This recipe is AMAZING! It’s so full of flavor! We like to have this as a treat on special occasions because it has more sodium than we’d like. Serve it with some crusty bread and a big crispy green salad for a really special dinner!
Garlicky Seafood Broth with Clams, Shrimp, and White Fish
- 2 tablespoons grapeseed oil
- 3 large garlic cloves, pressed through a garlic press or minced
- 1 large shallot, thinly sliced
- 1/2 cups Chardonnay or other dry white wine
- 1 1/2 cups chicken stock
- 1 cup bottled clam juice
- 1 cup diced tomatoes (can be tomatoes drained from a 15-ounce can)
- 2 thyme sprigs
- 1 bay leaf
- 1/2 teaspoon Sriracha sauce (or your favorite hot sauce)
- Salt and freshly ground pepper
- 3/4 pound white fish, such as cod, halibut, bass, or snapper, cut into 2-inch pieces
- 2 - 3 dozen littleneck clams, scrubbed
- 1/2 pound shelled and deveined medium shrimp
- 2 tablespoons unsalted butter (we used Earth Balance, a dairy-free butter substitute)
- 2 tablespoons coarsely chopped flat-leaf parsley
- Loaf of whole-grain bread, for soaking up the broth
- Heat the grapeseed oil in a large stock pot.
- Add the shallot and garlic and cook over medium heat, stirring, until soft.
- Add the wine and boil until reduced by half, about 3 minutes.
- Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
- Add the clams, cover and cook just until most of them open, about 5 minutes.
- Add the fish and shrimp, cover and simmer until they are cooked through, about another 2 to 3 minutes.
- Add the butter and parsley and cook over moderate heat for 1 minute, stirring.
- Place some seafood into a bowl, spoon the broth over the seafood, and serve with a nice big salad and the whole-grain bread for soaking up the broth.
Cook With Amber http://www.cookwithamber.com/