Fish Stew ala Taft Street

We served this to a crowd on Christmas Eve and had rave reviews. It’s a wonderful dish to serve over the winter months, crab season in Northern California.


  • 2 large crabs, cleaned and cracked
  • 1 pound squid, cleaned and cut in 1/2 inch rounds
  • 1 pound shrimp, shelled
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 fennel bulb, diced
  • 1 teaspoon pepper flakes
  • 1 quart chicken stock
  • 1 cup Taft Street Chardonnay
  • 1 28 ounce can tomato sauce
  • 1/2 cup chopped parsley
  • salt and pepper to taste


  1. Heat olive oil in large saucepan and cook onion, garlic and fennel until soft, about five minutes. Add pepper flakes
  2. Add stock, Chardonnay and tomato sauce and simmer for 20 minutes, seasoning to taste.
  3. Add fish and cook until done, 8 -10 minutes. Be careful not to overcook as the squid and shrimp become tough.
  4. Garnish with parsley and serve with good bread and salad – and a good supply of Taft Street Chardonnay!

Serves 6 – 8

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