Ingredients
1tspolive oil
2shallots,chopped
2garlic cloves
3medium tomatoes,divced
4ozdry white wine
1cupclam juice
2cupsvegetable stock
¾lbhalibut filet,skin removed cut into large pieces
1lbshrimp,peeled deveined fresh shrimp
1dozenlittleneck clams
pinchsaffron
¼cupfresh parsley,chopped
Crusty bread,for serving on the side, optional
Preparation
Add olive oil to a large heavy pot. Over medium heat, sautée shallots and garlic until translucent.
Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
Add vegetable stock, saffron, and fresh thyme. Stir.
Add the clams; cover and cook for 2 minutes. Add the shrimp and fish, and cook for 3 to 5 minutes, or until the shrimp turns pink and the clams open.
Remove bone and serve with a crusty bread to dip into the juice.
