Ingredients
- 2 TBS extra virgin olive oil
- 1 large shallot, thinly sliced
- 2 large garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 cup bottled clam juice
- 1 cup drained diced tomatoes (from 15 oz can)
- 2 thyme sprigs
- 1 bay leaf
- 1/2 tsp hot sauce
- 2 dozen littleneck clams, scrubbed
- 1/4 lb skinless snapper, cut in 2 inch pieces
- 1/2 lb shelled and deveined med shrimp
- 1/2 lb bay scallops
- 2 TBS unsalted butter
- 2 TBS coarsley chopped flat leaf parsley
- Sourdough bread for serving
Details
Servings 4
Preparation
Step 1
In a large soup pot, heat the olive oil. Add shallot and garlic, cooking over high heat, stirring until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf, hot sauce, and season with salt and pepper. Bring to a boil over hi heat and cook until slightly reduced, about 10 min.
Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper, scallops, and shrimp. Cover and simmer until the remaining clams open, 2-3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add butter and parsley to the stock and cook over med heat, swirling the pan. Spoon broth over seafood and serve with sourdough bread.
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