Name: San Francisco Seafood Stew
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion; 2 clove garlic; 1/2 cup dry white wine; 1 1/2 cup chicken broth; 1 cup bottled clam juice; 1 cup diced tomatoes; 2 sprigs thyme; 1 bay leaf; 1/2 tsp hot sauce; salt and pepper; 2 dozen little neck clams; 3/4 lb snapper; 1/2 lb shrimp; 2 tbsp butter; 2 tbsp parsley

San Francisco Seafood Stew

Author: ajhataway Cooking Method: Stovetop Courses: Main Dish, Seafood, Soups

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Cook Time 20 mins Total Time 20 mins Servings: 4

Instructions

In large stockpot, heat the oil. Add onion 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 broth, 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 snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, about 2-3 minutes.
Using a slotted spoon, transfer the seafood to bowls. Add the butter and parsley to the pot and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

San Francisco Seafood Stew

San Francisco Seafood Stew

Ingredients

Instructions

In large stockpot, heat the oil. Add onion 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 broth, 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 snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, about 2-3 minutes.

Using a slotted spoon, transfer the seafood to bowls. Add the butter and parsley to the pot and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

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