San Francisco Seafood Stew

Name: San Francisco Seafood Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters drained, diced tomatoes (from a 15-ounce can); 237 milliliters bottled clam juice; 118 milliliters dry white wine; 2 Tbsps coarsely chopped flat-leaf parsley; 2 larges garlic cloves, minced; 1 teaspoons hot sauce, plus more for serving; 24 littleneck clams, scrubbed; 355 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 large shallot, thinly sliced; 227 grams shelled and deveined medium shrimp; 340 grams skinless snapper fillets, cut into 2-inch pieces; 2 thyme sprigs; 4 servings Sourdough toast, for serving; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give San Francisco Seafood Stew a try. One portion of this dish contains roughly 34g of protein, 16g of fat, and a total of 354 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a pescatarian diet. Head to the store and pick up butter, wine, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a large soup pot, heat the olive oil.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.

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Shallot

Garlic

Add the wine and boil until reduced by half, about 3 minutes.

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Wine

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.

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Salt And Pepper

Clam Juice

Hot Sauce

Bay Leaves

Tomato

Stock

Thyme

Add the clams, cover and cook just until most of them open, about 5 minutes.

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Clams

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.

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Shrimp

Snapper

Clams

Equipment you will use

Slotted Spoon

Bowl

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.

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Parsley