Cioppino (Seafood Stew)

Made in 2024 - Delecious

Ingredients

Ingredients
2 TBLS		extra-virgin olive oil
1 large		Shallot, thinly sliced (or 1 onion chopped)
2 large		garlic cloves (minced)
1/2 C		dry white wine
1 - 1/2 C		chicken stock
1 C		bottled clam juice
1 C		drained diced tomatoes (15 oz can)
2		thyme sprigs
1		bay leaf
1/2 tsp		hot sauce (optional)
		kosher salt
		ground pepper
2 doz		littleneck clams (scrubbed)
3/4 lbs		skinless snapper fillets (cut into 2" pieces)
1/2 lbs		shelled and devined medium shrimp
2 TBLS		unsalted butter
2 TBLS		coarsely chopped flat leaf parsley
1		sourdough toast or bread for serving

Preparation

1. Heat oil in large soup pot.
2. Add shallot and garlic and cook over high heat, stirring until softened. About 3 minutes
3. Add wine and boil until reduced by half. About 3 minutes.
4. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper.
5. Bring to a boil over high heat and cook until slightly reduced. About 10 minutes
   
6. Add clams, cover and cook until most of them open. About 5 minutes.
7. Add snapper and shrimp, cover and simmer until they are cooked through and remaining clams have opened. About 2 or 3 minutes.
8. Using a slotted spoon, transfer seafood to 4 bowls. Add butter and parsley to broth remaining in the pot and cook over moderate heat for 1 minute, swirling pan. Spoon Broth over seafood and serve with sourdough toast/bread.