to the pot. Sauté onion until soft, about 3 to 4 minutes. Add the garlic, chorizo and celery. Sauté until garlic is soft and chorizo is golden brown, about 3 to 4 minutes. Add dry white wine to deglaze pan, let simmer for 1 to 2 minutes, then add fish stock infused with saffron, lemon zest, juice of lemon and chopped tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until stew is reduced by about 1/3, about 20 minutes. Add the fish back to the pot, cover and simmer for 5 minutes.
  • Add mussels. Simmer covered until mussels open, about 5 minutes. Sprinkle with fresh chopped parsley and adjust seasoning. Serve with crusty bread. Serves 4 to 6.

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

IRISH FISHERMAN'S STEW



Irish Fisherman's Stew image

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty.

Provided by GingerlyJ

Categories     Stew

Time 46m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 9

1/2 teaspoon thyme
1/2 lb firm white fish
2 tablespoons vegetable oil
1 chopped onion
1 garlic clove
2 tablespoons flour
2 (14 ounce) cans low sodium chicken broth
1 (15 ounce) can corn
1/2 lb new potato

Steps:

  • sprinkle thyme over both sides of fish.
  • in a large saucepan cook fish in 1 tablespoon of hot oil.
  • heat remaining oil and add onion and garlic and cook until tender.
  • stir in flour and cook 1 minute.
  • add chicken broth , stir in corn and potatoes.
  • remove skin and bones from fish and add to pot.
  • Simmer 35 minutes stirring often.

Nutrition Facts : Calories 353.3, Fat 12.8, SaturatedFat 2, Cholesterol 34, Sodium 111, Carbohydrate 45, Fiber 4.7, Sugar 5.3, Protein 20.2

Tips:

  • Use fresh seafood. The fresher the seafood, the better the stew will taste. If you can, buy your seafood from a reputable fishmonger or seafood market.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Use a variety of vegetables. A variety of vegetables will add flavor and texture to the stew. Some good options include onions, carrots, celery, potatoes, and tomatoes.
  • Season the stew well. Use a variety of spices and herbs to season the stew. Some good options include salt, pepper, paprika, garlic powder, and onion powder.
  • Serve the stew with a side of bread or rice. A side of bread or rice will help to soak up the delicious broth.

Conclusion:

Fisherman's Wharf stew is a delicious and hearty seafood stew that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a Fisherman's Wharf stew that will impress your family and friends.

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