A fragrant Ligurian seafood stew brimming with fresh fish, mussels, clams, and shrimp, simmered in a light tomato and white wine broth with aromatic herbs. A comforting, coastal Italian classic rich in flavor and freshness.
Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons finely diced chorizo
pinch of crushed red pepper
1 cup dry white wine
2 cups bottled clam broth
1/2 cup water
1 cup basil leaves
1 tablespoon pine nuts
1 tablespoon freshly grated parmesan cheese
salt
2 dozen littleneck clams
1 pound shelled and deveined large shrimp
1 pound sea bass fillets, cut into 2-inch pieces
1/2 cup frozen baby peas
crusty bread, for serving
Directions:
In a medium soup pot, heat 2 tablespoons of the olive oil. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add the clam broth and water and bring to a boil.
Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. Return the clams to the pot, add the peas and cook until warmed through. Ladle the stew into deep bowls, drizzle with the pesto and serve with crusty bread.
