Cioppino (Fishermans stew).
It's an Italian dish, but was created in San Fran. They have a large Italian community there with some great resturaunts.

Cioppino Recipe
Prep time: 30 minutesCook time: 45 minutesYield: Serves 8
INGREDIENTS
Seafood: Add what ever you like. Clams, oisters, fish, crab, shrimp etc.
It works best when you add a few that you like.

Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped bell pepper (1 large bell pepper)
3 cloves garlic, minced
1 teaspoon salt
1 28-ounce can tomatoes
Broth from Clams, shrimp, etc.
2 cups red wine
2 cups tomato juice
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
1 Steam clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.
2 Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets)

3 Prepare the shrimp: Split the shrimp shells down the back and remove the black vein.
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

4 Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more.
Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.
5 Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.
I find it best to serve with some garlic beard to suck up some of the sauce.
I'm a huge seafood lover and this is one of my favorites.