• Fast
• Healthy

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 shallots, thinly sliced
3. 2 garlic cloves, thinly sliced
4. 2 tablespoons finely diced chorizo
5. Pinch of crushed red pepper
6. 1 cup dry white wine
7. 2 cups bottled clam broth
8. 1/2 cup water
9. 1 cup basil leaves
10. 1 tablespoon pine nuts
11. 1 tablespoon freshly grated Parmesan cheese
12. Salt
13. 2 dozen littleneck clams
14. 1 pound shelled and deveined large shrimp
15. 1 pound sea bass fillets, cut into 2-inch pieces
16. 1/2 cup frozen baby peas
17. Crusty bread, for serving

Directions

1. 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.
2. Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
3. 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.