Monkfish, Prawn And Clam Stew - cooking recipe

Ingredients

1/4 c. extra-virgin olive oil, divided
4 Tbsp. butter
6 shallots, peeled and thickly sliced
3 c. diced leeks, white part only (4 to 6 leeks)
6 cloves garlic, peeled and thinly sliced
12 jumbo shrimp, peeled and deveined
2 lb. monkfish, cut into 12 pieces
kosher salt and freshly ground pepper to taste
1 c. fresh chanterelles, cleaned and cut in half
1 1/2 c. morels, cleaned and cut in half
1 1/2 c. fresh shelled peas
2 c. cherry tomatoes, cut in half
1/2 tsp. red pepper flakes
4 c. fish stock of 2 c. bottled clam juice and 2 c. water
24 little neck clams, scrubbed well
1/2 c. roughly chopped Italian (flat leaf) parsley
1 tsp. chopped fresh marjoram or 1/4 tsp. dried oregano

Preparation

Combine half the olive oil and all of the butter in a large, heavy, high-sided saute pan and place over medium heat; stir to combine.
Add the shallots, leeks and garlic and saute, stirring frequently, until the vegetables are translucent, about 3 minutes.