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San Francisco Cioppino Seafood Stew
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 large garlic cloves, minced
  • ½ cup dry white wine
  • 1 ½ 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
  • ½ teaspoon hot sauce, plus more for serving
  • Kosher s alt
  • Freshly ground black pepper
  • 2 dozen littleneck clams, scrubbed
  • ¾ pound skinless snapper fillets, cut into 2-inch pieces
  • ½ pound shelled and deveined medium shrimp
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • Sourdough toast, for serving
Steps
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