This beloved San Francisco fish stew will look familiar to anyone who’s dined on the Tuscan coast, and it isn’t a million miles away from bouillabaisse, either – though, unlike that French classic, it’s easily adapted to the species available in our own waters. Richly tomatoey, with a distinctly Italian-American hand with the garlic and herbs, it’s a seafood showstopper without much fuss.
Prep 25 min
Cook 1 hr 10 min
Serves 4
