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“A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs fish (striped bass or rock cod preferred, but any fish will do)
  • 12 lb shrimp, cooked and peeled
  • 2 large crabs, cooked and cut in pieces but left in shells
  • 1 onion, peeled and chopped
  • 14 cup olive oil
  • 1 teaspoon parsley, minced
  • 1 garlic clove, peeled and minced
  • 3 cups tomatoes, cooked (canned is fine)
  • 12 cup celery, chopped
  • salt and pepper, to taste

Directions

  1. Clean fish and cut into serving portions.
  2. Arrange in a large kettle; add shrimp and crab.
  3. Brown onion in olive oil; add parsley and garlic and cook about five minutes.
  4. Stir in tomatoes, celery and seasoning; cook about ten minutes.
  5. Add to fish and cook slowly about 30 minutes.
  6. Serve in soup plates, giving a selection of each kind of fish and some of the sauce.

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