California Shellfish Stew

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Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This zesty main-dish soup is a cousin of the Mediterranean fisherman’s cioppino and an even more distant relative of the great French bouillabaisse. You can vary the shellfish used—lobster, Dungeness crab, squid, and octopus will all work nicely—but do not try to find a substitute for the Zinfandel.

Start with a slice of pâté, follow with a good green salad, and serve plenty of crusty bread for mopping up the juices.