Recipes San Francisco Seafood Stew 5.0 (4,195) 3 Reviews Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of its famous Italian-American seafood stew called cioppino (his favorite spots to enjoy the dish are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Cioppino is typically made from a variety of seafood depending on what's freshest, and the San Francisco classic often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine. Flay's version of cioppino uses generous portions of fresh shrimp, littleneck clams, and snapper. Plus: More Soup Recipes and Tips By Bobby Flay Bobby Flay Instagram Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on June 21, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 © Tina Rupp Ingredients 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 low-sodium broth 1 cup bottled clam juice 1 cup drained, diced tomatoes (from a 15-ounce can) 2 thyme sprigs 1 bay leaf 1/2 teaspoon hot sauce, plus more for serving Salt and freshly ground pepper 2 dozen littleneck clams, scrubbed 3/4 pound skinless snapper fillets, cut into 2-inch pieces 1/2 pound shelled and deveined medium shrimp 2 tablespoons unsalted butter 2 tablespoons coarsely chopped flat-leaf parsley Sourdough toast, for serving Directions 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. Suggested Pairing A vibrant Italian white with a citrus character, such as one from Sardinia. Rate it Print