A great tasting hearty seafood and shellfish soup made with halibut, littleneck clams and shrimp. Serve this with a crusty piece of bread and you have yourself a complete meal.
3/4lbhalibut filet(skin removed cut into large pieces)
1lbshrimp(peeled deveined fresh shrimp)
1dozen littleneck clams
pinchof saffron
1/4cupfresh chopped parsley
crusty bread for serving on the side(optional)
Instructions
Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent.
Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
Add vegetable stock, saffron, fresh thyme and stir.
Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 to 5 minutes, or until the shrimp turns pink and the clams open.
Remove bone and serve with a crusty bread to dip into the juice.