San Francisco Seafood Stew |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino. 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 1 1/2 cups low sodium chicken broth |
1 cup bottled clam juice |
1 cup drained diced tomato (from a 15-ounce can) |
2 fresh thyme sprigs |
1 bay leaf |
1/2 teaspoon hot sauce, plus more for serving |
salt |
fresh ground pepper |
2 dozen littleneck clams, scrubbed |
3/4 lb skinless red snapper fillet, cut into 2-inch pieces |
1/2 lb medium shrimp, shelled & deveined |
2 tablespoons unsalted butter |
2 tablespoons flat leaf parsley, coarsely chopped |
sourdough bread, toasted, for serving |
Directions:
1. In a large soup pot, heat the olive oil.
2. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
3. Add the wine and boil until reduced by half, about 3 minutes.
4. Add the 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 the clams, cover and cook just until most of them open, about 5 minutes.
7. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
8. Using a slotted spoon, transfer the seafood to 4 bowls.
9. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
10. Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
|
|