San Francisco Seafood Stew

Name: San Francisco Seafood Stew
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 low-sodium broth; 1 cup bottled clam juice; 1 cup drained, diced tomatoes (from a 15-ounce can); 2 thyme sprigs; 1 bay leaf; 1/2 teaspoon hot sauce, plus more for serving; Salt and freshly ground pepper; 2 dozen littleneck clams, scrubbed; 3/4 pound skinless snapper fillets, cut into 2-inch pieces; 1/2 pound shelled and deveined medium shrimp; 2 tablespoons unsalted butter; 2 tablespoons coarsely chopped flat-leaf parsley; Sourdough toast, for serving

San Francisco Seafood Stew was pinched from <a href="https://www.foodandwine.com/recipes/san-francisco-seafood-stew" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with wine. Plus: More Soup Recipes and Tips..."

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 large shallot, thinly sliced

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2 large garlic cloves, minced

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1/2 cup dry white wine

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1 1/2 cups chicken stock or low-sodium broth

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1 cup bottled clam juice

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1 cup drained, diced tomatoes (from a 15-ounce can)

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2 thyme sprigs

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1 bay leaf

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1/2 teaspoon hot sauce, plus more for serving

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Salt and freshly ground pepper

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2 dozen littleneck clams, scrubbed

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3/4 pound skinless snapper fillets, cut into 2-inch pieces

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1/2 pound shelled and deveined medium shrimp

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2 tablespoons unsalted butter

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2 tablespoons coarsely chopped flat-leaf parsley

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Sourdough toast, for serving

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