Ingreadient :

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons finely diced chorizo
• Pinch of crushed red pepper
• 1 cup dry white wine
• 2 cups bottled clam broth
• 1/2 cup water
• 1 cup basil leaves
• 1 tablespoon pine nuts
• 1 tablespoon freshly grated Parmesan cheese
• Salt
• 2 dozen littleneck clams
• 1 pound shelled and deveined large shrimp
• 1 pound sea bass fillets, cut into 2-inch pieces
• 1/2 cup frozen baby peas
• Crusty bread, for serving

Direction :

1. In a medium soup pot, heat 2 tablespoons of the olive oil. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add the clam broth and water and bring to a boil.
2. Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
3. Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. Return the clams to the pot, add the peas and cook until warmed through. Ladle the stew into deep bowls, drizzle with the pesto and serve with crusty bread.