Halibut & shelfish soup
Fish second courses
1 tsp olive oil 2 shallots 2 cloves garlic 3 medium tomatoes 4 oz (1/2 cup) white wine 1 cup clam juice 2 vegetable stock 3/4 lb halibut filet 1 lb shrimp 1 dozen littleneck clams 1 pinch saffron 1/4 cup fresh chopped parsley crusty bread for serving on the side (optional)
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