A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes. This stew needs no other courses served but a simple green salad and a lot of sourdough bread.

A classic Italian fish stew that typically consists of tomatoes, white wine, clams, shrimp, crab, and swordfish. It is finished with fresh basil and garnished with a garlic crouton. Believed to have originated in Genoa, it was first served in the United States in the city of San Francisco.

a rich Italian fish stew made with tomatoes and a variety of fish and shellfish, usually highly-spiced. Aren't you glad I put this soup glossary in for your convenience? On to Consommé...