- 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
- 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
How to make this recipe
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.
Zesty, herbal Vermentino.