Fisherman's friend— San Francisco


Tadich Grill is a San Francisco institution, serving traditional seafood dishes and a large helping of nostalgia.

Cioppino, Croatia, Custard rice pudding

At the Tadich Grill in San Francisco, tradition is king. Founded in 1849, serving rice custard since the 1920s and having a loyal staff of 36 (a Croatian called Tony Vrcic has been waiting tables since 1982) why would the Tadich change anything if its 110 seats are always full?

The oldest restaurant in San Francisco, Tadich is a classic American dining room. There are seven mahogany booths where solicitous waiters wearing white jackets serve seafood dishes. In the centre, swivel chairs are stationed around a long bar. Tadich started out on a wharf…

Recipe 01


(Serves 8)
1 cup chopped celery
4 tbsp olive oil
3 chopped shallots
1 pinch saffron, red pepper flakes and oregano
1 pinch chopped fresh parsley
1 cup diced tomato
4 tbsp tomato paste
1 tbsp chopped garlic
1 tbsp paprika
1 tbsp sweet chilli sauce
6 roma tomatoes drizzled with olive oil and roasted in the oven
5 chopped basil leaves
4 cups of onion, celery, red and yellow pepper, leek
240ml white wine
2.3l juice leftover from the steamed clams

85g Dungeness (or other) crab
85g shrimp
3 jumbo prawns
4 scallops
4 clams
8 mussels
450g red snapper
450g bass or grouper

The method

  1. In a saucepan melt oil and butter. Add the onion and sauté until softened but not browned. Add the celery, peppers and leek. Cook for about 5 minutes.
  2. Add the roasted tomatoes, tomato paste, chopped garlic, saffron, red pepper flakes, paprika, clam juice, sweet chili sauce, chopped basil and oregano.
  3. Simmer for at least 1 hour.
  4. Place a large soup pot over high heat. Add olive oil and butter, then the garlic and sauté for about 10 seconds, until aromatic. Add the clams, mussels, jumbo prawns, scallops, red snapper and bass or grouper and sauté with white wine and cook for 4 to 7 minutes, until clams and mussels open up.
  5. Add the sauce, crab and shrimp, and stir well, cover the pot and cook for 7 minutes over low heat. Serve with a sprinkling of parsley.

Recipe 02

Custard rice pudding

Serves 4-6

6 eggs
2 ½ cups white rice, cooked
2 tbs orange zest
½ tbs cinnamon
1 tbs nutmeg
1 cup sugar
5 tbs vanilla syrup
½ cup marsala wine
4 cups cream
2 tbs honey
5 tbs vanilla extract

The method

  1. Preheat the oven to 170C. Butter ramekins and line with cooked white rice.
  2. In a bowl combine all the other ingredients and whisk until mixed well.
  3. Pour the ingredients into the ramekins and sprinkle the tops of the mixture with vanilla syrup and cinnamon.
  4. Bake for 35-40 minutes until the pudding is set. Remove from oven and allow it to cool at room temperature. Serve chilled with a sprinkle of cinnamon.

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