1 tsp olive oil
2 shallots (chopped)
2 cloves garlic (chopped fine)
3 medium tomatoes (diced)
4 oz (1/2 cup) white wine
1 cup clam juice
2 vegetable stock
3/4 lb halibut filet (skin removed cut into large chunks)
1 lb shrimp (peeled deveined fresh shrimp )
1 dozen littleneck clams
1 pinch saffron
1/4 cup fresh chopped parsley
crusty bread for serving on the side (optional)
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 parsley and stir.
Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 minutes, or until the shrimp turns pink and the clams open. Remove bone and serve with a crusty bread to dip into the juice.