Garlicky Seafood Broth with Clams, Shrimp, and White Fish

AmberDairy-Free, Main, Paleo Friendly0 Comments

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
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Ingredients
  1. 2 tablespoons grapeseed oil
  2. 3 large garlic cloves, pressed through a garlic press or minced
  3. 1 large shallot, thinly sliced
  4. 1/2 cups Chardonnay or other dry white wine
  5. 1 1/2 cups chicken stock
  6. 1 cup bottled clam juice
  7. 1 cup diced tomatoes (can be tomatoes drained from a 15-ounce can)
  8. 2 thyme sprigs
  9. 1 bay leaf
  10. 1/2 teaspoon Sriracha sauce (or your favorite hot sauce)
  11. Salt and freshly ground pepper
  12. 3/4 pound white fish, such as cod, halibut, bass, or snapper, cut into 2-inch pieces
  13. 2 - 3 dozen littleneck clams, scrubbed
  14. 1/2 pound shelled and deveined medium shrimp
  15. 2 tablespoons unsalted butter (we used Earth Balance, a dairy-free butter substitute)
  16. 2 tablespoons coarsely chopped flat-leaf parsley
  17. Loaf of whole-grain bread, for soaking up the broth
Instructions
  1. Heat the grapeseed oil in a large stock pot.
  2. Add the shallot and garlic and cook over medium heat, stirring, until soft.
  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. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  5. Add the clams, cover and cook just until most of them open, about 5 minutes.
  6. Add the fish and shrimp, cover and simmer until they are cooked through, about another 2 to 3 minutes.
  7. Add the butter and parsley and cook over moderate heat for 1 minute, stirring.
  8. 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/

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