• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.

• 2 tablespoons extra-virgin olive oil
• 1/3 cup thinly sliced shallots (2 or 3)
• 1/2 teaspoon coarse salt
• 2 quarts seafood or fish stock
• 1 pound littleneck clams, scrubbed
• 1/2 pound mussels, scrubbed and beards removed
• 1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
• 1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
• 1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
• 1/2 pound bay scallops, tough ligament removed from side if necessary
• 1 pound rock shrimp
• 1/2 cup small fresh basil leaves

Click Here For Step-By-Step Instructions