Our version of this Italian-American San Francisco favorite is loaded with salmon, mussels, and shrimp. It’s very flavorful, but high in sodium—so if you’re sensitive to salt, use fish or chicken broth instead of clam juice. Serve piping hot with grilled or toasted sourdough, and top with chopped parsley if you like.

Ingredients

• 2 tbsp. olive oil
• 1 large yellow onion, diced small
• 3 stalks celery, diced small
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1 tsp. red pepper flakes
• 2 bay leaves
• ½ tsp. oregano
• 2 tbsp. tomato paste
• 1½ cup dry white wine, such as Sauvignon Blanc
• 1 (28 oz.) can diced tomatoes
• 8 oz. clam juice (or chicken or fish stock, if you’re sensitive to sodium)
• ½ lb. wild shrimp, peeled and deveined
• 1 (6 oz.) pack Patagonia Provisions Lemon Pepper Wild Sockeye Salmon (reserve liquid from pack) 
• 1 can Patagonia Provisions Lemon Herb Mussels (with juices)

Putting It All Together

1. Heat oil in a large pot on medium-high heat. Sauté onions and celery, stirring occasionally, until they start to soften, about 5 minutes.
2. Add garlic, salt, pepper flakes, bay leaves and oregano. Cook until the onions are tender and translucent, about 2 minutes more.
3. Add tomato paste and cook until the onions brown slightly, about 2 minutes.
4. Pour in white wine and stir, scraping up the browned bits. Add diced tomatoes and clam juice. Bring to a boil, then reduce heat to a simmer. Cook 15 minutes to let flavors develop.
5. Add shrimp and cook just until the shrimp curl and turn pink.
6. Open salmon pack and pour the liquid into pot. With your hands, break the salmon into large pieces and add to pot. Return to a simmer, gently stir in mussels (with juices) and turn off heat. Serve hot.