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This is a San Francisco dish using local seafood. It will include clams, Dungeness crabs, mussels, shrimp, squid, fish and sea scallops. Since I’m in the Midwest I don’t have access to fresh seafood. I will buy it frozen and thaw it. In this recipe I used cod, shrimp and bay scallops. It has a tomato gravy/soup base. There are several other dishes on the same lines like Marinara sauce which is Mariner’s Catch, alla marinara refers to a sauce made with tomatoes, basil, and oregano. It was a sauce prepared for sailors returning from sea and they would put fish or meat in the sauce. There is also Cacciatore alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and wine.
1 TBSP olive oil
½ small leek, include some of the green leaves, rinse thoroughly and chop
½ yellow onion, chopped
½ red bell pepper, chopped
1 celery stalk, chopped
2 garlic cloves, minced
½ cup white wine and two TBSP tomato paste blended
1-15 oz. can tomato sauce
1-8 oz. bottle claim juice
1 cup chicken broth with a bouillon cube added
½ tsp. tarragon
1 small bay leaf
½ tsp. fennel seeds
1 TBSP fresh basil chopped
Dash of Worcestershire
Salt and pepper
1 cup bay scallops
1 piece of cod cut into bite size squares
4 large shrimp deveined and peeled
In a Dutch oven or soup pot add olive oil and sauté half the garlic. Just so the aromatics appear not browning the garlic. Add the sofrito and sweat on low for 10 to 15 minutes.
Add the sauce ingredient and the rest of the garlic.
Add the herbs and other, bring to a boil then simmer for 45 minutes.
20 minutes before serving add the seafood and cook.
Serve as a soup. I accompanied this dish with Focaccia bread