San Francisco Seafood Stew

Recipe by Manami
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup pot, heat the olive oil.
  • Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wine and boil until reduced by half, about 3 minutes.
  • Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
  • Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  • Add the clams, cover and cook just until most of them open, about 5 minutes.
  • Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
  • Using a slotted spoon, transfer the seafood to 4 bowls.
  • Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
  • Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
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