San Francisco Seafood Stew

By rnrunner26

Delicious!

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

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.