Shellfish and Tomato Stew

Variation on Cioppino.

TOTAL TIME: 30 minutes SERVES: 2-4
By Yotam Ottolenghi

¾ cup white wine
1¼ pounds clams
2 tablespoons olive oil, plus extra to finish
2 cloves garlic, peeled and thinly sliced
1 teaspoon tomato paste
1 pound ripe tomatoes, cut into ½-inch dice
½ teaspoon sugar
1 tablespoon fresh oregano, roughly chopped
½ teaspoon salt, plus extra to taste
Freshly ground pepper, to taste
1 lemon
6 ounces large scallops
7 ounces large shrimp, peeled and deveined
2 ounces feta, crumbled
1 scallion, outer layer removed and sliced thin on bias
WHAT TO DO:
1. Set medium pot fitted with lid over medium-high heat. Add wine and reduce for 2 minutes, or until ¼ its original volume. Meanwhile, set fine mesh strainer over small bowl.

2. Add clams to pot and cover with lid. Shaking pot occasionally, cook 3-4 minutes, or until all clams open. Pour contents through strainer, separating clams from cooking liquid.

3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook 1 minute, or until garlic turns golden. Add tomato paste and cook 30 seconds, stirring constantly so garlic does not burn.

4. Add tomatoes, clam cooking liquid, sugar, oregano, ½ teaspoon salt and pepper to pan. Using a vegetable peeler, remove 2 long strips of zest from lemon and add to pan. Simmer 15-17 minutes, or until sauce thickens. Season with salt and pepper to taste. While sauce simmers, preheat broiler and remove ¾ of clams from shells.

5. Stir scallops into sauce and cook 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into sauce.

6. Transfer pan to oven and broil 3-5 minutes, or until shrimp and scallops are just cooked through.

7. To serve, squeeze ½ tablespoon lemon juice over top. Finish with a drizzle of olive oil.