This hearty seafood stew is perfect for all seasons!
SAN FRANCISCO SEAFOOD STEW
2 tablespoons olive oil
1 large onion (peeled, chopped)
3 garlic cloves (peeled, minced)
salt and pepper (to taste)
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
11/2 cups dry white wine
1 can whole plum tomatoes (28 ounces)
1 1/2 cups chicken broth
2 pounds littleneck clams (picked through, rinsed)
1 1/2 pounds skinless halibut filets ( cut into 1-inch pieces)
1 pound large shrimp (16-20, peeled and deveined)
1 bunch basil (chopped)
1/2 bunch parsley (chopped)
8 thick slices sourdough bread (toasted)
In a large Dutch oven over medium high heat, add olive oil, onion and garlic. Saute until softened, about 3-5 minutes. Add oregano, red pepper flakes, and tomato paste, stir to combine and cook for 2-3 minutes. Add the white wine, bring to a boil and reduce by half, about 5-6 minutes. Add tomatoes with their juice, and chicken broth, cover with lid and simmer for 25 minutes. Season with salt and pepper.
Meanwhile, season the halibut and shrimp with salt and pepper. Once the liquid has simmered for 25 minutes, remove lid and add the clams, halibut and shrimp. Cover and cook for 6-8 minutes, until the clams are opened, discarding any unopened clams, and the shrimp and halibut are firm. Gently stir in the parsley and basil.
Serve with crusty sourdough bread.
Tip: Use your favorite seafood in this delicious stew.