Cioppino Seafood Stew Recipe from Bobby Flay

foodandwine.com

Patricia Buchholz Petrous

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

Salt and freshly ground 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

Directions at foodandwine.com

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