Hog Island Rustic Seafood Stew

Our take on San Francisco's classic cioppino.

Serves 4 as an entree


  • 1/4 cup extra virgin olive oil
  • 1/4 cup garlic, chopped
  • 8-10 large tomatoes, peeled, seeded, and diced
  • 1/2 onion, diced
  • 1 tbsp dried oregano
  • 1 cup white wine
  • 4 Calabrian chilies, chopped
  • 1/4 bunch Italian parsley, chopped
  • 2 lbs Manila or other small clams, rinsed
  • 2 lbs Mediterranean mussels, rinsed and debearded
  • 2 lbs fresh squid, cleaned and cut
  • 1/2 lb wild shrimp, 16/20 size
  • 2 lbs rock cod or similar fish, cut in 1" cubes
  • 1/2 cup white wine
  • 1/4 cup extra virgin olive oil
  • Kosher salt

Recipe Preparation

Heat the oil to medium-low and add the garlic, onion, chilies and parsley. When garlic is golden (but not brown) add oregano and wine. Reduce the liquid by half, then add tomatoes and cook for about 30 min. The stew base may be made in advance (up to 3 days) and kept refrigerated in an airtight container.

Heat remaining oil in a wide-bottom, non-reactive pot large enough to contain all ingredients. Add all of the fish and shellfish and sauté over medium heat until color of the cod changes and the shellfish begin to open (4 minutes). Add wine to the seafood and reduce the liquid by approximately half (4-5 min) then add stew base. If the stew base is on the thick side, slowly add a bit of water. The end consistency should be saucy and light enough to eat with a spoon – but not overly soupy. Cover the pot and allow ingredients to marry and stew to slightly thicken (4-5 min). Remove from heat, taste for salt and adjust if necessary. Serve immediately while hot with grilled or toasted Levain. Bon Appetit!

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