3 dashes hot sauce recommended: Bobby Flay Hot Sauce
32 littleneck clams
1 pd of lobster steamed
1 tablespoon olive oil
3 tablespoons olive oil
2 cups plum tomatoes pureed canned
16 large head-on prawns
1.5 pounds snapper red cut into 2-inch squares
8 servings salt and pepper freshly ground
3 shallots thinly sliced
1 loaf sourdough cut into 1-inch cubes
1.5 pounds bass fillets wild cut into 2-inch squares
3 tablespoons butter unsalted
3 tablespoons butter unsalted cold
2 cups vegetable stock
Equipment
bowl
frying pan
baking sheet
oven
whisk
pot
slotted spoon
dutch oven
Directions
Heat oil in a large Dutch oven over high heat.
Add the shallots and garlic and cook until soft. Deglaze the pan with a splash of wine. Season the red snapper, striped bass, and shrimp and saute in the pot until lightly golden brown on each side.
Add the remainder of the wine and cook until reduced by 3/
Add the stock, tomatoes, honey, hot sauce, bay leaf and thyme and bring to a simmer.
Add the clams and lobster, cover the pot, and continue cooking until the clams have opened, discarding any that have not opened.
Remove the seafood with a slotted spoon to a large bowl. Bring the cooking liquid to a boil and cook until reduced by half.
Whisk in the butter and parsley and season with salt and pepper, to taste.
Pour the broth over the seafood and top with sourdough croutons.
Preheat oven to 350 degrees F.
Heat butter and oil in a large saute pan over medium heat.
Add the garlic and cook until soft, about 2 minutes.
Add the bread cubes and thyme, toss to coat, and then transfer to a baking sheet, spreading in an even layer.
Bake until golden brown, about 8 to 10 minutes, turning once. Cool before using.
