Seafood Soup (Supu ya mchanganyiko wa samaki za baharini)

Ingredients

2 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

2 large garlic cloves, minced

1/2 cup dry white wine

1 1/2 cups chicken stock or low-sodium broth

1 cup bottled clam juice

1 bay leaf

1/2 teaspoon hot sauce, plus more for serving

Salt and freshly ground pepper to taste

  1 dozen littleneck clams, scrubbed 

1 dozen hard crabs, cleaned

3/4 pound skinless snapper fillets, cut into 2-inch pieces

1/2 pound medium shrimp

2 tablespoons unsalted butter

2 tablespoons coarsely chopped flat-leaf parsley 

Directions 
In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. 
Add the wine and boil until reduced by half, about 3 minutes. 
Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. 
Add the clams, cover and cook just until most of them open, about 5 minutes. 
Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. 
Using a slotted spoon, transfer the seafood to 4 bowls. 
Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. 
Spoon the broth over the seafood and serve with sourdough toast.