San Francisco Seafood Stew - cooking recipe

Ingredients

2 tablespoons 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 or 1 1/2 cups low sodium chicken broth
1 cup bottled clam juice
1 cup drained diced tomato (from a 15-ounce can)
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
salt
fresh ground pepper
2 dozen littleneck clams, scrubbed
3/4 lb skinless red snapper fillet, cut into 2-inch pieces
1/2 lb medium shrimp, shelled & deveined
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley, coarsely chopped
sourdough bread, toasted, for serving

Preparation

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!