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San Francisco Seafood Stew

Cook Time 20 mins
Total Time 20 mins
Cooking Method:
Courses: , ,
Servings: 4
Ingredients
  • 2 tbsp olive oil
  • 1 onion (diced)
  • 2 clove garlic (minced)
  • 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 (plus more for serving)
  • salt and pepper
  • 2 dozen little neck clams (scrubbed)
  • 3/4 lb snapper (skinless, cut into 2 inch pieces)
  • 1/2 lb shrimp (medium, deveined)
  • 2 tbsp butter
  • 2 tbsp parsley (coarsely chopped)
Instructions
  1. 1
    In large stockpot, heat the oil. Add onion and garlic and cook over high heat, stirring until softened, about 3 minutes.
  2. 2
    Add the wine and boil until reduced by half, about 3 minutes.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.